Cleaning Enamelled Pans

1. After steeping, the soot should be removed, and they should be washed with hot water.

2. Any burnt part, or stain, may be removed by rubbing with a rough flannel dipped in salt and crushed egg-shells. The salt takes off the stain, and the egg-shell slips under the burnt material, and enables it to be easily rubbed off.

3. Rinse well, and dry inside and outside with a cloth. Care should be taken not to use enamelled saucepans when the interior enamel is badly chipped, as some of the substances composing the lining are not wholesome.



Irons should be kept, if possible, in a dry place. If not to be used for some time, they should be slightly warmed, then rubbed over with tallow or cold mutton fat; this makes a coating which excludes the air and so prevents rust. Before use again they must be warmed to melt the grease, then rubbed well on powdered bathbrick, scrubbed with Sapolio and water, and dried on a warm stove.

RUST may be removed by rubbing the irons with powdered bathbrick or emery-paper, sprinkled with a few drops of paraffin.

Enamelled Hot-Water Cans

These when yellow inside (being discoloured by water) should be rubbed with a damp flannel dipped in dry salt, rinsed, and dried. In choosing this ware it should be remembered that the German is a few pence cheaper, and is enamelled on tin, while that of English manufacture is the more durable, because the foundation is of steel.

Care Of Galvanized Iron, Or Iron Coated With Zinc To Prevent It Rusting So Readily

Baths and buckets should be attended to regularly, as, if neglected, it requires much time and labour to restore the polish.

After use they should be always rinsed with hot water and soda. On washing day, before the soapy water in the copper is thrown away, it is a good plan to put the various pails in one at a time, and give them a good scrubbing, then dry, first with a cloth, and afterwards by placing them in front of the fire.

How To Clean It

1. Scrub with brush, using hot water, soap, and soda.

2. Dry with a cloth.

3. Dip a piece of rough house-flannel, felt, or carpet, in paraffin, and then in brickdust or silver sand; and rub till the article is bright and clean. Rinse in hot water, then in cold, and dry thoroughly.

4. Place in a draught, or, if fine, in open air, till the smell of the paraffin is removed.

Pan Mixture

The following is an old-fashioned recipe for cleaning iron saucepans, to be used for scouring after the pans have first been cleaned with hot water and soda : 1 lb. soft soap (2d.); 1 quart water; 1 lb. sand; 1 lb. whiting. These ingredients are to be boiled for one hour, stirring occasionally.


Those who advocate the use of aluminium saucepans claim for them the following advantages: -

1. That they are unbreakable.

2. That they are light in weight and easily kept clean.

3. That there is no poisonous ingredient in their composition.

4. That they do not retain heat when removed from the stove, and thus cannot impart a burnt flavour to any food which may be allowed to remain in them for a short time. The prices range from 1/5 to 6/11 for useful sizes.

Aluminium is an ore, white in colour with a blue tint, which takes a fairly high polish. It should be cleaned with a strong alkaline solution.