The non-stick protective coating on the grill surface has become worn, although the grill is infrequently used and cleaned according to instructions after each use, using the tool provided by the manufacturer. I can see metal showing on the grill surface - not a lot and just in one area but, nevertheless, clearly visible. The grill is out of warranty.
So my concern is: Is the grill still safe to use? I understand from the call made to customer service that the grill is still safe to use and that the material underneath the non-stick protective coating is a type of high quality aluminum, which is heat resistant. However, raising a flag in my mind, is the fact that it is frequently advised on other, smaller manual appliances, such as a fry pan, to discard the cookware if the non-stick pretective coating has been penetrated and/or is worn down to metal. Therefore, I am in a quandry as to whether or not my grill is indeed safe to use. Please advise. Thank you.
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Re: Non-stick surface damage
Contact these guys and they should be able to supply replacement grill plates cheaply;
In general the current view is that low quality aluminium alloys, when used for cooking can put enough aluminium into the food over a long period of time to POSSIBLY influence certain conditions such as alzheimers disease, amongst others.
There is a certain amount of aluminium in many things we eat or drink, regardless of what it is cooked in.
If you use the grill every day then i would recommend replacing the plates, especially if the aluminium itself is becoming pitted, however I have used similar, lower quality grills before with coating worn and haven't gone mad yet. If in any doubt then replace the plates, but i think you are being over cautious here.
If you find that food is now sticking to the grill, try grilling half a handful of salt with a little vegetable oil for 10 minutes or so, spread over the whole plate - a certain amount of "non-stick" can be achieved like this, although if cleaning the plates with detergent, this will soon need doing again.
Hope this helps :)
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To remove stuck on food use water (the world's strongest universal solvent). But add a degreaser. Degreasers change the surface tension of water molecules to make the water droplets much smaller. Once they are smaller they can get into areas to start dissolving what it could not approach previously. Detergent being a surfactant also allows mixing oils and water. Hot soapy water works better. We used to use boiling water in a chinese restaurant i used to work at. Boiling water helps alot. Since your food is charred it is more likely carbon sticking to the non-stick surface. Your non-stick surface must not be non-stick anymore due to using the wrong chemicals or pads on it. High temperatures make silicone type non-stick coatings fail too. If there is no more non-stick coating to worry about you could use an oven cleaner. Oven cleaners are made of caustic soda or lye. Lye is made from common table salt (sodium chloride) Oven cleaner is great at attacking carbon but not very friendly to aluminums or the finished paint on any metals on appliances. Use your own discretion.
Go to epinions.com, type your product and find you are not alone. Besides, as there is no cure to baldness there is no such thing as a perennial non stick pan. All coatings invented eventually succumbs to the wear and tear produced by temperature changes, contact with food and related chemistry, detergents, scrapping, etc. Consider the possibility that some of that non stick material may be ingested unconsciously.
Be cautious whencleaning..take note of this, UNPLUGFROM ELECTRICAL OUTLET BEFORE CLEANING. NEVER IMMERSE APPLIANCE IN WATER OROTHER LIQUIDS.? While grids are still warm, brush with clean,soft pastry brush or cloth.
? Donot use steel wool or coarse scouring pads. Remove stubborn
? >stains with a plastic mesh puff or pad. For best results, use only
products with directionsstating safe for cleaning non-stick surfaces
? Theexterior finish should be cleaned with a non-abrasive cleaner
and a soft, dampcloth.
? Close latch and stand on end for storage.
FIrst, make sure there is some kind of fat or oil in the waffle batter recipe. This is the biggest difference between waffle and pancake batter. Go to Sams or a restaurant supply store and get a spray product like waffle-off. Spray lightly aftter every few waffles. Use lightly as heavy spray can cause build up. If you can't find this product use one of the PAM type sprays for BBQ grills or maybe an olive oil based product. Regular Pam sprays build up faster as they are not really designed for this. Don't try to wash the grids between uses as they need to keep the oil coating. (Like using a cast iron skillet) They will turn a dark brown. Just brush off crumbs or use a damp rag. Make sure the waffles are completely cooked as when not completely cooked they will seperate and be very difficult to remove. They are cooked when the steam stops coming from the sides. This will take 3 - 6 minutes. Don't preheat with the iron open or allow it to stand open for any longer than necessary. (It can overheat)