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How to Remove Melted Microfiber from a Smooth Top Stove

Dear Home Ec 101,

I burned a microfiber rag on my flat top range as I thought it was cool and was wiping it off. The regular ceramic stove top cleaners are not taking it off. How can I remove the melted microfiber from my stove?

Signed,
Stuck in Sturbridge

Heather says:

Cleaning melted anything off of a smooth top range is kind of a pain in the rear. First, as you’ve noticed, microfiber cloth isn’t like your standard cotton, which would have simply scorched or burnt. Microfiber is a generic term for any fiber less than one denier per filament -the tiny strands that are twisted and woven together to eventually create a cloth -sometimes, like in the case of microfiber, that requires a whole heck of a lot of twisting and weaving.

A denier is really tiny, about ten micrometers. These really tiny filaments give microfiber cloths their excellent cleaning properties, but since they are generally made from polyesters, they have the unfortunate tendency to melt on hot surfaces. Razor Scraper

You take the good with the bad and then to clean up the bad, you find a razor scraper.

Don’t worry, these razor scrapers are super cheap and you can find them at any big box store -Walmart, Target or hardware store, like ACE or Lowes -these are simply examples, not a recommendation of where to spend your money.  If you do not currently live with your parents and do not already own a razor scraper, toss one in your Amazon shopping cart.

Why?

Because at some point, you’re going to need this stupidly, handy tool for something, whether it’s for removing melted microfiber, plastic bags, or sugar from your smooth top stove, getting burnt-on grime off of the interior of your oven, or even removing paint from glass, these suckers are handy and at just over two bucks a pop, there is no reason not to have one in your kitchen and one in the garage / workshop area. Also at that price point, it’s worth having in there, if you’re THIS close to free shipping, but not quite.

To use the razor scraper on your smooth top range, hold the scraper at about a 45° angle to the stove and push forward, not side- to-side, never side-to-side, that would be how you scratch your smooth top range.

Got it?

Always scrape back and forth, not sideways and do it at an angle. Picture the razor blade sliding between the plastic and the surface of your stove, prying off the stuck on bits. (Because that’s what it’s doing and why it’s best to use a very sharp blade. Please use common sense and caution when using this tool and hide it from the minions, if you have those lurking about.)

Questions?

Submit your questions to helpme@home-ec101.com.

Why Should I Run the Hot Water Before Starting the Dishwasher

Dear Home Ec 101,

I have always followed my Mom’s advice about running hot water in the kitchen sink before (and while) turning my dishwasher on. She also says that if you run the cold water at any point while your dishwasher is running, the water in your dishwasher will be cold. My husband recently replaced our sink and garbage disposal and noticed that our dishwasher is only hooked up to hot water.

So, do I really need to abide by my Mom’s rules?

Wondering About Water Temps

Heather says

Your mom is partially right. Running the hot water before starting the dishwasher ensures the water that fills the machine is hot instead of lukewarm. You don’t jump in the shower the second you turn on the hot tap, right? It takes a moment for the water that has been cooling in the hot water pipe from the water heater to the tap to be flushed out. Typically your dishwasher is hooked into the hot water line

Remember cleaning is accomplished through several forms of energy:

Thermal – the higher the temperature, the more dirt can go into solution

Physical – in your dishwasher this is the accomplished with spray

Chemical – this would be your detergent (Oh and as an unasked for aside and plug, I’ve been trying out the Smarty Dish by Method, which was phosphate free before there was the voluntary ban on phosphates and it’s friggin’ awesome. I bought it myself, Method didn’t supply it).

Running the cold water while the machine is running shouldn’t be an issue, but running the hot water before the basin of the dishwasher fills ensures your dishwasher starts with every advantage. Having to rewash dishes is far less efficient than running the hot water before starting your machine. You can always catch the water in a bucket and use it (when cool, naturally) for other tasks like plant watering, if water conservation is a big concern.

Send your reader questions to helpme@home-ec101.com.

 

Flat Top Stoves and Melted Plastic

Dear Home Ec 101,

I was making grilled cheese sandwiches. I lifted the skillet to slide a sandwich onto the plate, and it got too close to the bread. And to the bread’s plastic bag. Of course I didn’t notice that until I tried to lift the skillet again and found that it was a little resistant to be removed. The skillet isn’t stuck to my flat-top stove, but a nice smattering of melted plastic is stuck to my smooth top range. Is there any way to remove it without a legion of harsh chemicals?

My stove and I look forward to your solution!

Signed,

Melted in Melbourne

Heather says:

Have you ever noticed how there sometimes seems to be a trend in topics on Home Ec 101? I don’t plan these things, this is just how the reader questions arrive, apparently we’re in the middle of clean or fix my flat top stove season.

Melted plastic on a smooth top range is a pretty common problem and has a very easy solution.

You just need to let your stove cool completely, grab an ice cube, and a scraper. Today you have your choice of using a nylon scraper (like you get to clean stoneware from THAT company) or even a credit card. If you have a razor scraper handy, that is extremely useful for these situations.

Just place the ice cube on the melted plastic and then scrape, thankfully this is an easy fix.

The next time you turn your stove on, be sure to run the exhaust fan or have the window open, just in case there is any leftover residue (there shouldn’t be, but it never hurts to be a little cautious).

Related Posts:

Good luck!

Send your questions to helpme@home-ec101.com

Tackling Difficult Stains on a Smooth Top Stove

Dear Home Ec 101,

I am well acquainted with the razor blade to clean the dried food spots on my smooth-top stove; however, there are “places” on my stove that cannot be felt with the fingers, and there is nothing to scrape with the razor blade, they’re just mars, I guess. I have a less than two-year-old stove that has these little places all over the burners and do not come off even with the special cleaner.
Do you have any ideas about these stubborn spots?
Signed,
Stuck in Stuart

Heather says:

A few things to try, but always on a cool stove are:

Try making a paste of Bar Keepers Friend and water OR baking soda and water, OR dampening a paper towel with white vinegar and placing any one of these over the stained areas. Allow this to sit for several hours before trying a nylon scrubby style sponge.

Never use copper or steel wool on your ceramic cook top, no matter what you see people recommending on sites like Yahoo Answers. This is a quick way to seriously scratch your cook top and once it’s scratched, there’s really no recourse.

I did some research and this does seem to be a very common complaint among owners of black or speckled cook tops. If your stove is still under warranty (1 – 5 years generally) you can call and see if they’ll replace or repair the top or have specific instructions for dealing with this type of mark.

I have seen MAAS recommended by some home care experts, but I would suggest discussing this with the manufacturer of your stove first, to avoid voiding your warranty or inadvertently causing further damage.

An unfortunate fact of life is that some stains and wear are inevitable in our homes and at some point, you try to fix them, realize that it’s going to be more effort than it’s worth and start calling it a patina. I hope one of the suggestions listed above is helpful, but really, don’t get your hopes up too high. Sometimes stains are permanent.

Submit your questions to helpme@home-ec101.com.

Spots on a Smooth Top Range

Dear Home Ec 101,

I have a glass (or maybe ceramic?) range that came with our house. It was new in June when we moved in. I have never had one before and am puzzled by some strange markings which have appeared on it. I use a ceramic cooktop cleaner on it about every other week; the rest of the time I just wipe it down with soapy water. I think the culprit may be my (used-to-be nice) pots which recently started leaking water from the handle/where the handle is riveted onto the pot. They spurt liquid whenever I use them and now there are odd spots on the range. They look kind of like normal stains, but the cooktop cleaner doesn’t touch them. Are they burnt into the stovetop? Am I doomed to have a marred surface on my less-than-a-year old stove? Thanks!

Signed,
Crusty in Cranston
Heather says:

No, you’re not doomed to have a spotted range forever, but I do want you to know that no matter how careful you are, at some point your smooth top range will no longer be pristine. Today is not that day.

The next time you’re in a big box or home improvement store find yourself a razor scraper. Depending on the brand or where you find it, this tool should be well under 10 bucks or if you’re an Amazon Prime member go ahead and toss it in your cart. Easy peasy (dangerously so!), In all seriousness every home needs at least one razor scraper and some spare razor blades for tasks like cleaning a smooth top range and removing paint from window panes and I’m sure you can find other uses for this thing.

To use a razor scraper on your smooth top range hold the blade at a 45° angle to the surface of your stove. You’ll need to apply pressure and scrape pushing down toward the surface your stove and push forward starting at the edge of the spot.

NOTE: Do not slide the razor from side to side like you’re trying to slice something with the blade, that’s a great way to permanently scratch the surface of your appliance.

I know the idea of using a razor blade on your new-ish smooth top range can be a little scary at first, but give it a try. Soon enough you’ll keep one of these handy things in the kitchen tool drawer and find great satisfaction in removing the remnants of a spillover.

As far as your pots and pans go, it’s definitely time to invest in a new set, but remember cast iron is not a good choice for a smooth range. If you’re torn on what type of cookware to purchase read Cast Iron, Enameled Iron, and Stainless Steel Cookware

Send your questions to helpme@home-ec101.com

 Amazon links are affiliate.

I’m Considering a Roomba

Dear Home-Ec 101,

I can get a new Roomba 530 for a great post-Christmas price. In my rental place, we have vertical blinds. I was worried how the machine would cope with those. I have tiles all through except the bedrooms that have thick, soft carpet. Your advice is appreciated.

Signed,

I want a robot minion

Heather says:

I have way more affection than is healthy for my Roomba; I love that stupid thing. I went so far as to name my robot minion Gertie and from what I can tell, I am not the exception to the rule when it comes to anthropomorphism and Roombas.

It could also be that I just have weird friends. (Amy, Jim, Eugene. . .)

Here’s my initial experience with a Roomba 530. I did some searching today and found a blogger who has vertical blinds and included them in her Roomba experience. The short version of her story is that the blinds were pretty much a non-issue.

As long as you enter your Roomba experience with the expectation that the Roomba is for maintenance rather than deep cleaning, I think you will enjoy the appliance.

If you expect the Roomba to completely eliminate your need to vacuum, you will be disappointed.

Before running your Roomba, you’ll need to do a quick pick up. In my house I have the kids scatter and pick up anything that could “choke the robot.” I also tilt the couch up on end as it is the perfect height to trap the robot which is neither the couch nor the Roomba’s fault and it’s just a part of the routine. With three kids and a dog, I find a daily Roomba’ing necessary or there will be so much dirt the vacuum can’t keep up. If your apartment isn’t ground level, you may find that you’ll need to use your vacuum far less often.

Home-Eccers, do you agree or has your experience been different?

Submit your questions to helpme@home-ec101.com.

How to Clean An Electric Kettle

*Note to Longtime Home-Ec 101 Readers – I’ve been working hard on improving the navigation on this site. Click the Clean It Tab in the menu bar to find all the cleaning articles organized into some semblance of order. Neat, huh?*

Dear Home-Ec 101:

I have an electric water kettle that I’ve used for years. Since it can’t go in the dishwasher or even really be hand washed other than just rinsing it out, I am always careful to empty any leftover water out before I store it. My parents came to visit in July and apparently when the kettle was put away there was some water left in it which I just discovered last night. I dumped it out and wiped it out with soapy water and a sponge but there is still some residue on the bottom. I used it to boil water for instant gravy last night and the gravy tasted funny, not sure if it was the water or the gravy mix. What is the best product to use to get this residue out? Could I use a limescale remover (CLR, limeaway, etc.) or is that not safe? Normal soap & water scrubbing is not touching it.

Signed,

Tail Over Teakettle

Heather says:

Rest assured, it was the gravy mix.

I kid, of course.

In this case, I’d reach for Bar Keeper’s Friend. It’s acidic like limescale removers, but it’s safe for contact with food surfaces. I know long time readers are probably tired of hearing of this product, but it’s cheap, easy to find (think Walmart near the Comet). I was once in one of those fancy cooking stores and I saw they had a small can of BKF and some sponges for $14.  I nearly spit out my latte -when in Rome. . .  Seriously, skip the fancy cooking store, and grab a big can for usually less than $3 or $4.

That should do the trick.

If you don’t want to wait until you have BKF on hand, fill the reservoir with white vinegar and allow it to soak for a while, then add some baking soda for the entertainment value -look a volcano! Actually, dump out the vinegar and rinse out the kettle. Really you don’t need the science experiment part, but that’s some quality entertainment right there. If there is still some residue try scrubbing with a damp sponge and a paste of baking soda and salt (this has an alkaline pH which may work where the vinegar failed).

Edited to add – Please remember to unplug and let the electric kettle cool before cleaning.

Good luck!

Send your questions to helpme@home-ec101.com

How to Clean a Toaster

Dear Home-Ec 101,

I have a lovely stainless steel, 4 slice, toaster, with crumb tray. I clean out the crumb tray, wipe everything down, and shake it like a martini over the trash can, but when I set it back down, its still got crumbs falling out. Repeat process many times, plus when I look down in the toaster it looks like a pepper shaker exploded on the inside. Now I am guessing I am not supposed to scrub it in the sink, but how do I clean the inside of the toaster?

Signed,
Toasted in Tottingham

Heather says:

Good call on not dunking the toaster in the sink. This is another one of those chores whose frequency really depends on how much toast and what kind of toast your prepare. Those of us who dig everything bagels are just begging to clean out our toasters after every use. I figure it’s a worthwhile tradeoff.

Before we even talk about cleaning the toaster, go ahead, reach over and unplug that bad boy. Got it? Ok. And if you just finished making a huge batch of toast, you probably want to wait a few minutes before getting started.

Find a clean, soft toothbrush and a rag dampened with dilute vinegar, a green scrubby, and some dish soap.

Pop the bottom tray off -over the sink, unless you really enjoy sweeping.  Set the toaster aside and shake the tray over the sink to remove as much loose crumb debris as you can.  Then use a little dish soap and your green scrubby remove the remaining nastiness. Rinse well and set aside to dry. Now take your dry toothbrush and gently sweep out any crumbs clinging to the inside of the toothbrush. Now, don’t get carried away, you’re not following your dentist’s orders to brush in circles. Gently flick crumbs away in the same direction as the wires run.

Be careful, if you break a wire, there’s a good chance you’re going to have to one-sided toast.

You may want to turn the toaster upside down and brush around the edges of where the crumb tray fits, too.

Now gently shake, shake, shake your toaster over the sink until it quits raining crumbs or you get bored.

Wipe down the outside of your toaster with the damp rag and you’re good to go.

If you’re still having crumb issues, make sure the tray has a secure fit. If the tray isn’t catching everything, that may be the cause of your crumbs. Another potential source is sloppy spousal or child clean up. Not everyone understands that wiping down the counters includes moving small appliances. If this is the cause, you may need to provide a remedial counter wiping session.

Submit your questions to helpme@home-ec101.com.

The Hard Water Headache

Dear Home-Ec 101,

I was visiting my MIL recently and she told me that they have hard water, so she had to put a lot of extra soap in the washer because otherwise she didn’t get any bubbles and it wouldn’t clean the laundry. This confuses me because I always thought you weren’t supposed to have a lot of foam in the washer. I’ve read articles recently saying that most people use way too much laundry detergent. Also, the man who installed our new septic system told me that I should use liquid soaps because they didn’t foam and foam would not build up in the septic system (which is apparently a bad thing).

I suspect that my MIL simply doesn’t know what she’s talking about, but I would never say so to her. If I’m wrong, please correct me- or at least just clear this up so I can think about something else!

Signed,
Biting My Tongue

Heather says:

You are both partly right.

Laundry detergent isn’t just one thing, it is a blend of ingredients in either a solution or powdered form. Some of it is soap, some detergent, some surfactants, water conditioners, and then we get to the perfumes and dyes.

Hard water is water that has calcium and magnesium in solution and these dissolved minerals cause a lot of headaches in laundry. If they are not suspended in water when the wash water or rinse water is drained, the magnesium and calcium can cling to clothing causing fabrics to feel stiff and dulling the color. Think of it a bit like looking through a slightly dirty window, usually you can’t focus on the dirt, but your view of the outside world isn’t as bright and clear due to the slight film obscuring the view.

It is often necessary to use more laundry detergent in hard water.

When laundry detergent is added to hard water, a number of the detergent molecules -which I’ve been describing ad nauseum of late- get used up binding the calcium and magnesium. This simply means that all conditions being equal, there will be fewer detergent molecules able to trap dirt in hard water than in soft water. Soap molecules that come in contact with minerals form our nemesis soap scum which is difficult to remove from wherever it decides to cling.

In chemistry we often talk about something called the saturation point. When something is saturated, it can’t hold any more. In your laundry, this is the point at which no more detergent can be in the wash water. Whatever cannot be in the water falls out as precipitate. (Remember it like this, when it rains, it’s precipitating, the cloud cannot hold any more moisture so it falls out of the sky.)

Water can only hold so much soap, even if that detergent is busy holding minerals like calcium and magnesium in solution -the clusters of soap around oil or dirt are called micelles. So there is a point at which too much of anything is going to precipitate out of solution. Where that precipitate (dirt, oil, gunk micelles) goes depends on its density, it may sink or float on top of the water in a scummy layer.

As consumers we tend to associate soap suds with laundry detergent doing its job.

Foaming and bubbles occur when when air your washer agitates, splashing the water around and trapping air. Bubbles and foam are actually two layers of soap sandwiching a tiny film of water. Air gets trapped in this film creating bubbles, as more air is introduced through splashing, you create the foam and suds we are all familiar with.

For the most part, suds aren’t coming in contact with the clothing and when the water drains, the suds leave a sticky film of soap behind. If there isn’t enough rinse water to bring everything into solution, those deposits will stay on the fabric which pretty much defeats the entire purpose of doing laundry.

People who live in areas with hard water do have a few tools at their disposal.

Heat improves solubility.

 

Approximate Temperatures of Wash Water
Cold Water Warm Water Hot Water
65°F – 75°F 80°F – 105°F 120°F – 140°F
18°C – 24°C 27°C – 40°C 49°C – 60°C

In general, higher temperatures allow more soap or detergent to be in the water at a given time.

Additionally, please note that most laundry detergents aren’t going to be very effective at temperatures below 60°F or 16°C. If this is the only option, try dissolving powdered detergent in a small amount of hot water before adding it to the washing machine. This will help prevent those white powdery streaks caused by undissolved detergents.

Water conditioning

Those looking to improve the effectiveness of their laundry detergent in hard water can give conditioning their water a try. Water conditioning is the process of getting the calcium and magnesium out of the water where it won’t use up the detergent. This is typically done by exchanging the calcium and magnesium ions with those in salt (sodium and chloride).  Now kep in mind that some laundry detergents already contain ingredients, known as zeolites that condition the water.

Point of Use Water Conditioning -

If you are looking to soften your hard water only in the clothes washer, be absolutely sure to purchase a non-precipitating water softener. Non-precipitating water softeners work best when added to the water before the detergent, this prevents the detergent from beating the water softener to those pesky ions. Yes, this means you will have to be more attentive to your washing machine when doing laundry.

Precipitating water softeners will cause the minerals to fall out of solution where they will likely cling to clothing and the inside of your washing machine, completely defeating the purpose.

Whole House Water Softening

Water softeners are a fairly common solution that also works by switching out the calcium and magnesium with the ions in salt by passing the water through a chamber of resin beads. These beads have to be recharged with salt on a regular basis. There are some environmental concerns with choosing to use a water softening unit and you should do your research thoroughly before making the investment.

Do not waste your time with a magnetic water softener.

You are not going to get the results you desire slapping a couple of magnets around a pipe. It’s a scam.

So for the TL/DR crowd to answer your initial questions:

1. Yes, you need more laundry detergent in places with hard water.

2. Soap suds are not an indication of how well laundry detergent is working and they can leave dirt behind.

Regarding Septic Systems:

Everything you allow to go down the drain affects the chemistry and bacterial balance of your septic system. Your septic system is designed to handle some variations, but if you go too far, you’ll upset the natural balance and end up with big problems.

Use the least amount of low foaming soap possible. The low foaming is critical for septic systems with an aeration chamber. As stated above, suds form when air is introduced to that soap film. Suds will leave behind soap and eventually clog the system.

And those of you who have septic tanks should remember that it is better to spread laundry out over the course of a week than overloading your system and upsetting the chemical / biological balance with a marathon laundry day. If you’re that far behind and the mountain of laundry is threatening to avalanche, consider saving yourself expensive septic repairs with the relatively cheaper laundry mat option.

Send your questions to helpme@home-ec101.com

Image is linked with an affiliate code to Amazon.com. That image is used as an illustration of the system mentioned in the post, rather than a recommendation of a specific brand. . .

At What Temperature Should I Keep My Freezer?

Dear Home-Ec 101:

I’ve been having issues with my refrigerator & freezer recently. It is an old (circa 1995 according to the repairguy)* side by side that came with the house when I bought it in ’08. About 2 months the thing just quit. I opened up the freezer door to get some ice cream and it was soft. Checked the thermometer I keep in there and the freezer was about 40 degrees and the fridge side about 60. I threw most everything out of the freezer side (was able to salvage a few sauces/soups by fully defrosting, boiling, and refreezing) and moved everything from the fridge into the freezer since that was about the temp of a normal fridge. After a couple days (and after the repairman was called) it decided to start working again and he could not find anything wrong with it.

Over the weekend, I happened to glance at the thermometer on the freezer side. There are two sections on it, one for subzero, and one for freezing. I have no clue what it normally says but on this particular day it was about 20 degrees and in the ‘freezing’ range. Then later that day I glanced at it again and it had moved down to just above 0 degrees and was now in the ‘subzero’ range. This morning it was back up in ‘freezing’ about 15 degrees. Everything is frozen so I’m not worried about food spoilage, I was just wondering what is the proper temp for a side by side. I’ve always thought of a ‘subzero freezer’ as one of the chest type freezer only deals but maybe I have one in my side by side? Do I need to be worried about this?

* The repairguy was very impressed that I have a “appears to be working” 16 year old refrigerator. I have an appliance home warranty so I’m waiting for the dang thing to break before I buy a new one (currently drooling over a black French door bottom freezer drawer model every time I’m at Lowes).

Signed,
Frozen Foodie

Heather says:

Ideally the best temperature for your freezer 0°F. If you are going to be freezing a few things (like you’re making  a big batch of lasagna) bump the freezer down to -10°F several hours or the day before, if possible.  The faster foods freeze, the smaller the ice crystals, the less damage to texture occurs.

I’m wondering if you didn’t happen to check the temperature in the middle of the defrost cycle? After the compressor has been cycling for a set amount of time it shuts down and the temperature of the freezer can rise during this period. That is normal. What wouldn’t be normal is if it’s not cycling back on in time. What I would do is buy a cheap thermometer and use that to check the calibration of the one in the freezer. Place the thermometer as low in the freezer as possible and only check after the door has been shut for several hours -first thing in the morning is a good time.

In lieu of that take an ice cube and set it in an obvious place -in the freezer. If the ice cube changes shape, you’ve got problems and that french door model will be fancifying your kitchen sooner than later.

According to This Old House, refrigerators still have a life expectancy of 14 – 17 years. We have a second hand refrigerator in our garage that must be over 20 years old.

While there was a big real estate boom -and subsequent crash- in the interim many people have opted to remodel their existing homes rather than buying a new home since 2001 and with a kitchen remodel usually comes new appliances. This may be why your appliance guy hasn’t seen too many older refrigerators. The conspiracy theorists like to say that appliances are now built with planned obsolescence so they’ll have to be replaced more often. I think society’s  pursuit of the cheap has made sacrifices in regards to quality.

Personally, I’m starting to squirrel away a remodel fund as our appliances are starting to edge close to that life expectancy.

Submit your questions to helpme@home-ec101.com.