A coworker came to me totally bummed. Seems some friends got their hands on some live lobster (not real prevalent here in Wisconsin), and needed a big pot to cook them. She being the kind sort that she is, offered up her brew pot. After the standard detergent, baking soda and vinegar (not at the same time, but at this point, maybe.........), and a few other things, her pot still smells fishy. My first suggestion was lemon juice, which she hadn't thought of. My second suggestion, was brew a batch. Seems dumb, but I remember reading of an oyster brew someone made. She makes a good stout. If the lemon juice won't kill it, would a good roasty stout? Any other thoughts that won't trash the pot. She's a lab rat at a chemical plant, and she has gotten some analytical suggestions, put the pot's integrity is always questioned. She tells me it's pretty good quality stainless steel.
Lobster stout?
- Thread starter ruppe
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JonK331
Well-Known Member
What about a hot PBS soak for an hour followed by a 20 min Star San soak?
samc
Well-Known Member
I'd be suspicious of a SS pot that held odors that could not be easily cleaned with standard dish washing soap and a sponge. I've cooked all sorts of things in a variety of SS pots and never, ever have they held an odor like that.
Next time tell them to send the Lobsters packing to Portland, OR.
Next time tell them to send the Lobsters packing to Portland, OR.
northernlad
Well-Known Member
A good SS pot will not hold odors.
Oxyclean FREE is odorless and works wonders on SS just do a forum search for it and you will everyone raving about it.
I am told it will take the brass off a monkey's balls combined with HOT water.
-=Jason=-
EDIT: does this POT have a weldless valve attached perhaps odor is in the rubber O-rings?
I don't think she has a valve, she had the pot before she started brewing, used it for canning. She's going to love me come Sunday when I see her at work again. Grill me some more. BTW, any input on lemon juice, just make a batch thinking? I may follow her home just to sniff her pot. (no comments!)
Hex
Well-Known Member
Try Barkeepers Friend.
I'm not necessarily calling BS but I'm with all the others here. Having lived in New England all my life and boiled up my fair share of lobsters, crab, clams, and plenty of Fall River sausage...in stainless, enamel, aluminum, cast iron, etc...I find it very hard to believe you will have residual odor after even a half-@$$'d wash in soap and water. Just saying.
broadbill
Well-Known Member
I agree...usually when the lobster pot still stinks post-cleaning, I've missed a spot or there is some nook/crannie that has that grey gunk that comes with boiling said crustacean...
Cheers, Mainiac!
Kriznac
Well-Known Member
That's strange. About a year ago I came home to find my brother had made steak and fresh boiled crab for dinner. Awesome! But when I found out he used my brew kettle (aluminum) to boil the crab I was less than pleased. I thought for sure the pot was ruined. Not so. I scrubbed it out with some SOS pads, filled it with water and boiled for 20min or so, gave it another quick scrub to be sure and problem solved.
broadbill
Well-Known Member
Thanks, although I'm not a native....I actually lived in the boston area for a number of years before moving...I eat more lobsters up here though!
