Im surprised vinegar didnt work, as mya said, barkeepers will work. It clerans up the blacknees on my cooking pans easily.Now, I know this has been discussed a few times. But what is the best way to clean a "stubborn" scorch on the bottom of the kettle?
Had a difficult mash the other day due to (I assume) a large amount of oats. As a result I got a pretty big scorch on the bottom. I tried my usual cleaning routine, boiling sodium perc, soaking in vinegar, etc. But some of the mark remains. Suggestions??