Looking for a solution to problems in or around your house? Email questions to: andypattayatoday@gmail.com

Quick Tip
Want to reduce your utility bill? Banish the broiler. Electric broilers use a vast amount of energy, so avoid them when possible. If you have the option, use countertop cooking grills instead; they use considerably less energy.

Shower Scour
Hi there, Andy. Any tips on cleaning bathroom floor tiles? I have an older property and where you stand has become discoloured, but under the shower mat the colour is perfect. I have tried neat house hold bleach to no avail. Any ideas?
Trevor

Several ideas, Trevor, but first a question: Why do you not stand on the shower mat? That asked, the first point I want to make is: Do NOT use bleach on a tile floor—neat or otherwise; bleach weakens the grout. As to the discoloration, it may well be an accumulation of body oils, soap scum and dirt that has been allowed to build up over the years. By now it may have become a permanent stain, but try one or more of these suggestions: Cover the area with full-strength liquid laundry detergent and let it stand for two or three hours. Then scrub it down with a wet sponge. If necessary, cover again with liquid detergent and allow to set overnight. The next morning, scrub with a brush. If you still are left with discoloration, prepare a cleaning formula consisting of ฝ cup baking soda, 1/3 cup ammonia, ผ cup white vinegar, and six cups water. Pour the mixture into a spray bottle, then saturate the stained area. (Works great on shower walls as well.) Wait about ฝ hour, then brush vigorously.

Non-Sticky Question
I noted with interest your answer to Hilda about a month ago (‘Toss the Teflon’). We’ve recently relocated to Sri Racha where we are setting up house, and I had been thinking about buying non-stick cookware. But after reading your advice to Hilda, I’m having second thoughts about what kind of pots and pans to buy. Would Teflon be a wise choice? What are your views the best kind of cookware to use?
Angela

If cost and convenience are your most important considerations, Angela, by all means you should choose nonstick cookware. Teflon pans are inexpensive, and the non-stick coating makes it easy and convenient to cook and clean, especially for sticky foods such as eggs. Even cheap nonstick pans can perform as well as high-end models. But be reminded of several caveats. The nonstick coating isn’t permanent. You probably will have to replace the pans in a year or two–once the protective coating peels or begins to wear away; continued use of a damaged Teflon pan may allow highly toxic chemicals to be released into your food. Furthermore, there is some recent controversy as to the possible negative health effects from Teflon pans that are heated to extremely high temperatures. Some contend the Teflon coating releases gases that can be toxic to humans as well as pets, especially birds. If such health questions bother you, consider a more expensive option: stainless steel cookware. Not only can it last for years, but also the material is non-reactive and durable, so you can use metal cooking implements and you can put the pans into an oven—neither of which are permitted with Teflon pans. On the other hand, food sticks to stainless steel, so more oil must be used in cooking and more effort is needed to clean the pans. Bottom line: choose Teflon if convenience and cost are important factors and you do not mind replacing the nonstick cookware every year or so. If health is a more important priority, invest in good quality stainless steel, which could last a lifetime. Or compromise–use stainless steel for most of your cooking and buy an inexpensive Teflon pan for cooking things like eggs or fish. There remains a third option, which happens to be my favorite: cast iron cookware. Much more expensive, but a cast iron fry pan or skillet is a heavy-duty workhorse that cooks evenly, takes abuse and can be passed down to future generations.

Off the Wall
For the last month or so we’ve had a number of unidentified creatures on our interior walls, mostly in the bathroom. I have no idea what they are. They just attach themselves to the walls. They don’t move or anything, as far as I can tell, and seem to increase in number everyday. Now we have about two dozen such creatures, each measuring about two to three centimeters in length.
I’m sending you a photo of one, hoping you can tell me what they are, if I should fear them, and how I can get them off the walls.
Gerhardt

Judging by the photo and your description, Gerhardt, I would guess that your new household pets are case-bearing clothes moth larvae. The good news is, they are harmless. The bad news is that they probably will remain on your walls for about two months, and they will return twice a year. To prevent them from becoming too attached to your home, suck them up with a vacuum cleaner and the brush attachment, and dispose of them in an outdoor garbage receptacle. Once they are all removed, regularly vacuum your walls and floors to prevent the accumulation of lint, hair, and other such materials that the larvae feed on. Pay close attention to rugs, draperies, upholstered furniture, closets, corners, cracks, baseboards, moldings, and other hard-to-reach places.

Onion Store
You’ve answered questions about storing some fruits and things, Andy, how about some advise on the best way to store onions and garlic?
Tremont

Good question, Tremont. First rule for onions: don’t store them with potatoes or they will cause the potatoes to rot. Secondly, if you store onions in a cool, dry, well-ventilated location, most varieties will stay fresh for a month or more. For example, white onions will last up to three months, yellow onions about two months, and red onions about one month. Sweet onions generally do not store well, so use them quickly. Once you’ve peeled and sliced an onion, wrap the remainder tightly in plastic wrap and store in the fridge. Garlic should be stored at room temperature in a dry, well-ventilated place; larger bulbs will keep for at least 3 months, smaller bulbs somewhat longer. Once onions or garlic begin to sprout, use them as soon as possible.

–Handy Andy