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Old 06-29-2016, 12:06 PM   #1
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Browning on stainless steel saucepan

I've been loving my new Calphalon stainless steel saucepan, but I've noticed that part of the outside has developed a slightly brownish tint. Is that normal? I hope I haven't ruined the pan. Is there anything I can do about it?

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Old 06-29-2016, 12:13 PM   #2
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Originally Posted by kitchengoddess8 View Post
I've been loving my new Calphalon stainless steel saucepan, but I've noticed that part of the outside has developed a slightly brownish tint. Is that normal? I hope I haven't ruined the pan. Is there anything I can do about it?
BKF (Barkeepers Friend) and elbow grease.
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Old 06-29-2016, 12:23 PM   #3
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I don't mind these brownish tints, even burn marks on SS cookware. I think they add character. But that's me....
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Old 06-29-2016, 12:25 PM   #4
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Yet another vote for Barkeepers Friend. Nothing else will do. Look for the shiny gold label in the grocery store.
http://www.target.com/p/bar-keepers-...w&gclsrc=aw.ds
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Old 06-29-2016, 12:30 PM   #5
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BKF (Barkeepers Friend) and elbow grease.
Thank you so much!! I just tried it and it worked!

What causes pans to brown like that?
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Old 06-29-2016, 12:34 PM   #6
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Yet another vote for Barkeepers Friend. Nothing else will do. Look for the shiny gold label in the grocery store.
http://www.target.com/p/bar-keepers-...w&gclsrc=aw.ds
Do you usually wear gloves when you use BKF because it's so abrasive?
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Old 06-29-2016, 01:24 PM   #7
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Do you usually wear gloves when you use BKF because it's so abrasive?
No. And I use it all over the place -- even on my counters once inawhile
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Old 06-29-2016, 01:47 PM   #8
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Thank you so much!! I just tried it and it worked!

What causes pans to brown like that?
Most commonly it's small amounts of oil that get spilled on the bottom of the pan. This burns at high temperatures - this is usually very dark. At lower temperatures, oil polymerizes and turns the lighter brown color I think you're describing. It's similar to the seasoning on a cast iron pan. Oil also evaporates and can turn to a sort-of mist at high temperatures and can deposit on the bottom of the pan or around your stove.
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Old 06-29-2016, 01:56 PM   #9
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Most commonly it's small amounts of oil that get spilled on the bottom of the pan. This burns at high temperatures - this is usually very dark. At lower temperatures, oil polymerizes and turns the lighter brown color I think you're describing. It's similar to the seasoning on a cast iron pan. Oil also evaporates and can turn to a sort-of mist at high temperatures and can deposit on the bottom of the pan or around your stove.
Good to know! The tan discoloration was on the outside of the pan, and I didnít use any oil. I've been using it for boiling eggs. Could it be a heat issue? The gas went off in my building and I've been using a Salton electric burner on medium heat.
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Old 06-29-2016, 02:38 PM   #10
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Good to know! The tan discoloration was on the outside of the pan, and I didnít use any oil. I've been using it for boiling eggs. Could it be a heat issue? The gas went off in my building and I've been using a Salton electric burner on medium heat.
It's a deposit of some kind. A brown film as you described usually indicates some kind of fat (oil, butter, lard) was baked onto the surface. It often happens when a pan is in the oven as vaporized fat settles on the pan and the oven heat bakes it on, similar to how you season a cast iron skillet. It can also happen when you pan fry meat/poultry/fish.
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