"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 01-23-2008, 10:57 PM   #1
Assistant Cook
 
Join Date: Jan 2008
Posts: 6
Angry Burn marks on New All-Clad Stainless

I have a set of new All-Clad stainless and I cooked some soup with it on low heat.
Prior to using, I noticed that there were these “dots” (small pits?) on the inside finish which I thought were just inconsistencies in the surface finish.

But around those dots some burn marks formed. They sort of look like small dark rings of colors surrounding the dots.

At first I thought maybe the aluminum core is exposed at those dots, but looking at the outer rim, it’s definitely not deep enough of a pit to expose the aluminum core. Or is the stainless steel thickness of the interior thinner at the bottom of the pot???

This happened to a second pot I used too. I’m sure I didn’t use high heat. And why are they localized around those dots?

Thanks for any input!

__________________

__________________
rasmasyean is offline   Reply With Quote
Old 01-23-2008, 11:00 PM   #2
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
I have Calphalon and All-Clad ss cookware and sometimes they display odd discolorations after I use them. Try making a paste out of BarKeepers Friend and put it on the pan for a couple of minutes and then scrub the pan. It should come out looking like new. Hope this helps and welcome to DC!
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Old 01-23-2008, 11:02 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Welcome to DC.

I have the same SS cookware and have had no such problems. Just guessing here. Was the set a discounted seconds set?

Could you have added salt to a cold pot with liquid in it? Salt can sometimes cause surface pitting. Is the pot easily cleaned with a scouring powder such as Barkeeper's Friend?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-24-2008, 05:22 AM   #4
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Yup, I third BarKeepers friend. I have a full set of All Clad SS and it's my best friend to keep them looking shiney and new!
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 01-24-2008, 05:39 AM   #5
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Since you have a set of new All-Clad ... I would call that customer service phone number on the warranty card that came with the cookware and talk to them about it. Doesn't mean you'll get a good answer - but maybe you will get a replacement.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-24-2008, 01:49 PM   #6
Assistant Cook
 
Join Date: Jan 2008
Posts: 6
Quote:
Originally Posted by redkitty View Post
Yup, I third BarKeepers friend. I have a full set of All Clad SS and it's my best friend to keep them looking shiney and new!
That's awefully dumb...what kind of "premium" pots require you to use a special cleaning routine after every use?
__________________
rasmasyean is offline   Reply With Quote
Old 01-24-2008, 01:53 PM   #7
Assistant Cook
 
Join Date: Jan 2008
Posts: 6
Quote:
Originally Posted by Andy M. View Post
Welcome to DC.

I have the same SS cookware and have had no such problems. Just guessing here. Was the set a discounted seconds set?

Could you have added salt to a cold pot with liquid in it? Salt can sometimes cause surface pitting. Is the pot easily cleaned with a scouring powder such as Barkeeper's Friend?
I got them at Macy's Department store. They are supposed to be pretty good. It's brand new.

Are you saying that solid salt sitting on the bottom can eat away at the stainless steel? ...Maybe thin the layer and eventually get to the alluminum core? I don't think I did this. But if I did, it sure disolved after a short while.
__________________
rasmasyean is offline   Reply With Quote
Old 01-24-2008, 01:55 PM   #8
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Quote:
Originally Posted by rasmasyean View Post
That's awefully dumb...what kind of "premium" pots require you to use a special cleaning routine after every use?
They don't require a special cleaning unless ther is a user error.
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 01-24-2008, 02:00 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by rasmasyean View Post
I got them at Macy's Department store. They are supposed to be pretty good. It's brand new.

Are you saying that solid salt sitting on the bottom can eat away at the stainless steel? ...Maybe thin the layer and eventually get to the alluminum core? I don't think I did this. But if I did, it sure disolved after a short while.

Don't worry about exposing the aluminum core. That's not going to happen. If you add salt to cold water and let it sit in the pot before starting to cook, the alt can cause monor spots on the SS. Basically only cosmetic, not t concern.

All-Clad is excellent quality stuff. I second the recommendation to call the customer service number and talk to an expert.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-24-2008, 02:04 PM   #10
Assistant Cook
 
Join Date: Jan 2008
Posts: 6
OK, I'll try the customer service. Hopefully they are not from India and read off a list to me. I was hoping for a "scientific" explaination too so maybe they might be able to give it to me....doubt it. I'll have to give Altin Brown a call for this I guess. lol
__________________

__________________
rasmasyean is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.