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Old 05-18-2007, 10:57 AM   #11
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Originally Posted by Michael Cook
Hmmm... according to Alton Brown (gear for your kitchen) the rainbow patina comes from too much heat. Guess I'll preheat less.
According to Chef Kwai Chang Caine, the next time you use the pot, especially for heating up some type of liquid (for argument's sake let's say some leftover chicken soup, with feet), the "rainbow patina" will disappear.

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Old 07-04-2007, 05:51 AM   #12
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I've seen it rainbow only from dry heat. Had a All-clad copper core sauce pan boil dry and it wasn't rainbowed until it was dry

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