Will inside of my new pans turn color from kale?
Dee Randall
As I metioned before, I purchased these pans a week or so ago
http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&cat=&s=1
I'm using the big pot pictured in back.
Today I'm going to make a pot of kale, sausage & chick peas, etc. Can I
expect the inside of my stainless pan to turn a bit darker from the kale?
It seems to me it won't. Just bracing myself.
Thanks,
Dee Dee
Sheldon
You need to concern yourself with more important stuff... like
tomorrow's lurid kale green color in your toilet. Hey, if you really
need to entertain yourselt cook some beets. hehe
Sheldon
Wayne Boatwright
>
> As I metioned before, I purchased these pans a week or so ago
> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&c
> at=&s=1 I'm using the big pot pictured in back.
>
> Today I'm going to make a pot of kale, sausage & chick peas, etc. Can I
> expect the inside of my stainless pan to turn a bit darker from the
> kale? It seems to me it won't. Just bracing myself.
> Thanks,
> Dee Dee
I doubt it, Dee, but if it does, just use some Barkeeper's Friend or Cameo
Stainless Steel Polish on it. It'll look good as new.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-4, 08/05/2005
Tested on: 8/6/2005 7:42:25 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
Dee Randall
"Wayne Boatwright" <wayne...@waynes.gang> wrote in message
news:Xns96AA4E6648...@217.22.228.19...
> On Sat 06 Aug 2005 06:31:34a, Dee Randall wrote in rec.food.cooking:
>
>>
>> As I metioned before, I purchased these pans a week or so ago
>> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&c
>> at=&s=1 I'm using the big pot pictured in back.
>>
>> Today I'm going to make a pot of kale, sausage & chick peas, etc. Can I
>> expect the inside of my stainless pan to turn a bit darker from the
>> kale? It seems to me it won't. Just bracing myself.
>> Thanks,
>> Dee Dee
>
> I doubt it, Dee, but if it does, just use some Barkeeper's Friend or Cameo
> Stainless Steel Polish on it. It'll look good as new.
> Wayne Boatwright *¿*
I'll keep these names on file. I I know I looked for your recommendation
Barkeeper's Friend when you mentioned it before, but couldn't find it at the
time. I'll keep my eye out for the Cameo, putting them both back on my
list.
http://www.stretcher.com/stories/01/010723a.cfm
Thanks again, Wayne.
Dee Dee
Sheryl Rosen
No.
Stainless steel is non-reactive.
That's why it's called "Stainless".
Non-anodized aluminum pans? Those will turn color!
--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching
Wayne Boatwright
>
> "Wayne Boatwright" <wayne...@waynes.gang> wrote in message
> news:Xns96AA4E6648...@217.22.228.19...
>> On Sat 06 Aug 2005 06:31:34a, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> As I metioned before, I purchased these pans a week or so ago
>>> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=
>>> &c at=&s=1 I'm using the big pot pictured in back.
>>>
>>> Today I'm going to make a pot of kale, sausage & chick peas, etc. Can
>>> I expect the inside of my stainless pan to turn a bit darker from the
>>> kale? It seems to me it won't. Just bracing myself.
>>> Thanks,
>>> Dee Dee
>>
>> I doubt it, Dee, but if it does, just use some Barkeeper's Friend or
>> Cameo Stainless Steel Polish on it. It'll look good as new.
>
>> Wayne Boatwright *¿*
>
> I'll keep these names on file. I I know I looked for your recommendation
> Barkeeper's Friend when you mentioned it before, but couldn't find it at
> the time. I'll keep my eye out for the Cameo, putting them both back on
> my list.
>
> http://www.stretcher.com/stories/01/010723a.cfm
Nice reference! Thanks, Dee.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-4, 08/05/2005
Tested on: 8/6/2005 9:10:14 AM
jake
Dee Randall
"jake" <kaas...@hotmail.com> wrote in message
news:42f6038d$0$736$5fc...@dreader2.news.tiscali.nl...
Yes, the inside did not turn dark. But this gives me an opportunity to ask,
since this is the first time I've cooked in this pan, perhaps someone will
know what turns a stainless steel pan on the bottom some irredescent spots
sort of the color of oil in water outdoors on a puddle of water. Sort of
blue/yellowish. I recall this on the bottoms of stainless steel
pans/skillets I had many many years ago (probably Revere). It does have
this on the bottom after I cooked the kale dish.
Also, I may have read somewhere the causes of a whitish film on the bottom
of pans, but I can't remember, does anyone -- or do you just clean it up
after it happens. (With barkeeper's or cameo, of course!)
Thanks so much.
Dee Dee
Mr Libido Incognito
>
> "jake" <kaas...@hotmail.com> wrote in message
> news:42f6038d$0$736$5fc...@dreader2.news.tiscali.nl...
> > Dee Randall wrote:
> >> As I metioned before, I purchased these pans a week or so ago
> >> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&to
> >> pnav=&cat=&s=1 I'm using the big pot pictured in back.
> >>
> >> Today I'm going to make a pot of kale, sausage & chick peas, etc.
> >> Can I expect the inside of my stainless pan to turn a bit darker
> >> from the kale? It seems to me it won't. Just bracing myself.
> >> Thanks,
> >> Dee Dee
> >>
> >>
> > Should be absolutely fine.
>
> Yes, the inside did not turn dark. But this gives me an opportunity
> to ask, since this is the first time I've cooked in this pan,
> perhaps someone will know what turns a stainless steel pan on the
> bottom some irredescent spots sort of the color of oil in water
> outdoors on a puddle of water. Sort of blue/yellowish. I recall
> this on the bottoms of stainless steel pans/skillets I had many
> many years ago (probably Revere). It does have this on the bottom
> after I cooked the kale dish. Also, I may have read somewhere the
> causes of a whitish film on the bottom of pans, but I can't
> remember, does anyone -- or do you just clean it up after it
> happens. (With barkeeper's or cameo, of course!) Thanks so much.
> Dee Dee
>
>
>
Irredescent spots on stainless steel is caused by over heating with
nothing in the pan. It is strictly too much heat applied to the pot.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
Wayne Boatwright
rec.food.cooking:
Then what causes it when I boil potatoes or macaroni, starting with cold
salted water? The pan was cleaerly not overheated.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-4, 08/05/2005
Tested on: 8/7/2005 7:00:49 AM
Sheldon
Dee Randall wrote:
> "jake" <kaas...@hotmail.com> wrote in message
> news:42f6038d$0$736$5fc...@dreader2.news.tiscali.nl...
> > Dee Randall wrote:
> >> As I metioned before, I purchased these pans a week or so ago
> >> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&cat=&s=1
> >> I'm using the big pot pictured in back.
> >>
> >> Today I'm going to make a pot of kale, sausage & chick peas, etc. Can I
> >> expect the inside of my stainless pan to turn a bit darker from the kale?
> >> It seems to me it won't. Just bracing myself.
> >> Thanks,
> >> Dee Dee
> >>
> >>
> > Should be absolutely fine.
>
> Yes, the inside did not turn dark. But this gives me an opportunity to ask,
> since this is the first time I've cooked in this pan, perhaps someone will
> know what turns a stainless steel pan on the bottom some irredescent spots
> sort of the color of oil in water outdoors on a puddle of water.
Excessive heat, when heat is applied at a greater rate than stainless
steel (not being the best conductor) can dissipate it... more common
occurance with electric stoves.
> Also, I may have read somewhere the causes of a whitish film on the bottom
> of pans, but I can't remember.
Hard water and/or cooking foods with a high mineral content, like dark
green leafy vegetables.
Sheldon
Sheldon
Duh'Wayne Boatwright wrote:
> Mr Libido Incognito wrote in
Wrong.
Metal pans, especially stainless being a relatively poor conductor, can
be overheated even when containing water (water being a great
insulator)... simply a matter of heat being applied at a greater rate
than the metal can dissipate it... I know with absolute certainty that
you failed general high school science, and you possess zero
intellect... I'm positive you haven't a clue how cooking transpires,
you just know it does but you don't know why. Ode to Duh'Wayne...
"Thought is not your forte."
Sheldon