discoloring of stainless steel pots from overheating?
Gareth Fimlinson
overheating?
I saw a manual for one that said "damage from overheating is instantly
recognizable as the stainless steel surface may change color producing
a golden/brown/blue appearance. This is not reversable and cannot be
cleaned off. However it will not affect performance in any way".
Does this sound familiar to people?
Boron Elgar
wrote:
Yup, but usually with thinner, less expensive pans. I have not seen it
since I have a grown-up's set of pots and pans.
Boron
Boron Elgar
>On 2011-01-21, Boron Elgar <boron...@hotmail.com> wrote:
>
>> Yup, but usually with thinner, less expensive pans. I have not seen it
>> since I have a grown-up's set of pots and pans.
>
>No, it will occur in high-end SS cookware, also. You jes hafta get the
>good stuff up to "glowing" temps, as I have since proven.
>
>OTOH, I spent good money on my cookware to provide good and reliable
>service, not to impress guests and tourists.
>
>nb
Hmmm...I switched to ceramic-top electric when we moved in here and
that is about the time I got my good cookware. The electric stove may
have contributed more to my not having it occur lately than the pots
themselves.
Thanks for the ponder.
Boron
zxcvbob
>
> You have to *really* work at it.<g> Like leave the 'water'
> boiling for 20 minutes after the pot is dry. [not that I would know
> firsthand, or anything.<g>]
>
> Jim
Or broccoli. (or so I've heard...)
-Bob
zxcvbob
Yep. Scrub the inside of the pot with Bon Ami or Barkeepers Friend.
Use oven cleaner on the outside if there's any burned-on grease, then
polish gently with chrome polish. You won't get it looking new again,
but you can get it presentable.
Or just don't worry about it.
-Bob
sf
wrote:
> is anybody familiar with the discoloring of stainless steel pots from
Yes. That's one of the reasons why I didn't get the mirror finish
when I spent what I consider "real money" on cookware.
--
Today's mighty oak is just yesterday's nut that held its ground.
sf
wrote:
> [not that I would know firsthand, or anything.<g>]
Try melting the enamel off a tea kettle. Oy!
Jim Elbrecht
ewwww--- That has to be the worst smell in the kitchen. burnt
broccoli. lucky it wasn't in *your* kitchen.<g>
Jim
Boron Elgar
<barbsc...@earthlink.net> wrote:
>In article <6ocjj61hbavjmae71...@4ax.com>,
>I have. It doesn't affect the cooking qualities, though.
Yeah, so I have been told. I used to see it all the time, but never do
now. I assure you, it isn't as if I get *less* forgetful as I age.
Boron
phaeton
I have had an ex-gf 'blue' a bunch of my pans, and I burnt my 8qt
stock pot on someone's smoothtop range (gawd how i hate those).
Interestingly, I've noticed that in time and use the color fades away
and you don't see it anymore. Also, the pans still work the same,
but I bet they've been weakened.
-J
Gareth Fimlinson
> On 21 Jan 2011 16:05:14 GMT, "Gareth Fimlinson" <gar...@yahoo.com>
> wrote:
>
> > is anybody familiar with the discoloring of stainless steel pots
> > from overheating?
> >
> > I saw a manual for one that said "damage from overheating is
> > instantly recognizable as the stainless steel surface may change
> > color producing a golden/brown/blue appearance. This is not
> > reversable and cannot be cleaned off. However it will not affect
> > performance in any way".
> >
> > Does this sound familiar to people?
>
> Yes. That's one of the reasons why I didn't get the mirror finish
> when I spent what I consider "real money" on cookware.
Any idea what the mirror finish is made of?
What the discoloring is.
Are there any leakage or health issues with using it after it has
discolored?
If it can be removed then why does it bother you?
What makes make stainless steel pots without the mirror finish?
I do want it to be metal inside.
Looking at this pot,
http://www.lecreuset.co.uk/Product-Range-uk/3-ply-Stainless-Steel/Saucepans/Saucepan-and-Lid-20cm/
the upper side and bottom side of the lid of the pot is very mirror
like. I've seen it.. But i'm not sure whether you'd say that of the
inside.
Has anybody seen discoloring on pots that don't have a mirror like
finish? Were people that have seen discoloring on their pots, able to
see their face on the surface where the discoloring was?
(that would help determine if pots without the mirror finish
wouldn't/couldn't ever get discolored from I suppose, the accident of
overheating dry).
sf
wrote:
> sf wrote:
>
> > On 21 Jan 2011 16:05:14 GMT, "Gareth Fimlinson" <gar...@yahoo.com>
> > wrote:
> >
> > > is anybody familiar with the discoloring of stainless steel pots
> > > from overheating?
> > >
> > > I saw a manual for one that said "damage from overheating is
> > > instantly recognizable as the stainless steel surface may change
> > > color producing a golden/brown/blue appearance. This is not
> > > reversable and cannot be cleaned off. However it will not affect
> > > performance in any way".
> > >
> > > Does this sound familiar to people?
> >
> > Yes. That's one of the reasons why I didn't get the mirror finish
> > when I spent what I consider "real money" on cookware.
>
>
> Any idea what the mirror finish is made of?
Polished stainless steel, I think.
>
> What the discoloring is.
I'm not a chemist.
>
> Are there any leakage or health issues with using it after it has
> discolored?
It's on the outside and your food doesn't come into contact with it.
>
> If it can be removed then why does it bother you?
.I don't put my pots and pans into the dishwasher and I don't do high
maintenance scrubbing.
>
> What makes make stainless steel pots without the mirror finish?
>
Lots of them, high end and low end. I have Teflon pans from Macy's
that are a discolored outside mirror finish and it's ugly. I'll be
glad when I throw them away.
> I do want it to be metal inside.
>
I hadn't used a stainless steel interior pan since I moved out of my
mother's house (she had Revereware which I hated and turned me off to
considering any stainless steel cookware until recently). Then I
bought two All Clad saucepans and one skillet
;, which it turns out I love.
> Looking at this pot,
>
> http://www.lecreuset.co.uk/Product-Range-uk/3-ply-Stainless-Steel/Saucepans/Saucepan-and-Lid-20cm/
>
> the upper side and bottom side of the lid of the pot is very mirror
> like. I've seen it.. But i'm not sure whether you'd say that of the
> inside.
My All Clad has mirror finished lids on the outside surface. I was
uncertain about the saucepan/skillet themselves having a mirror
finish, mainly because I don't have the shelf space to store them so
they're out on a pot rack.
>
> Has anybody seen discoloring on pots that don't have a mirror like
> finish? Were people that have seen discoloring on their pots, able to
> see their face on the surface where the discoloring was?
> (that would help determine if pots without the mirror finish
> wouldn't/couldn't ever get discolored from I suppose, the accident of
> overheating dry).
Wayne Boatwright
> is anybody familiar with the discoloring of stainless steel pots
> from overheating?
Yes
> I saw a manual for one that said "damage from overheating is
> instantly recognizable as the stainless steel surface may change
> color producing a golden/brown/blue appearance. This is not
> reversable and cannot be cleaned off. However it will not affect
> performance in any way".
>
> Does this sound familiar to people?
Yes
I have had excellent results removing minor heat discoloration
(bluish) from a couple of medium size stainless steel pots, using
Cameo Aluminum & Stainless Steel Cleaner. This is the only product
that has worked for me. One pot had a satin finish interior. The
other had a polished interior. The cleaner is relatively non-
abrasive and is not gritty enough to scratch a polished finish.
I use this product on all my stainless steel, inside and out, as well
as on my stainless steel sinks. Also works on chrome.
http://www.greatcleaners.com/Products/Cameo/PID-33200-06800
I used to find the product in virtually every supermarket; however,
lately it has been increasingly difficult to find, although it is
readily available online at reasonable prices.
HTH
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Brooklyn1
>
>is anybody familiar with the discoloring of stainless steel pots
>from overheating?
>
>I saw a manual for one that said "damage from overheating is
>instantly recognizable as the stainless steel surface may change
>color producing a golden/brown/blue appearance. This is not
>reversable and cannot be cleaned off.
The discoloration from over heating can easily be reversed by
freezing... of course the temperature would need to be as many degrees
below zero as the pot was heated above zero.
J. Clarke
says...
This isn't anything that is magically related to shiny finishes or
stainless steel. Heat most steels to around 580F and they'll turn blue
(don't go quite so high you get yellow, go higher you get gray). It's
oxidation, it's normal, and it's telling you things about the state of
heat-treatment--it's badness on knives, chisels, drill bits and the like
because it means that you've softened the edge, but on pots and pans it
shouldn't make any difference at all.
You'll also see it on motorcycle exhausts.
There's some stuff called "Blue Job" that you can get at some motorcycle
shops that is supposed to take it off without scratching but it still
takes some scrubbing.
It can also be removed electrochemically but I don't know of a tested
process that can be done with stuff commonly found in the home or
readily available from Home Despot and Rat Shack.
notbob
> You'll also see it on motorcycle exhausts.
>
> There's some stuff called "Blue Job" that you can get at some motorcycle
> shops that is supposed to take it off without scratching but it still
> takes some scrubbing.
Yes, but m/c exhausts are chromed, not polished.
Using the right abrasive scrubby, you can scrub all day on chrome and
it won't scratch. Polished SS will. I used to polish all the burnt
on oil and boot rubber off my HD pipes by using Simple Green and 00000
grade steel wool on med hot pipe. I don't recall, exactly, if it removed the
bluing, but I think it did.
That Blue Job stuff may work if one uses a non-scratching scrubby.
Have you tried? As for general cleaning of polished SS, jes spray
with oven cleaner and rinse off.
nb
phaeton
> On 2011-01-22, J. Clarke <jclarkeuse...@cox.net> wrote:
>
> > You'll also see it on motorcycle exhausts.
>
> > There's some stuff called "Blue Job" that you can get at some motorcycle
> > shops that is supposed to take it off without scratching but it still
> > takes some scrubbing.
>
> Yes, but m/c exhausts are chromed, not polished.
>
True, but it's the same phenomenon, even though the metals are
different.
-J
Brooklyn1
Oven cleaner will damage stainless steel, it'll cause pitting that
won't be immediately noticed. SS is an alloy of several metals of
which cookware is not even close to the highest grades. Pitting of ss
occurs like dental caries, first a tiny/microscopic surface scar is
produced, it will collect salts/acids from cooking, and errode through
electrolytic action, and deepen and expand internally... within a
relatively short time (a few months) you'll begin to notice acne, that
will continue to expand into pock marks and craters. Stainless steel
in no way means it's impervious... even the highest marine grades
corrode.
With shiny ss the discoloration can be removed by buffing with
jeweler's rouge... may need to buff the entire pot so the finish is
equal all over. First try by hand with a soft cloth, if not there are
small cotton buffing wheels that can be used with a cordless drill
(experiment on a crappy pot first). With satin finish and brushed
finish ss unless you're a skilled metal worker you're pretty much SOL.
All stainless steel cookware will eventually discolor regardless how
carefully used... the only way to avoid discoloration is not to use it
for cooking, however even salad dressings and marinades will stain
stainless steel.
Gareth Fimlinson
> It's oxidation, it's normal, <snip>
Any explanation for why poster "sf" found his stains got on the
mirrored parts like the outside?
Perhaps he oxidized the outside of the pot ..maybe the gas light was
too big for the pot and heated around the outside of the pot. But he
found this hasn't happened for pots without the mirror finish.
If a metal pot was completely oxidized inside, would it make no
difference at all to cooking food in it?
I presume cooking from a rusty pot is a bad idea?
And the discolored stainless steel pots, are rusty?
sf
wrote:
> Any explanation for why poster "sf" found his stains got on the
> mirrored parts like the outside?
In my case, I'm pretty sure it's pure heat. I don't know why it
happens to you.
>
> Perhaps he oxidized the outside of the pot ..maybe the gas light was
> too big for the pot and heated around the outside of the pot. But he
> found this hasn't happened for pots without the mirror finish.
It happened to them too, but it wasn't as ugly. So far, my new pans
are still looking good though.
>
> If a metal pot was completely oxidized inside, would it make no
> difference at all to cooking food in it?
People have posted here in the past asking how to season stainless
steel. Same kind of question.
>
> I presume cooking from a rusty pot is a bad idea?
Why would you want to when a few swipes with an SOS pad will get rid
of it?
>
> And the discolored stainless steel pots, are rusty?
I doubt it. Especially not if you're talking about permanent
discoloration due to scorching, the way I was.
Miche
"Gareth Fimlinson" <gar...@yahoo.com> wrote:
> Any explanation for why poster "sf" found his stains got on the
> mirrored parts like the outside?
sf is a she.
Miche
--
Electricians do it in three phases
sf
> In article <xn0h9g5ct...@news.individual.net>,
> "Gareth Fimlinson" <gar...@yahoo.com> wrote:
>
> > Any explanation for why poster "sf" found his stains got on the
> > mirrored parts like the outside?
>
> sf is a she.
>
Somebody else made the very same correction about me earlier this
week. Did I miss a memo that rfc is getting ready to line all the
female posters on one side and all the male posters on the other?
Bob Terwilliger
> Did I miss a memo that rfc is getting ready to line all the female posters
> on one side and all the male posters on the other?
Aren't you on the cabal's distribution list?
Bob
J. Clarke
says...
Because that's the part that was at the right temperature? Understand,
it's not a matter of "if it gets hot it turns blue", there's a range of
colors that indicate the temperature achieved with a fair degree of
precision--accurately enough to allow a machinist to temper a part to a
desired hardness. Blues come in around 550F and are gone around 600F.
> Perhaps he oxidized the outside of the pot ..maybe the gas light was
> too big for the pot and heated around the outside of the pot. But he
> found this hasn't happened for pots without the mirror finish.
Which means that he didn't overheat them, or that he got them above the
temperature at which the color is blue, or that he just can't see it on
the unpolished surface.
> If a metal pot was completely oxidized inside, would it make no
> difference at all to cooking food in it?
If it's stainless steel it _is_ completely oxidized. Stainless works by
forming a tightly bound layer of oxide. Ordinarily that oxide layer is
transparent. When heated to a certain temperature it turns blue.
> I presume cooking from a rusty pot is a bad idea?
If you consider a thin layer of oxide to be "rusty" and find it
objectionable, then never use stainless steel.
> And the discolored stainless steel pots, are rusty?
No rustier than any other stainless steel pots. Only difference is that
it's a color that you can see.
Lucille
wrote:
This conversation came up at the right time. I just did that
yesterday to my All Clad big fry pan.
When it's so cold outside the temperature in here can't seem to get
above the high 60's.
So I took my biggest fry pan and put water in it and let it simmer to
help warm up the house.
Then I came here on my computer and................ time just flew by
and I started to smell something
that was not right. I went to the kitchen and there's my not so nice
pan anymore all stained with
shades of brown. It's still sitting there since I hated to try to
clean it with brillo and get that pan all scratched with it.
I'll check at the hardware store to see if I can find some ot that
cleaner. Thanks for the information.
Lucille
Jim Elbrecht
>On Sun, 23 Jan 2011 15:26:22 +1300, Miche <mich...@gmail.com> wrote:
>
>> In article <xn0h9g5ct...@news.individual.net>,
>> "Gareth Fimlinson" <gar...@yahoo.com> wrote:
>>
>> > Any explanation for why poster "sf" found his stains got on the
>> > mirrored parts like the outside?
>>
>> sf is a she.
>>
>Somebody else made the very same correction about me earlier this
>week. Did I miss a memo that rfc is getting ready to line all the
>female posters on one side and all the male posters on the other?
Yes dear, and we're all going to be nekkid. How else are we to
interact if we aren't sure of the sex of the respondants. [and the
good side-effect of this exercise is that it should send all the
kiddies to their therapists for the duration.<g>]
Jim
Gareth Fimlinson
> If it's stainless steel it is completely oxidized. Stainless works
> by forming a tightly bound layer of oxide. Ordinarily that oxide
> layer is transparent. When heated to a certain temperature it turns
> blue.
> > I presume cooking from a rusty pot is a bad idea?
>
> If you consider a thin layer of oxide to be "rusty" and find it
> objectionable, then never use stainless steel.
>
> > And the discolored stainless steel pots, are rusty?
>
> No rustier than any other stainless steel pots. Only difference is
> that it's a color that you can see.
suppose the whole pot is stained blue, I suppose it'd just mean the
surface oxide layer is thicker than it was, and it'd never matter
beyond aesthetics?
what temperature, should I expect the pot to reach if not heating dry?
and with a gas light.
i'm starting to think that with a gas light, staining is almost
inevitable.
With my teflon pots i'd stick the gas light to the highest point(but
without the flame going up the sides of the pot). I guess oxidation
there might not have happened because the outside was painted and the
inside was coated.
The manual for this pot says to keep the flame between light-medium,
(and to use a hob that isn't too big, so it doesn't go up the sides of
the pan)
I see a nice article here on colors of the surface oxide layer, and
temperatures.
http://www.bssa.org.uk/topics.php?article=140
pale yellow(290C), straw yellow, dark yellow, brown, purple brown, dark
purple, blue, dark blue(600C)
Boron Elgar
I signed up for one of those triple-value deals - phone, internet and
cabal.
Boron
sf
Dang, I must have opted for the movies instead.
itsjoannotjoann
>
>
> I went to the kitchen and there's my not so nice
> pan anymore all stained with
> shades of brown. It's still sitting there since I hated to try to
> clean it with brillo and get that pan all scratched with it.
> I'll check at the hardware store to see if I can find some ot that
> cleaner. Thanks for the information.
>
> Lucille
>
>
>
Bartenders Friend is at most grocery stores and does wonders and
quickly, too. Cameo is excellent as well but the grocery stores
around here haven't carried it for many years.
blake murphy
> On Sun, 23 Jan 2011 15:26:22 +1300, Miche <mich...@gmail.com> wrote:
>
>> In article <xn0h9g5ct...@news.individual.net>,
>> "Gareth Fimlinson" <gar...@yahoo.com> wrote:
>>
>>> Any explanation for why poster "sf" found his stains got on the
>>> mirrored parts like the outside?
>>
>> sf is a she.
>>
> Somebody else made the very same correction about me earlier this
> week. Did I miss a memo that rfc is getting ready to line all the
> female posters on one side and all the male posters on the other?
time for the ladies' choice dance!
your pal,
blake
blake murphy
i looked into that, but i can't afford it.
your pal,
blake
J. Clarke
Pretty much.
> what temperature, should I expect the pot to reach if not heating dry?
> and with a gas light.
What are you heating in it? If it's water I'd be surprised if the
surface of the pot got up to 300F. If it's oil it can get very hot--
refined avocado oil has a smoke point of over 500F and the surface of
the pot will be higher than that. The flame itself reaches 3000F at
spots.
> i'm starting to think that with a gas light, staining is almost
> inevitable.
Probably--gas is clean burning but it can still leave deposits.
>
> With my teflon pots i'd stick the gas light to the highest point(but
> without the flame going up the sides of the pot). I guess oxidation
> there might not have happened because the outside was painted and the
> inside was coated.
Is it Teflon on stainless or Teflon on aluminum? If it's aluminum you
won't get the color changes anyway.
> The manual for this pot says to keep the flame between light-medium,
> (and to use a hob that isn't too big, so it doesn't go up the sides of
> the pan)
>
> I see a nice article here on colors of the surface oxide layer, and
> temperatures.
> http://www.bssa.org.uk/topics.php?article=140
> pale yellow(290C), straw yellow, dark yellow, brown, purple brown, dark
> purple, blue, dark blue(600C)
Somebody had their temperature scales confused. Here's one that gives
the range in both C and F <http://www.muggyweld.com/color.html>.
Ophelia
"Boron Elgar" <boron...@hotmail.com> wrote in message
news:bigoj6h7rl1n5jdg6...@4ax.com...
It was the only way.... <g>
--
--
https://www.shop.helpforheroes.org.uk/
Gareth Fimlinson
> On Fri, 21 Jan 2011 17:06:50 -0600, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
> > In article <6ocjj61hbavjmae71...@4ax.com>,
> > Boron Elgar <boron...@hotmail.com> wrote:
> >
> >> On 21 Jan 2011 16:05:14 GMT, "Gareth Fimlinson" <gar...@yahoo.com>
> >> wrote:
> >>
> >> >is anybody familiar with the discoloring of stainless steel pots
> from >> >overheating?
> >> >
> >> >I saw a manual for one that said "damage from overheating is
> instantly >> >recognizable as the stainless steel surface may change
> color producing >> >a golden/brown/blue appearance. This is not
> reversable and cannot be >> >cleaned off. However it will not affect
> performance in any way". >> >
> >> >Does this sound familiar to people?
> >>
> >> Yup, but usually with thinner, less expensive pans. I have not
> seen it >> since I have a grown-up's set of pots and pans.
> >>
> >> Boron
> >
> > I have. It doesn't affect the cooking qualities, though.
>
>
> Yeah, so I have been told. I used to see it all the time, but never do
> now. I assure you, it isn't as if I get less forgetful as I age.
>
> Boron
just more blind
David Harmon
<Gravesend1> wrote,
>The discoloration from over heating can easily be reversed by
>freezing... of course the temperature would need to be as many degrees
>below zero as the pot was heated above zero.
ROFL.
Jim Elbrecht
>On 21 Jan 2011 16:05:14 GMT, "Gareth Fimlinson" <gar...@yahoo.com>
>wrote:
>
>>is anybody familiar with the discoloring of stainless steel pots from
>>overheating?
>>
>>I saw a manual for one that said "damage from overheating is instantly
>>recognizable as the stainless steel surface may change color producing
>>a golden/brown/blue appearance. This is not reversable and cannot be
>>cleaned off. However it will not affect performance in any way".
>>
>>Does this sound familiar to people?
>
>Yup, but usually with thinner, less expensive pans. I have not seen it
>since I have a grown-up's set of pots and pans.
You have to *really* work at it.<g> Like leave the 'water'
boiling for 20 minutes after the pot is dry. [not that I would know
firsthand, or anything.<g>]
Jim
notbob
> Yup, but usually with thinner, less expensive pans. I have not seen it
> since I have a grown-up's set of pots and pans.
No, it will occur in high-end SS cookware, also. You jes hafta get the
good stuff up to "glowing" temps, as I have since proven.
OTOH, I spent good money on my cookware to provide good and reliable
service, not to impress guests and tourists.
nb