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Discoloration on DeBuyer mineral pans [split from "Is my cast-iron dirty?" thread]


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Discoloration on DeBuyer mineral pans [split from "Is my cast-iron dirty?" thread]

Eleni15 | | Dec 19, 2011 11:43 AM

Hello Chemicalkinetics,
I read another thread of yours regarding the DeBuyer mineral pans (two of which I recently purchased). I'm trying to move away from all the teflon stuff we used over the last 10 years and thought these pans seemed very organic and "safe".

Anyway, I followed all the weird instructions with boiling the potato peels before their first use and such and never using soap or soaking the pans, etc, etc... Coating them lightly with oil after cleaning them off.

With everything I cook, the pans are darkening and the food leaves outlines and markings (discolorations) on the pan's surface. Scrubbing them off with hot water and a brush after cooking something, does not make the markings go away.

I only rinse them with hot water and a brush and dry them off after that. I've never "seasoned" the pan per se (i.e.: coating in oil and baking for hours in the oven at 500 degrees???) I've never done that.

Regardless, of all the above, alarmingly, the mineral pans are releasing a dark residue onto the foods I'm cooking. (Mostly eggs for now--either sunny side up or scrambled) and I'm just feeling terrible about having my family consuming foods that appear to be getting "tainted", for lack of a better term, by the blackish stuff that is coming off of these DeBuyer pans and settling onto the food I cook in them.

I've sent a question to the company's [DeBuyer] website, but they never sent me a response. I'm hoping that you, Chemicalkinetics, and your apparent infinite wisdom regarding all these cooking vessels and utensils could maybe shed light on this problem??? These pans were rather pricey and I'd hate to think I've either ruined them or that they are defective, or worse yet---poisoning us in some way.

Thank you very much!

Helen Rainey
Alexandria, Virginia