I just got my first Sitram Profisere (2lt Saucepan) I guess I'm not quit used to such a quick heating pan, I had it on the electric burner maybe 4 or 5 minutes, dropped a few drops of water to test it and it was way to hot. I let it cool down some then heated it back up and seared a small roast, then let it simmer on low till it was done.
I noticed after cooking and cleaning the pan there is a brownish hue along the outer inside of the pan. I hit it with some baking soda and water and scrubbed to no availi. I'm hoping I didn't just ruin a brand new pan already....
I been cooking with Stainless for as long as I can remember and never had this happen, first time for everything though I guess.
I forgot to try vinegar, so I just wiped it down with vinegar and it seems a lot better. Not trying to be OCD, I just want to make sure it's still safe to use.
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