Is it normal for the (unseasoned) outside of such a pan to get brown? I actually have a competitor's pan, but having hard time getting this answered.
747241
Yes, you should expect your pan to brown on both sides. The browning and blacking that occurs on both sides of the pan is a layer of carbon that is impregnated into the surface. It provides a barrier to oxidation that prevents rust.
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
1564390
It's nice because you can brown/saute things before you start slow cooking them and not dirty another dish. I haven't noticed any excessive sticking, either. There is a "vapor seal" formed from the steam and maybe that has something to do with it. I love mine!
548514
The pan just out of the box is not shiny stainless steel on the inside cooking surface, but a darker color and appears to be a coating. Did you find a difference from the outside shiny stainless steel to the inside darker textured surface?
1502701
My pan has stayed flat. Less expensive pans will do this when over heated. Not a good idea on any pan.
1785155
Yes. I prefer to brown it in a pan first just because it is a bit awkward to reach in the pot. I can brown more at a time in a skillet. I also like to run the fan/vent over the stove when browning.
1456698
Thank you! I had the same problem myself... misplacing the packaging. Could you also provide the care instructions for the pan?
453656
I've found that to brown things it is a good idea to preheat the pan (with lid on) before putting the food in. I usually give 2 minutes on high before doing chicken breasts, fish, or hotdogs/sausages. Otherwise the food is overcooked before it browns.
281530
I use Barkeepers Friend on the entire pan every 2nd or 3rd use, and it has so far always turned the copper back to its original color/patina. High heat has caused my copper to turn light but the BF restores it every time.
1761039
Ours is exactly the same and works wonderfully. In fact, we use this pan almost exclusively now. It isn't stainless steel, so don't expect it to look like a stainless pan would after use.
795217
Your question depends on use. My roommate kind of ruined the answer that I can give you based on my own experience. After week three, I came home to a pot that was charred because it was let on a gas stove for a good hour and had turned light brown in that time. I was devastated. You'll be happy to know that it cleaned up very well. I used Barkeeper's Friend... despite the accident, it polished up perfectly! Hope that helps.
976072
I wish I could help, but I've only had mine for three years. I can tell you that the inside coating still looks new: nothing sticks to them. The silver on the outside is dis colored....more of a tarnished silver look - but only where my gas flame touches the pan. (I cook 1-3 times daily so they get LOTS of use.) The silver sides and handle are shiny and new looking. I've even purchased more of these pans! (14 inch skillet and the griddle). All in all, three years into my investment and I'm still thrilled with these pans.
249230
I turned mine on a little too high once and noticed that the spatula (which came with the cookware set) melted a little on the surface. I couldn't get it completely off when I washed the pan. I think it has worn off now, but I wasn't thrilled about that because I don't really like using plastic to begin with. This is the ONLY problem I've had so far with this cookware.
2188476
Mine did the same thing. I bought 4 pans and was able to get all 4 to work by mixing and matching. They are great pans but the manufacturer needs better quality control.
948028
A magnet is strongly attracted to the bottom of the pan. The largest pan in my set discolored badly in one area where the bottom separated from the internal core, which I believe is aluminum. The separation caused the pan to have a large bump on the bottom. We took that one to the recycling center because it seemed unsafe to use.
2155449
I have done this several times now and endorse the other answer here: butter helps to brown the exterior, it hasnt burned on me yet, and I am still in awe of how easy this thing is to clean up. Enjoy!
1761038
Yes! That is the pan being seasoned. Do not try to clean the black off. The black is the nonstickness. Only clean the pan with water. Don't use a soap/detergent. It is an awesome pan!