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.
1690420
Yes it does brown. I have also cooked a pie. Takes longer if not real hot outside.
1390967
Mine does not display this characteristic. I oiled mine with butcher block oil when it was new and did not get any brown transfer.
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.
1750431
A number of factors could be happening here. Could it be caused by your recipe? Is the finish breaking down? Perhaps a strong dish washing detergent is the culprit. The pan is a high quality part of my kitchen and I would suggest a light spray of something like Pam before baking.
444607
Mine has held up wonderfully. I cook on parchment paper, though, because it makes things brown slower and more evenly.
134168
I'm sorry. That's never happened with ours. I wonder if the temperature you cook with has something to do with it. Sorry I couldn't be more help. Good luck in finding the answer.
807603
I didn't and still love ours. Use it all the time. It is showing some signs of wear but less than other high quality non-stick pans.
595282
I must admitt, I've not had this experience, so I really cannot answer. But I think you've been given some good advice by Louis A., and Homer G. I have been under the impression, that like cast iron, the surface of this iron also needs to be 'seasoned'. I hope you'll post your end results to help anyone else who encounters the same issue? Best Wishes.
989679
The finish can effect the way things brown ... some materials and finishes cause baked goods to brown faster then others. (i.e. glass compared to metal compared to non stick) ...so this finish would be one that doesn't contribute to an acceleration in browning. It doesn't stop things from over browning if if you over cook or use too much heat.
255799
Don't know why it is brown, but yes it is normal. Just trust it. This has been my easiest summer yet taking care of my pool. This product is amazing.
364984
I've had mine for several months now, and it does discolor a little, but it doesn't lose its ability to be cleaned, or the quality of how well it cooks. It's still my favorite pan 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!
1747789
I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to... » Read More I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. « Show Less
1427472
I, too, wondered if this might happen. I baked one Angel Food cake since receiving the pan, the bottom and sides held sufficiently so that it cooled just fine. I am pleased with it, and cleanup was easy, too. I am planning to bake a chiffon cake for Thanksgiving.
2014097
I have only used this pan once but I was pleased with it and it did a nice job of browning the brownies that I made. Hope that helps. Betty
124549
I have experienced this happening, but I find it only a minor inconvenience considering the pan is the perfect size for the purpose it is used, heats evenly, maintains its shine, and is very easy to clean.