I was asked the other day why a stainless steel pan, for which the customer paid a lot of money, acquired a blue hue after cooking pasta.
Well I am afraid it’s the usual suspect – heat. Quite often a pan will get a blue tinge from heat. Some say overheating but I have found it happening on a gas hob which is not the hottest and occasionally even in the dishwasher. Sometimes a gold colour will also appear up the sides of the pan.
The discolouration comes and goes and in no way compromises the integrity of the pan so you can either live with it or use a stainless cleaner such as the Fissler Proline Cleaner. This will also deal with the dreaded salt marking (white spots) caused by putting salt into the pan which then gets trapped by the food against the pan’s bottom. To avoid this only add salt to the boiling water after the food has been put in the pan
Incidentally “salts” can also come from the water itself so even if you don’t use salt in cooking you can still get salt spotting.
Michael
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