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is my pot damaged?

c
Cookincountry Feb 2, 2008 10:14 AM

I noticed that the inside bottom of my new Lagostina pot is rainbowy (I've used it for about three months) ... does that mean its damaged? .. what causes that? please help.

  1. b
    blondelle Feb 2, 2008 02:04 PM

    Your pot is fine. Most stainless will do that when heated a bit too high. Get a can of Barkeepers Friend and it will come right off, and be good as new!. It's great as a general cleaner for stainless when just dish soap isn't enough, and it's very inexpensive too. You might also try heating a bit of white vinegar in water in it, or just wiping it out with that.

    1. HaagenDazs Feb 3, 2008 07:05 PM

      Blondelle is correct, your pot is 110% OK. In fact, if I were you, I would do absolutely nothing to the pan and keep cooking with it. Those harmless 'rainbows' tend to come and go and I would even hesitate to say that you've cooked at too high a temperature. It's just the nature of SS. Save your Barkeeper's Friend and vinegar for something else.

      1 Reply
      1. re: HaagenDazs
        f
        fhonmymind Feb 5, 2008 10:57 AM

        yep. i got that rainbow effect on one of my pots and was too lazy to do anything about it. it went away on its own after a couple of uses.

      2. c
        CookforFun Feb 5, 2008 08:02 AM

        Yea unfortunately stainless, stains. What a contradiction in terms ;) I recently got a commercial grade frying pan, and the same thing happened to it. I got a rainbow looking mark on my pan bottom.

        1. m
          Miss Priss Feb 5, 2008 04:51 PM

          Happens all the time to my stainless steel pots and pans, regardless of quality. I associate it with cooking starchy foods, rather than with using high heat. But in any case, it doesn't bother me and I don't do anything about it. As blondelle says, Barkeeper's Friend will remove the rainbows. Otherwise, they'll probably go away the next time you use the pot for something mildly acidic, such as tomato sauce.

          1 Reply
          1. re: Miss Priss
            HaagenDazs Feb 5, 2008 06:12 PM

            "I associate it with cooking starchy foods."

            Exactly - I get it almost exclusively when I cook rice.

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