Question on All Clad (SS) Discoloration
I recently purchased a SS All Clad 1.5 Qt saucepan. I washed it after purchase, and for my first use, I reheated soup (from fridge to simmer). It was a lentil/veggie soup with some lemon. I used low-medium heat. After the first use my saucepan is completely discolored - all splotchy blue!
This is not my first All Clad or SS pan, and my other pans do not look like this. I've useD my AC SS skillet over much higher heat and it is not discolored. Why did this happen? I REALLY don't think I overheated the pan..... could it have been related to to the soup? Could the pan actually be defective?
"After the first use my saucepan is completely discolored - all splotchy blue!"
You mean rainbow blue?
Bar Keeper's Friend if you can get hold of it. It is very useful for any stainless steel cookware. Almost all stainless steel cookware will get discolored like this.
If you cannot get hold of Bar Keeper's Friend for now, then pour some distilled white vinegar and heat it up.
"I did use a little soft scrub and that do nothing."
A little soft srub with Bar Keeper's Friend or just a little soft scrub with water? You won't able to remove a soft scrub with water or with soft/detergent You actually need something acidic to remove it, so soap/detergent (basic) will be less effective.
Bar Keeper's Friend should work. I suspect it is an oxidized mark. These oxidized marks usually occur at high temperature, but other elements can enhance the effect. If the pan surface have oil, then it will take a much higher temperature to cause these marks. If the pan surface is dry and exposure to air, then it will occur at a lower (but still high) temperature. I think salt can enhance the effect too, not sure. I think sometime it is difficult to pin-point the exact cause.