De Buyer Crepe Pan has purple spots
Thanks to everyone for steering me towards the mineral steel pans. I have two of the De Buyer fry pans and so far they have fared well. I just got a crepe pan for eggs - http://www.amazon.com/dp/B00462QP34/r.... It is about one mm thinner than the fry pans.
After the first use today, I washed with hot water and used salt to remove the smell of eggs (heated on high with salt for about 2 minutes) as per the De Buyer instructions (see below) for "purifying the pan". However the pan is now discolored with purple spots all along the sides. Is this normal with these pans ? Or did I not do the salt treatment correctly ? Will it affect the cooking in any way ? Or is there anything I can do that can help restore it.
Thank you, appreciate your responses.
Quoting from the instruction booklet " Purify the pan from time to time : heat up cooking salt over a fast heat during 1 min 30 and wipe with a kitchen paper. The salt helps to suppress the residues and the odours from previous cookings."
That is just the heat "color". I've seen it on stainless steel pans too. It has no effect I can identify other then the pretty color. Once the crepe pan is seasoned, you won't see the heat marks any longer.
<used salt to remove the smell of eggs >
Never heard of using salt to remove smell of eggs. Interesting.
That said, I am aware of the salt seasoning method. II do know the Chinese wok version of salt seasoning method, and based on your description, they do sound alike.
<Is this normal with these pans ? Or did I not do the salt treatment correctly ? Will it affect the cooking in any way ? Or is there anything I can do that can help restore it.
Thank you, appreciate your responses.>
I can give you a long answer, but the short answer is that you are doing everything correct. The purple color is very normal for overheating a pan -- especially with salt. You are fine. Don't worry.
P.S.: How come your pan is still shiny silver? Didn't you season it?
Thanks Chem, so its not so bad. I was hoping I didn't ruin it. The salt seasoning - I just did based on what the De Buyer booklet said, for suppressing odors.
As for the seasoning, I just washed the pan in very hot water, then dried and added a little oil, heated it and then wiped with a paper towel. Not sure if that's all that is required for a pan out of the box or if it needs to be done more. The eggs did stick some when I cooked them, but I thought that's because its new.
Now that you mention, I do notice that the finish on the crepe pan is different from that on the frying pans. Its darker and smoother and the material is thinner. The manual describes it as "Carbon steel frying pan".
On the other hand, the manual that came with my other 2 frypans ( http://www.amazon.com/dp/B00462QP0W/r...), call it "Iron frypan".
I scored two De Buyer Mineral pans from a "Tuesday Morning" (Thanks Mom for pointing that out!). When I got home (her house), she was SHOCKED when I wiped both of them down and left them on the highest heat she had until they smoked a little and turned black. Normally I use the slow gradual process but, I took the plunge and tried to replicate the "WOK seasoning method" you see on Youtube. It worked but, she was concerned I was going to ruin my brand new pans..... :-)