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Dec 13, 2012 11:24 AM

Oily buildup on inside of Cuisinart MCP frying pan

I've been testing out an 8 inch Multi Clad Pro frying pan to see whether I want to buy more. After I fry, the bottom is a snap to clean, even if something got a little stuck BUT the inside side of the pan almost always collects a yellow coating, as though it were old oil, even if nothing stuck to the bottom. It takes HUGE scrubbing with Barkeeper's Friend (including a few rounds of scrubbing alternating it with a paste of water and BKF) to remove that yellow coating. What am I doing wrong - or is this usual?

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  1. <It takes HUGE scrubbing with Barkeeper's Friend (including a few rounds of scrubbing alternating it with a paste of water and BKF) to remove that yellow coating.>

    Next time when this happen, try baking soda solution instead (a paste of baking soda). Ammonia if you want something stronger.

    12 Replies
    1. re: Chemicalkinetics

      Thanks, I'll try it. But I'm wondering why this keeps happening? I'm using a low flame, sometimes very minimal sautéing/frying - and the inside side gets this nevertheless.

      1. re: iris

        I see. You are not asking how to remove it, but why it happens.

        Well, it is unusual since you cook at low to medium flame and you do not have much sauteing and frying. So what do you do with this frying pan since you do not saute/fry? In addition, it could be the oil. What cooking oil are you using? Are you using virgin olive oil? Maybe try a different cooking oil.

        1. re: Chemicalkinetics

          It's happened with canola oil, which I've used in other pans without that problem.

          1. re: iris

            Hmm, it is strange indeed.

            One last guess, are your other pans larger than this 8" MultiClad Pro? Are they 10" and 12"? I can imagine this happens to your 8" frying pan if the stove is larger than the pan's bottom. The flame touches the side of the pan, and so the side of the pan can be much hotter than the cooking surface (bottom).

            1. re: Chemicalkinetics

              That might end up being the problem. How do you deal with that if you're only doing a small saute e.g. 1 ingredient prep?

              1. re: iris

                <That might end up being the problem. How do you deal with that if you're only doing a small saute e.g. 1 ingredient prep?>

                Can you use a smaller stove for your smaller MultiClad Pro? Or are you already using the smallest stove?

                Do you notice if the flame was hitting the side of the pan as oppose to just the bottom? If the flame was indeed heating the side of the pan, this may be the cause. Try what unprofessional chef said, try a different oil. If a different oil gives you the same problem, then there may not be much you can do.

                In theory you can get a solid heat diffuser, and this will eliminate the flame hitting the side of the pan, but it does make cumbersome (slower response...etc). So I am not sure if it is worth it considering your current problem isn't really that bad.


            2. re: iris

              It's the canola oil. Get a small bottle of quality pure olive oil. Not extra virgin because it's burns too quickly.

              I don't cook with corn or vegetable oil so I'm not sure. Just stay away from canola when sauteing in SS.

              1. re: unprofessional_chef

                I don't have this problem with my other pans, that's what I was wondering if it might be something about the composition of this pan?

                1. re: iris

                  When you say other pans, I assume you mean other stainless steel pans. I'm sure the same thing is happening in those pans maybe due to the shape it's less noticeable.

                  If pure olive oil does the same thing then I don't have an explanation for your MCP.

                  1. re: unprofessional_chef

                    Yes SS pans but not MCP. It's not really missable - it's a yellow buildup from even one use, that adheres to the inside side of the pan and won't come off. You can feel it with a finger as textured, until it's removed with 20 mins of scrubbing.

                    1. re: iris

                      I've had this happen on my 8" All Clad fry pan with olive oil to the point where I've used Easy Off spray to get it off. I think the problem is the flame on my gas stove spreads too wide on the 8" and burns the sides easily. Turn down the heat lower and you might try grapeseed oil. It seems to have a higher burn point. Do love that little 8", it makes the best 2 egg omelet ever but always use it on lower heat.

                      1. re: Cam14

                        I guess I'm not the only one that makes eggs in stainless.

      2. As an R&D chemist I can pretty safely say that you are likely experiencing the completely natural reaction of thermal polymerization of cooking oil. Not sure why it's not happening on your other pans, but I suspect it's actually the slightly different composition of the stainless, as some metals such as trace amounts of cobalt and zirconium act as catalysts for polymerization. Although polymerization of oils occurs at 150 C (300 F), the really hard films only occur at around 200 C ( ~390 F) and above. I'd be interested to see if this happens to your pan with peanut oil? Peanut oil is relatively difficult to polymerize and I'm guessing wouldn't happen in your pan. Does by chance your vegetable oil contain any soybean oil? This could be the culprit as it cross-links and polymerizes relatively easily. Hope this helps.

        1. Hmm, I have the 6 qt MCP saute pan, and pan sear chops, chicken, etc. and never have a problem with clean-up. I heat the pan to medium/medium-high and use vegetable oil. No residue on mine, so I wish I could help - considering I have a pan of the same brand. I think other posters are correct in the polymerization of the pan, but for that to happen, wouldn't the pan need to be at a high heat for a while? As if seasoning carbon steel or cast iron?

          2 Replies
          1. re: breadchick

            I was thinking just that. I think either the oil is somewhat special here (easy to polymerized) or that the stove is larger than the stove and the flame was directly hitting the side which the side of the pan will get much hotter than the cooking surface (so the cooking was indeed done at medium heat, but the side was already at high heat).

            1. re: Chemicalkinetics

              This has been happening with Kirkland (Costco) Canola oil - only listed ingredient - Canola oil.