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May 3, 2014 06:41 AM

Rusted Pampered Chef Sheet Pan - Help!

Mom gave me a heavy sheet pan that was once shiny, but became dull when my SIL put it in the DW. At least, we're pretty sure that's what happened. The pan went form shiny silver to dull medium gray. We *thought* the pan was aluminum.

Not liking the dull finish, I thought I'd see if BKF could help. And it did, removing the dull gray coating, leaving a much cleaner looking pan. Until it rusted. WTF?

So I check the Pampered Chef website. BTW - I had no idea it was PC until I got rid of the gray. Anyway, PC website says their pans "combine the durability and strength of steel with the superior heat conduction of aluminum". Also says they're dishwasher safe, so what's with the rust?
Are they CS-Al-CS clad?

Help me fix this wonderful heavy pan!!

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  1. <Anyway, PC website says their pans "combine the durability and strength of steel with the superior heat conduction of aluminum">

    If correct, then it is an aluminimized steel pan.

    <Are they CS-Al-CS clad?>

    Aluminized steel baking pans are the opposite of cookware construction. The aluminum should be outside. Thus, Aluminum-Steel-Alumium. They are also not "cladded", rather "coated". The aluminum layer is very thin in an aluminunized steel pan. It is possible that you have removed down to the steel level due to the dishwashing cycle and the BKF scrubbing.

    A example of an aluminized steel pan:

    "Made in the USA from heavy-gauge aluminum-coated steel"

    1 Reply
    1. re: Chemicalkinetics

      Thanks, Chem.

      That does sound like what happened.

    2. I would call your PC "rep" or the company directly. Chances are they'll just send you a new one.

      7 Replies
        1. re: DuffyH

          I thought that's why they are so overpriced, because they will replace no questions asked!

        2. re: foodieX2

          we tossed the set (due to rust also) that I'd bought at Sally Annie's for our son who was down to mismatched pots and pans. $110 for a huge complete set included was even a roaster. but as time went on as did much/often cooking for his family (since) I bought I tossed and replaced with cookware set from Kohl's. didn't know they'd have a guarantee plus with no original receipt from the company thought my chances would be nil.

          1. re: iL Divo

            Being in retail my entire life I hold to saying "it doesn't hurt to ask" especially if you ask nicely and to the right person. Most corporate retailers, even those with "final sale" return policies, will do what they can to appease an upset customer. It's all in the approach.

            I have also found that that businesses that rely on multi tiered sales like PC, Mary Kay, Silpada, Tupperware, etc rely heavily on "word of mouth" so the reps will often be more flexible with returns so as not lose a customer. Having a disgruntled customer when you count on your own community/social circle for sales is just bad business.

            1. re: foodieX2

              I agree that it's often all in the tone. Even when I'm not feeling particularly happy thrilled to be dealing with a return, I figure my best bet is to grit my teeth, be nice and remember that the person I'm dealing with didn't make or package my damaged item. I also feel more sympathy for them when I realize that they might have to deal with a hundred me's a day.

              In this particular case, it likely won't hurt that my cousin is a PC rep.

              1. re: foodieX2

                appreciate your post foodiex2 but will add some things just aren't worth the time or effort.
                I've been in retail all my life as well. add to all other careers and I am well aware of how it works.

                not sure you understand my post but others who are familiar regarding what it states may understand my situation.

                I've returned my fair share of items. this got it's use and it wasn't worth the bother, no matter what the guarantee. it's a pick your battle thing.

                1. re: iL Divo

                  Agree. A new-ish Vollrath sauté pan is showing some disk delamination. It is beginning to separate from the bottom of the pan body. Bought it from FSW. They've already replaced for me a lid that arrived slightly dented but still quite functional (even gave me a different size) and a pan that also arrived with a dent (cosmetic). Combined, they're more than the cost of the the sauté, which I seldom use as it is really larger (6 qts) than I need.

                  Rather than go back with a 3rd problem (out of 3 orders) looking for a replacement for a pan I don't use, I'm going to donate it. Someone else can use it for a while. FSW has been wonderful so far. I'm happy to let this one go.

          2. I thought most Pampered Chef stuff was decent quality, especially their full clad pans. I guess I'm wrong. This is one reason I don't put any aluminum or steel or non-stick baking sheets in the dishwasher. It just destroys the stuff, in my experience -- If not immediately, it will over time.

            8 Replies
            1. re: Muddirtt

              This pan is excellent quality, very heavy and doesn't warp. But it is definitely not made for today's aggressive dishwasher detergents. SIL doesn't know much from different cookware materials and routinely tosses everything into the DW, sadly. But in her defense, this pan is listed as DW safe.

              I didn't even know it was a PC pan because when I got it there was no visible logo. It had been obscured due to the aluminum oxide layer from the DW.

              1. re: DuffyH

                I have a girlfriend I've known all my life. she doesn't 'enjoy' eating but eats because it is necessary to keep her alive-a must, nothing more.
                every time we've gotten together over the years when she doing the kitchen clean up everything gets tossed into the dishwasher with her ever present caveat:
                "if it doesn't go in the dishwasher, it doesn't belong in my kitchen"
                she owns nothing that can't go in or fit in the dishwasher.

                I still get stumped at anyone not loving to eat.
                truly think it's my favorite thing to do.

                1. re: iL Divo

                  There's a fabulous artisanal chocolate place here, and a group of us from work were walking by after lunch on our way to our cars. I ducked in the open door for a free sample, and asked who else wanted one. Only one person--the one who is into all things free--took me up on it. I apologized to the store employee for bringing people who didn't know how to enjoy life! It is pretty strange, isn't it? (And I wouldn't let anyone who didn't take a sample try the chocolate I bought and paid for!)

                  As far as the pan, I wouldn't expect just anything to stand up to BKF. Also think you should try your luck with PC--why not?

                  1. re: foiegras

                    <As far as the pan, I wouldn't expect just anything to stand up to BKF. Also think you should try your luck with PC--why not?>

                    I may not have mentioned it above, but I only tried the BKF because I thought the pan was 100% aluminum. I guessed Mom got it from a kitchen supply store, because it had no markings at all.

                    So I thought, hey, BKF has been known to remove the passivation layer and get down to bare metal, which was the goal. Little did I know it was a Al-carbon steel-Al sandwich, with a really, really thin Al layer. When the gray passivation layer was gone, I was looking at bare steel.

                    Anyway, I've got a cousin who's a PC rep, and likely the one who sold the pan. I'm just waiting for Mom to get back to me with her email. I've no doubt I'll be able to get a replacement. And since my SIL lives in Hawaii, I'm not so worried about it going back into the DW. :-)

                    1. re: DuffyH

                      If you can get it down to bare carbon steel, it should make for a nice seasoning layer or 3. I did that to one of my cheapo Coleman steel griddles with a nonstick coating -- Took a wire brush on a drill and went to town. Then some fine sandpaper and a vinegar wash with steel wool and Crisco shortening seasoning just like my cast iron stuff. Works great now -- even better than the original "nonstick" coating. It stays in with the camping garb until I get some cast iron for to keep in the camping stuff.

                      1. re: Muddirtt

                        Thanks for the recommendation. I think it might be a total pain to take down to bare steel, because of it's rolled edges. I'd have to use some kind of bath to get all the Al off, I'm afraid.

                        I want to use it in my Breville oven. It's only half size for the oven, but it's so much heavier than my "full size" baking pan that it's worth using. For versatility, I think I'll be better off with the Aluminum finish.

                  2. re: iL Divo

                    Careful -- It's more the heat dry cycle and its extreme heat that ruins stuff, along with today's harsh dishwasher detergents. My cast iron and wooden utensils stay out of the dishwasher, along with some other things like my gitlfriend's nonstick stuff. About every week or so, I microwave the wooden utensils for a couple minutes, or put them in boiling water, to disinfect.

                    1. re: iL Divo

                      <I still get stumped at anyone not loving to eat.
                      truly think it's my favorite thing to do.>

                      Oh, yeah. I'll give that a big +1.