Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?
On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! Why? What went wrong?
I was careful not to scratch or corrode the coating! I used sponges to clean. I used plastic heat resistant Turners. I never stacked anything inside this pan.
I used this JUST on Electric Cook Top in my house. I never knew overheating can damage non-stick surface! Someone asked how do I heat it? I usually oil the surface with Sunflower or Safflower Oil — because they have high smoke points! I usually just use medium or medium high heat. SOMETIMES I crank up the cooktop to max heat — if the pan holds many ingredients and the food is cooking too slowly — or if I want to stir fry rice, noodles, vegetables, seafood like Asians.
At max or high heat, I NEVER leave the pan empty or dry on high heat!!! On low to medium heat, the pan can be empty or dry when I am offloading ingredients and onloading new ingredients. Like if I finish stir frying ginger and rice at high heat, I turn down cooktop to low heat. Then I pour out vegetables. Now pan is empty. Then I pour in my raw vegetables and crank back up to high heat.
1 answer
It's really hard to tell why a particular non-stick pan lost its finish. One common reason is that it was heated too hot; this causes the nonstick coating to degrade. If you stacked other pans inside it, they may have scraped some of the finish and the abrasions wore down the surface.
Without knowing the details of how you treated the pan, it's difficult to know for sure what caused this particular issue.
Re your edit: Nonstick pans should never be used in high heat. There are some that are specially made for that, but for most it will likely destroy the finish over time.
Here's a link that goes into a few more details about what might be factors.
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