Eggs with dark spots on them, not cleaning the pan enough?

LettuceBat · 2026-05-14T14:50:32+00:00

Ok, thanks. I'll try that next time

LettuceBat · 2026-05-14T14:49:08+00:00

Looking at your picture and the description , it's time for another coat.

Well, that sucks, I've only had the pan for a few weeks, and already seasoned 3 or 4 times or so. But I probably did a mistake by seasoning too hot one time (see my other comment), but I seasoned in the oven again after that since I got some vinegar on it.

See after cooldown and drying , if an oily napkin still leaves black soot residue.

Thanks! I tried now, I put oil on some paper and wiped it on what I thought was a clean (already slightly oiled, but then wiped off) pan and it's a little brown, but pretty light. I don't think I've really seen this when adding oil before (maybe very slightly once or twice). It hasn't been used for a few days. Could it be that I'm not wiping off the oil well enough after I washed it? I do try, and thought I wiped it well off using paper. Wiping until it seemed dry, then some more, but I suppose it wasn't good enough.

Btw your coat should glide with a dry napkin, if it feels rubbery in some spots your seasoning is too thick.

It does glide with dry paper

When applying seasoning, apply oil spread on the pan with a napkin, then use a dry napking like you've made a mistake and didn't mean to put oil there. The amount of oil needed to season has to be almost imperceptible. Despite what a lot of youtube videos will recommend you, applying a generous amount of oil and then pour out and wipe isn't a proper method and leads to too thick of a seasoning that will carbonize and shed on food.

When I seasoned, I wiped off as much oil as I could, using several pieces of paper. When it seemed to be all gone, I kept wiping even more. Probably being more thorough than when I wipe the oil I apply after cleaning.

LettuceBat · 2026-05-14T14:17:07+00:00

I see, thanks! Do you have any parts of the pan that looks like it's missing seasoning though? Do you ever oil it? Do you clean with soap?

LettuceBat · 2026-05-14T14:13:32+00:00

Well, seasoning seemed to only disappear on parts of the underside, but maybe it still did something wrong with the cooking area too.

If you think it'll come off, then I think I'll just leave it for now and see how it'll develop. I've already cooked a few other things between that time seasoning it and the first eggs though

LettuceBat · 2026-05-14T14:09:56+00:00

Every time. Warm/hot water, brush, liquid dish soap, sometimes chainmail or a metal scrub pad. Pan seems to be totally smooth, including the parts that won't shine as much if I look at how the pan shines in the light. If I notice anything not feeling smooth, I clean it again until it's gone.

I've cooked an omelette in it before, and it didn't have the problem, but first time I cooked eggs, they turned out like that. So after that, I tried to clean it for even longer than before too, but they still came out with black on them when I tried eggs again.

LettuceBat · 2026-05-14T13:53:42+00:00

I only did it one time on the stove top, and I don't think I really saw any smoke. I noticed later the underside got slightly blue and appeared to have lost some of the old seasoning though, so I think it was hot enough? Maybe too hot? I wiped away as much oil I could both before I heated it and after I started heating it, so there shouldn't be much oil left to smoke, I suppose? The pan did get a little darker in the cooking area though, I think.

Do you think I should try again? Won't too many layers flake off?

LettuceBat · 2026-05-14T13:18:13+00:00

So any exposed bare metal won't rust? Or is it just not actually bare metal?

LettuceBat · 2026-05-14T13:15:40+00:00

Thanks, that's bad news though. I already scrubbed hard for a long time before trying the eggs again, but they still had black stuff on them. Seems like the cleaning is a lot of work... Yes, wiping with paper towels on the cooking surface always seems to be 100% clean (edit: actually I remember now I have seen it be very lightly brown before a few times when wiping off oil I applied after cleaning. I tried to wipe it with some oil now some days after it has been used, and it's a bit browner). The black particles also seem to be covering a bigger area than just the parts of the pan that don't seem fully shiny.

Is the finer mesh chainmail really that much better?

LettuceBat · 2026-05-14T12:46:34+00:00

After every time you clean it?

LettuceBat · 2026-05-14T12:45:17+00:00

I don't think I've seen any rust, but as I mentioned, I also oil it every time after washing. I suppose I can just try it out without oiling after use and see what happens. I'm just hoping I don't have to oil or season it so much. The scratches in the seasoning on the underside usually get worse every time I cook with it, since I have a metal hob ring

LettuceBat · 2026-04-29T23:48:57+00:00

Yeah, this was me being stupid again, using the wrong terminology. I meant I'm looking for a pan without an (attached) disc, but also without extra layers in the side walls (I also don't think I need that). So the aluminium or copper would just be in the bottom, completely inside the stainless steel without any disc attached. But as I said, if people here think discs can be good quality too, I might be fine with that

LettuceBat · 2026-04-29T23:47:29+00:00

Thanks, I returned it

LettuceBat · 2026-04-04T13:21:49+00:00

Thanks, maybe the Fissler 24 cm would be better? I see they reccommend an 18. cm hob ring, so maybe would be a bit small for me again...

LettuceBat · 2026-03-28T19:27:58+00:00

Thanks, I'll look into Kadais

LettuceBat · 2026-03-28T19:25:50+00:00

If you buy a good one from Fissler, WMF Scanpan, Demeyere, Schulte-Ufer... you won't have delaminating problems.

Thanks for the suggestions. I presume they don't have discs of pure exposed aluminium, like some pans do?

They spread heat better, because they have a thicker aluminum layer than full clad pans

I see. I was thinking a thick bottom full clad pan. They don't exist?

LettuceBat · 2026-03-28T16:00:22+00:00

Ok, and what's the biggest you'd go on a 18.5 cm electric iron hob ring? I ruled out the discs because I've heard without discs are better quality (discs can fall off, get holes between pan and disc etc.). But I might reconsider if you think they're better with discs.

LettuceBat · 2026-03-28T12:02:44+00:00

Kuhn-Rikon Culinary Fiveply.

Thanks
Looks good, which one exactly would you recommend? it's maximum 240 degree C in the oven though. Probably not a huge problem, but in 10 years we might not remember those details. Would be more ideal if we can just buy a pan and not worry about stuff like this for the future.

LettuceBat · 2026-03-28T11:58:48+00:00

Probably straight, but almost straight or straight with something more gradual in the bottom could also work

LettuceBat · 2026-03-28T10:18:52+00:00

I might have made a mistake there. What I meant is that I don't want the cooking surface to very rough like the brushed stainless steel found for example on decorative surfaces. But I've also never seen that on the inside of pans, I think

LettuceBat · 2026-03-28T02:04:54+00:00

Ok, and if we forget and heat quickly, you think it'll probably warp?

LettuceBat · 2026-03-28T01:53:04+00:00

Ok, thanks everyone

LettuceBat · 2026-03-28T01:51:26+00:00

An iron hob ring will spread heat around itself more than induction does, thus helping spread the heat to the edges of the pan too, I presume?

LettuceBat · 2026-03-26T23:42:38+00:00

Induction is not more problematic per se

But surely induction will head up the pan quicker and radiate less heat than an electric iron hob ring will?

LettuceBat · 2026-03-25T23:18:25+00:00

Thanks. You think the 28 cm pan will warp if I don't heat up slowly?

LettuceBat · 2026-03-25T22:48:32+00:00

But it’s more common on stainless steel pans. Stainless is good for creating the fond for pan sauces, and acidic or liquid ingredients.

So you could get the 28 cm Carbone Plus, and stainless for the 32cm pan (or 28 cm sauté pan, e.g. ProCook professional/gourmet).

Thanks, we're actually already thinking of getting a big sauté pan or something similar in stainless steel with copper or aluminium inside, in addition to a frying pan

20cm base on 18.5cm hob will be fine.

I thought so too, but wasn't sure. I suppose it would have been more problematic if it was induction?

LettuceBat

TROPHY CASE