inductionmilknon-stickstainless-steeltemperature
We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all settings on our induction cooker remaining the same. Previously we utilized a stainless steel pan and encountered no problems.
What is the cause for whole milk browning and needing to be skimmed?
This happens to mine, and they are most definitely stainless, not aluminum. Our stainless sink gets the same way. I assume it's from all the minerals in our water. I have found that mixing up some Oxyclean and water and a couple of minutes' soak and a scrub with a plastic scrubber will get rid of it (both from the pan and from the sink). It comes right back, though.
I haven't found that it has any negative impact on the usability of the pans, and doesn't shorten the life significantly if the 14+ year old chef's pan I use almost daily is any indication.
I did a little more research, and it's definitely mineral haze. Recommended treatments are Barkeeper's Friend (mild oxalic acid) soak/scrub, or boiling some vinegar, either one followed by a thorough rinse. In theory, if the haze is left alone it could develop into buildup, which would begin to degrade performance, but in practice it's not an urgent worry.
So if it bugs you, clean it off with mild acid or oxygen bleach. But expect it to come right back. If you only removed it once a year, you'd be a couple of years ahead of my cleaning schedule, and I haven't seen any harm from it.
I tried seasoning an aluminium kawali and was pretty successful doing this. I cleaned it very well and then layered it with a bit of oil (use peanut or canola) and then baked it outside on the bbq (or oven) for 30mins each time and then reapplying oil when it’s cooled down to touch. Important and ensure your kawali is upside down when baking and remove any handles. I repeated these steps 5 times ( see pics attached for result). Before using the wok properly, I sacrificed onions and ginger and burnt it for seasoning and then did the same thing with chicken pieces. To clean I used warm water, wipe it paper towel and dry it on stove top to fully dry the kawali. I then, apply some oil on it before storing on paper bag until next use.
Best Answer
With all other settings being the same, following can possibly cause the milk stick to the bottom:
Pan is not suitable for induction hob
According to Good Housekeeping Institute, the only suitable pans are ones made with a magnetic material in the base, such as cast iron or stainless steel. Pure aluminium or copper pans will not work on an induction hob unless the base is bonded with a magnetic metal.
Non-stick coating is too thin
Non-stick coatings are applied to various types of cookware, from aluminium and steel to cast iron and stainless steel. If the coating is too thin, it can cause heat distribution problems causing food to stick and burn.
Bottom of the pan is thin
Thin bottomed pans are also prone to food burning and sticking to the bottom. As you're providing the same amount of heat, it will transfer to the food quickly and cause it to burn at the bottom. As a general rule, heavy-bottom pans are best.