- During cooking, oil, fat, and food particles accumulate at the bottom of the pan due to stirring, flipping food, or movement of the pan.
- This movement can cause heated oil to drip or run down the sides of the pan, eventually accumulating at the bottom.
- Some oils may evaporate when exposed to high heat, condensing and leaving behind an oily residue on the cooler bottom of the pan.
- Despite cleaning, residues often persist on the pan’s bottom surface.
- Over time, with repeated heating, these residues undergo polymerization, forming a hardened, brown, sometimes sticky layer.
- This layer can be challenging to remove.
- Additionally, cooking oils, fats, and food particles can undergo carbonization when exposed to high heat.
- The burning of these substances creates carbon residues that adhere to the pan’s surface, leading to discoloration.
- This discoloration can contribute to the formation of the brown layer over time.
- Proper cleaning and maintenance are essential to prevent excessive residue buildup and maintain the pan’s performance.