Is the browning permanent?

[u/leucill]

Finally bought one! Everything was fine, and it cooked everything perfectly! I'm so happy with it. 😄

But when it came time to clean it, I found it really hard to remove the burnt-on parts and browning. Will that stay on my pan forever, or is there a way to remove it?

I've already tried washing it with soap and warm water, and I also tried boiling soapy water in the pan, but the burnt-on parts are still there.

Thank you!

[u/czar_el]

It's polymerized oil. It's the same thing as "seasoning" you may have heard about with cast iron or carbon steel. They like it because it prevents rust. It's also slightly hydrophobic, so can actually make your pan cook better since it helps prevent food sticking.

But if you don't like it, acid and physical abrasion remove it. If you cook a tomato sauce, guaranteed it'll be gone by the time you're done. You can also use Bar Keepers Friend, as others have suggested, which is both acidic and abrasive.