The pan can only be overheated if it is allowed to boil dry. If this occurs, the stainless steel base and body will change colour dependant on the temperature that the steel achieves. Heat related colour changes fall into 2 general categories:
Strawing is when the body of the pan becomes light or dark yellow between 290° and 370°C. This can be removed using a quality stainless steel cleaner and will not affect the performance of the pan.
Blueing is when parts of the body of the pan become a brown or blue colour. This is caused when the temperature is between 390° and 600°C. It may be removable using a quality stainless steel cleaner. At these temperatures, there is a danger that the pan may be permanently damaged because the aluminium.
In either case, if the pan is undamaged by overheating, the performance of the pan is unaffected.
AFFECTS OF SALT
If water is brought to the boil with salt already added, small white patches or spots may appear in the base of the pan. This is perfectly normal and can be cleaned off with a quality stainless steel cleaner.
AFFECTS OF STARCH
When the pan is new, the inside of the pan may become an iridescent blue colour. This is common when cooking pasta or potatoes and a drop of vinegar will prevent it from happening. It can be removed using a quality stainless steel cleaner and will not affect the performance of the pan.
If washed in the dishwasher the aluminium rivets securing the handles and lid knobs will over time loose their shiny appearance. This is caused by the formation of aluminium oxide on the surface of the rivet. Aluminium Oxide is completely harmless; it protects the rivet from further corrosion and will not affect the strength of the pan at all.
Most stainless steel cookware is suitable for use on most heat sources including induction but it is always advisable to refer to the specific product copy online or contact one of our stores.