Weird residue left on pan
When I cook this particular sauce in this particular pan it leaves this weird red (slightly purplish) reside that doesn’t wash off with soap but does come out in oil. The ingredients in the sauce are “tomatoes, tomato purée, less than 2% of: salt, basil oregano, parsley, onion powder, garlic powder, citric acid, natural flavors. (Brand is giant foods which is a regional supermarket chain). The pan is a nonstick.
Does anyone know what this residue might be?
Also no idea what the tags should be.
Best Answer
I know this will sound disappointing, but I don't that you will ever find a non-trivial answer to the question.
First, what sticks is the sauce. Once it is made into a sauce, it is physically a single entity, no longer separable into tomato, basil, etc. Of course, it is not all of the sauce that sticks, for example the water is no longer there, and as somebody else mentioned, the red pigments like the lycopene are there - but it is practically impossible to sit down with a list and check off, "hemicellulose is present, sucrose is present but much smaller percentages than in the original, the eugenol is completely missing", but if somebody could, and would, do it, there would be no more precise a name for that wild mixture than "sauce residue".
The second part of your answer is the why. The problem is, surface physics is complicated, and the physics of something as wildly complex as sauce much more so. An expert materials scientist with access to enough samples of the pan, the sauce, a well-equipped lab and enough time could probably find out, and have some answer like, "the starch particles in this sauce are not as round as in others" or "this sauce uses powdered tomatoes grow d to the exact size to get stuck to this particular coating after they've been hydrated in sauce, then heated". Or sounding else of that kind. But without the experimentation, it is impossible to find out.
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Quick Answer about "Weird residue left on pan"
In nearly all cases, the white residue is from calcium and magnesium-containing minerals that are found in tap water. The minerals build up on pans when water boils, evaporates, and leaves them behind. If the mineral deposits have "baked on," a normal dishwasher cycle typically won't be enough to remove them.How do you get residue off pans?
If it is a small pan or pot and if the oil is sticking to the bottom of the pan, the best thing to do is to fill the pan slightly with white vinegar which will cover the area where there is the oil residue. Leave the pan with white vinegar for at least half an hour or a couple of hours.Why is there white stuff on my pan?
Problem: Chalky White Spots Solution: The unsightly spots on a gleaming pan are typically caused by a buildup of the calcium found in water. Remove them by boiling a solution of 1 part vinegar to 3 parts water. Let it cool completely, then wash and dry the pan as usual.What is the black residue on stainless steel?
The black residue is a very small amount of chromium rust which when it forms a thin coating on stainless steel gives it the brilliant shine. The same effect can be seen much more clearly when cleaning a stainless steel sink using the various cleaners made for the purpose.How do you get sticky residue off of a nonstick pan?
Bring one part vinegar and two parts water to a simmer, and then cool and wash with soap. This should take care of all the sticky residue that has built up on the pan over time. Test Kitchen tip: Don't use cooking sprays on your nonstick pan.Chalky Residue On Your Stainless Steel Cookware?
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