On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! Why? What went wrong?

I was careful not to scratch or corrode the coating! I used sponges to clean. I used plastic heat resistant Turners.

pan with damage in the center

pan with damage in the center

  • 1
    Welcome to SA! I moved the photos into the post for you.
    – FuzzyChef
    Apr 16, 2021 at 5:24
  • What's your habit for getting the pan up to temperature? If you see bob1's answer below, and the comments underneath, we think it might be getting too hot, so knowing how you heat it up would be helpful
    – Chris H
    Apr 16, 2021 at 13:02

1 Answer 1


This is not corrosion, this is damage to the non-stick surface.

Overheating the pan can damage non-stick coatings. As these marks are in the centre of the pan I suspect that there are two possibilities:

  1. The pan was heated too hot and damaged the coating
  2. The "corrosion" is actually damage to a layer of polymerized oils/fats analogous to seasoning on a cast-iron pan.
  • 2
    From the photos, I'd think it's 1, not 2.
    – FuzzyChef
    Apr 16, 2021 at 5:22
  • @koss 1 - yes, you can overheat, especially with non-stick pans. Plain metal can warp with overheating. 2. not generally, it might be possible to smooth it off with a light scour, but it will still be less non-stick. 3. It can be still used, but the more it is used, the more that surface will continue to degrade. I can't make any assertions on safety, but teflon (assuming its teflon) is quite inert, though I'm not sure that anyone has looked at the safety of ingesting these sorts of coatings.
    – bob1
    Apr 16, 2021 at 9:20
  • @bob1 There's a paper on giving PTFE (teflon) as a food supplement to fill the stomach with something inert/calorie-free. It doesn't sound like a good idea to me - microplastic pollution anyone?
    – Chris H
    Apr 16, 2021 at 12:57
  • @koss it's easier on gas, with fairly thin-based pans, heated empty, as the heat source tends to be in points. Minimum heat should be fine for a few minutes, but preheating a non-stick pan hot before adding oil can do this. I tend to turn on a minimum flame, then get the oil, add it, and turn up the heat. That's habit from my enamelled pans that take ages to warm up and should be heated gently.
    – Chris H
    Apr 16, 2021 at 12:59
  • PTFE is harmless for ingesting, this has come up in other questions. However, the binder used to attach the PTFE onto the aluminum pan might not be.
    – FuzzyChef
    Apr 16, 2021 at 23:27

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