Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight.
This morning, I took a look at the bread, and it's coated in metallic-like shiny gray residue.
What's going on here?
- Are the pans defective and shouldn't have done that, so we should return them for new ones?
- Am I an idiot for putting somewhat acidic (sourdough, after all) food into a non-stick (steel-base) baking pan?
- Something else?