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There are a few precautions that you can take in order to keep from scorching the pots and pans that you use while cooking over open flames. You may cook with a low flame, use cookware of a good quality, clean the stovetop on a regular basis, and wipe the outside of the pans before you use them.

Performing routine maintenance on your stove is one of the most effective ways to avoid this issue.

In this post, we will discuss a few additional techniques that might assist you in avoiding the discoloration of cooking pans caused by direct contact with a flame.

What Causes Pans to Turn Black over Flame?

One of the most significant contributors to pans turning black over a flame is the practice of cooking over a high flame. Burning occurs in cookware when heat is not distributed evenly across the stovetop, which also contributes to the problem.

If the flame on your gas stove is blue around the edges but yellow in the middle, this indicates that the cooking pot is not being heated uniformly.

In order to solve this issue, you will have to change the proportion of air to flame that your stove uses.

Simply adjust the air intake valve so that you see only a blue flame when you are finished. This is a very simple process. This issue ought to be resolved to a significant degree if you make it a priority to prepare meals using a flame that is as low as is practicable and check that your range generates heat in an even manner.

How to Prevent Pans from Turning Black over Flame?

Cooking over a low heat will extend the total amount of time you spend preparing food, but it will significantly reduce the likelihood that your cookware may catch fire.

When flames are allowed to remain in contact with the base of a pan for an extended period of time, the color of the pan will darken. Pans made of cast iron are a suitable alternative to traditional cooking pans since they do not burn as readily.

Because cast iron pans have a natural black finish, you do not need to worry about the color of your cookware changing while it is heated. They do not need a great deal of cleaning, and it is simple to take care of any necessary maintenance.

The T-fal pre-seasoned cast iron skillet is one of the cast-iron pans that comes highly recommended by our team. Food is heated uniformly, and there is less risk of the food burning or becoming black when placed directly over the flame. Browning, searing, frying, and sautéing are all excellent uses for this versatile cooking method.

In addition to this, they are more long-lasting than other kinds of cooking pots and pans. However, the issue that has to be answered is how ordinary cooking pans can be kept from becoming black when placed on the stove.

The following is a list of helpful methods to prevent your pans from burning:

1. Using High-Quality Cookware

When you start shopping for pots and pans, inexpensive cookware may appear like a more plausible alternative than other options, but in the long term, it has several flaws that make it less desirable.

When you cook, you’ll see that the heat is distributed unevenly due to the low-quality material. Low-quality pans, which have an uneven distribution of heat, are the ones that become black the fastest when placed over a flame.

When using cookware of a higher quality, there is a decreased risk of burning the food. The purchase of aluminum and stainless steel pans of a good grade results in savings over a lengthy period of time.

This cookware is built to last because to the high-quality material that was utilized in its construction. Pots made of cast iron may also be used successfully for cooking if they have been properly seasoned before being used.

2. Stovetop Maintenance

When we cook, we often make a mess on the cooktop by splattering sauces, sweet and sticky foods, and other foods. When brought into contact with the open flame of the burner, these leftovers catch fire.

This, in the vast majority of cases, causes the bottoms of pots and pans to get scorched. Maintaining and keeping your cooktop clean on a consistent basis is the best way to prevent issues like these.

Cleaning the cooktop may be an inconvenience, but doing so will ensure that your pots do not get scorched when placed directly over a flame. Before you start cooking each day, you only need to clean off your burners and scrape off any food that has been burned.

If you keep your cooktop clean as you cook, the soot won’t be able to make your pots and pans black.

3. Greasing the Pan before Cooking

Before you begin cooking in your pans, it is best practice to first coat them with oil to prevent food from sticking. When heated, the oil that has seeped into the pores of the material creates a coating that is resistant to sticking.

After greasing the bottom of the pan with oil and heating it over a medium flame, the pan should be ready for use. When you start the cooking process by preheating the oil in the pan, the food won’t adhere to the pan and it won’t leave any marks.

4. Using a Flame Tamer on the Burner

Keeping your pots from catching fire on the stove may be made easier by installing a flame tamer on one of the burners.

A flame tamer is a metal plate that is placed over a burner in order to distribute heat more evenly at the base of cooking pans.

Cookware does not catch fire at the bottom because heat is distributed evenly throughout the pan.

5. Seasoning Cookware

Seasoning cookware helps you to provide your cookware with a non-stick surface. Seasoning your cookware refers to treating the surface of the cooking pan with heated fat to produce a corrosion-resistant coating.

Seasoning is mainly for materials that rust over time. Oxygen causes rusting of cast-iron and carbon steel cookware when heated.

Seasoning also prevents food from sticking to iron and carbon steel cooking pots.

Aluminum and stainless steel do not need protection from corrosion. However, seasoning them reduces the sticking of food to the surface.

The following is a guide for seasoning your pans:

First, a layer of solid fat or bacon grease should be spread across the base of the pan. Put the pan in the oven and heat it at 250 degrees Fahrenheit for twenty minutes. Take the pan out of the oven, wait for it to cool for a while, and then empty out any liquid grease that has accumulated in it.

Now, return the pan to the oven and continue preheating for an additional hour. Take the pan out of the oven and do the process once or twice more. Because of this, the fat will be able to seep into the pores of the material. Carbon is formed when fat is heated.

food from sticking to the surface of the cookware by filling the pores of the cookware.

You might also be interested in reading: Is It Possible to Season a Cast-Iron Pan with Olive Oil?

6. Deglazing the Cookware

Sometimes, even the most skilled chefs are powerless to stop their food from catching fire. In light of this, it is inevitable that you will, on occasion, manage to burn it, even if you take as many precautions as is humanly possible.

The blackening of the pans can be avoided by deglazing the cookware as soon as the cooking process is complete. The following is one method that you can use to deglaze your cooking pans:

After you’ve finished cooking, take the empty cooking pot off the stove and put it away. While the pot is still on the stove, add one cup of ice-cold water to the pot. Now, place the cooking pot on the stove and heat it over a heat setting of medium.

The burned-on residue of the food can be more easily removed with the assistance of the heated water. You can get rid of stubborn residue by using a spatula to scrape off the charred food from the bottom of the pan in a careful manner.

Wait until the cookware has cooled down completely after the deglazing process before washing it with dish soap.

Cleaning Burnt Pans

It is not feasible to keep the flame from leaving behind any black markings at all times. If you cook using cast-iron or black cookware, you may not run into any issues as a result of this. On the other hand, the black markings left by the flame may be difficult to remove from other types of cookware.

Scrubbing your pans with oven cleaning is the most typical method for removing black spots from your cookware.

The following is a list of other methods that may be used to clean your blackened and burned cooking pans caused by the flame:

The Boiling Method

You can use the boiling method to clean a cooking pot that has burnt food stuck to it if you want to.

Bring a large pot of soapy water to a boil on the stovetop. Put the items that have black marks in your cookware into the larger pot, and bring it to a boil for a few minutes. Put an end to the cooking and give it some time to cool down.

Now wash the pots and pans with dishwashing liquid and water.

Scour with Baking Soda

One of the most effective methods for removing the dark stains from the bottom of the cookware is to scrub it with baking soda. You cannot use it for pots and pans made of aluminum, but you can use it for any other kind of cookware.

Create a paste by combining equal parts baking soda and warm water in a bowl. Use this paste to scrub the bottom of the pan thoroughly. In addition to that, you could put a few drops of liquid soap in there.

It should be rinsed with water to produce a glossy finish. As baking soda does not cause the surface to deteriorate, it can also be used effectively for cleaning enamel and painted cookware.

Use Ketchup

The use of ketchup is yet another fantastic method for cleaning cookware. Applying ketchup to black marks with a washing sponge and a small amount of ketchup that has been squeezed out will help.

Scrubbing with more force than necessary is not required. You will need to scrub for some time in order to uncover the shiny surface that lies beneath the ketchup. Finish by washing with dish soap after rinsing with water.

You may need to carry out this process more than once if the stains are particularly tenacious.

Cleaning the Stove

Regular maintenance on the range keeps the cooking pans from charring when they are placed directly over the heat. When you have a filthy stove that has food residue on it, the pans will also be dirty.

When burned, greasy substances emit smoke, therefore avoid putting them on the burner. This may cause the bottom of your pans to get coated with soot. If you clean the stove on a daily basis, you may help prevent this issue.

Before you remove the grates, make sure that all of the burners are off and that the grill has cooled down. After that, clean the top of the stove and the burners with a cleaning sponge and some soapy water. There is also the option of using a glass cleaner in order to remove the deposits from the stove.


Dark spots will eventually manifest themselves at the base of any and all types of cookware as time passes. The majority of these spots are heat stains, which appear after cooking over an open flame. Not only do they give the impression of being dirty, but they also leave a mess on the surface on which you place the pot or pan.

The problem can be avoided with the help of a few straightforward solutions, which were just discussed. Using these tips will spare you the trouble of having to clean. They will also help your cooking pans retain their pristine condition for a significantly longer period of time.


Why is my gas burner making my pots black?

The black residue that was left behind on your pans is actually soot, which is produced when combustion occurs but not completely because there is not enough oxygen.

Why did my pan turn black?

According to Jennie Varney, brand manager for Molly Maid, “the mix of alkaline dishwashing detergent, high heat, and minerals in your water may initiate a reaction that darkens the metal.” “The reaction can make the metal seem tarnished.” Not to mention the fact that the power of the jets might knock your pan against other dishware, leaving it with nicks or scratches on its surface.

Why does my stainless steel pan turned black?

There is a possibility that your stainless steel pots may acquire a black carbon residue. This residue is common on the bottom of pots and develops as a result of placing the stainless steel pot directly on a burner. Stainless steel pots are not designed to be used directly on burners. It is important to remove the black residue as soon as it appears in order to prevent it from accumulating.

Why is my stove leaving black soot?

This discoloration or staining may be brought on by uneven heating, excessively high heat settings, or even just a filthy stove top. The following is a solution to these issues, which will also help you avoid leaving future black markings on your cookware. The correct height for the surface burner flame is 5/8 inches, and it should have a blue flame that is well defined.

How do I stop my pans from scorching?

Any food that is cooked on a hotspot without being turned, stirred, or tossed will eventually burn or stick to the pan if these actions are not taken. If you have a powerful stove and a recipe calls for medium-high heat, try reducing the heat to medium and constantly stirring the food to prevent it from becoming stuck in a particularly hot or cold spot.