I used to have a bunch of enamel-coated copper pans from Germany that would discolor most horribly if heated without anything in them -- however, they were a pain to take care of, so I got rid of them. Now I mainly use a wok and cast iron skillet for cooking, and those things are champs at high temperatures.
It's probably also bad to heat glass pans with nothing in them, as I expect they'd be damaged by uneven heating.
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Date: 2008-10-14 04:14 pm (UTC)It's probably also bad to heat glass pans with nothing in them, as I expect they'd be damaged by uneven heating.