I've only recently started cooking more and more Indian style dishes. After last week's attempt which was very turmeric-heavy, I made quesedillas the next night. My tortillas turned yellow while cooking. I yelled at DH for not washing the pan well enough. So I washed it myself. The next night I pan fried some tofu... and my tofu turned yellow. Oops. Do I need to designate one pot as "turmeric only"? My favorite wooden spoon is also now yellow.