Tumeric stained pans

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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: