Brown or black spots are normally a layer of carbonization which causes food to stick to the pan during cooking. Carbonization occurs because of a combination of overheating and not enough oil/fat or the wrong type of oil/fat (please look at this link (link to article oils & fats) to see which oil is most suitable for cooking).
These types of persistent stains can be removed with a thorough cleaning:
1- Fill the pan halfway up with water and a little bit of washing-up liquid. 2- Bring it to the boil. The cooking process should remove the charred residue. 3- The rest of the pan can be cleaned with water and washing-up liquid.
If these steps do not achieve optimal results, we recommend using a melamine sponge. These sponges are widely available at low prices. Use the sponge with some water and it should remove the carbonization, restoring the non-stick layer to its original state.
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