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Correct, the nonstick effect is gone in the center. I'm pretty positive it's just 'carbonised' ex-food. But normal washing/scrubbing doesn't work. As anyone (?) I just .. brush pans until anything visible is gone, but this insidious layer very slowly builds up. And it makes sense I guess, this...

Thanks Andy, certainly not going to use anything stronger (more metally) than a safe scrubber sponge, I was just wondering if perhaps I dunno, soaking it in vinegar every week might help with the residue that I can't seem to shake.

Yup I know, as long as there's liquid it will just boil at 100C . For this reason I don't think I thermally mistreat the pan, a few small, short accidents notwithstanding. Is there some magic cleaning treatment ("every week"?) that I can do to wipe away the week's tiny film of building up...

Interesting. (and I'm not dead from the fumes!) I have a rule I usually follow which is that I only set my hob 6 out of 10 and it's only a 1500W burner. How can I tell if that's too much? Should I try to measure the temperature of the pan somehow? Of course when there's liquid in there to be...

(hi, new here, and I know there's another live topic comparing NS, iron etc but for future travelers searching, I think a separate post is warranted) TL;DR: it seems that nonstick pans have maybe 300 hours of use in them before they soot up no matter what, would like advice on improving...