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Anyone experience with Chiyoda baking pans?

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Has anyone here used Chiyoda baking pans? I recently purchased some from Japan and noticed they have gold spots in certain areas (you can check the pictures on my profile). I’m trying to confirm if they are food-safe.

The pans are made from tin-plated steel with a silicone coating, but I can’t find much information on this “patina” online. I reached out to their customer service, but unfortunately, their response was pretty uninspiring, and they seemed hesitant to provide details.

They mentioned that it’s called “suzume,” a type of patina that appears on high-quality metalwork. However, my research indicates that tin-plated steel usually doesn’t develop a golden patina.

The oval pan has a consistent color that matches other Chiyoda pans, but the small shell-shaped one is the only one with the golden tint. I read a ton of reviews before buying these, and none mentioned any gold spots, which is why I’m feeling worried.

If anyone has insights or experiences with these pans, I would greatly appreciate your input!

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One response to “Anyone experience with Chiyoda baking pans?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re dealing with a bit of a mystery regarding those Chiyoda baking pans! While I’ve not personally used their products, I can share some insights that might help you.

    1. Tin-Plated Steel: Generally, tin-plated steel is considered food-safe, but it’s crucial to ensure that the coating is intact. If there are any areas where the metal is exposed, that could potentially cause issues.

    2. Suzume Patina: As for this “suzume” patina they’re referring to, it’s interesting but not something commonly discussed in the context of baking pans. It might be a marketing term for their specific finish. It’s possible that some variations could lead to different coloration, but it’s important to ensure that it doesn’t affect the food safety.

    3. Color Changes: The golden tinge you’re noticing could be a result of the manufacturing process or a reaction caused during shipping or storage. If it’s a cosmetic issue rather than a structural one, it might still be safe to use.

    4. Safety Tips: If you’re concerned about the food safety of the pans, consider performing a simple test: wash the pans thoroughly and look for any signs of discoloration or residue that might come off. If they seem to be stable after washing and show no signs of wear, they are likely safe to use.

    5. Community Insight: Since you’ve been looking for experiences, you might try reaching out to baking forums or social media groups. Someone might have had a similar experience or could offer more specific details about Chiyoda pans.

    In the meantime, if you’re feeling unsure, you might want to limit using the pan for high-acid foods (like tomatoes) that could interact with metals. Hopefully, you can get some more clarity on this from other users or from Chiyoda in the future!

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