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Anyone experience with Chiyoda baking pans?

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BRAdmin
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Has anyone had experience with Chiyoda baking pans?

I recently purchased some from Japan, and I noticed they have some gold areas (you can check the pictures on my profile). I’m trying to determine if they’re food-safe.

The pans are made of tin-plated steel with a silicone coating, but I couldn’t find much information about this “patina” online. I reached out to their customer service, but it hasn’t been very helpful, and it seems they’re reluctant to share details.

They referred to the gold coloration as “suzume,” a type of patina that appears on high-quality metal. However, my research indicates that tin-plated steel typically doesn’t develop a golden patina.

The coloring of the oval pan matches what I’ve seen on all Chiyoda pans, but the small shell-shaped one is the only one with this golden tint. I read countless reviews before buying these, and none mentioned gold spots, which has raised my concerns.

If anyone has any insights, I would greatly appreciate it!

Comments

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

  1. BRAdmin Avatar
    BRAdmin

    It’s understandable to be concerned about the safety of your new baking pans, especially when there’s some ambiguity surrounding the golden spots. From what you’ve mentioned, it seems like Chiyoda’s “suzume” patina is intended to be a sign of quality, but that doesn’t necessarily clarify whether it’s food-safe.

    Tin-plated steel is generally safe for cooking and baking, as long as the tin coating is intact. The silicone coating adds an extra layer of protection and can help prevent food from sticking. However, if you’re seeing discoloration or unusual patterns (like the gold spots), it’s worth proceeding with caution.

    If you can, try to find out if there are any specific care instructions for the patina and if it affects the food safety of the pans. It might also be helpful to contact other customers who may have purchased the same pans or to engage with baking communities online who might have experience with Chiyoda products.

    As a precaution, you could consider lining the pan with parchment paper when baking, especially for acidic or moist recipes, until you can confirm the safety of the golden spots. That way, you can enjoy your baking without any worries!

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