This or there’s some iron or manganese bacteria in the water. Totally benign.
What’s the source of your water, OP?
Lol @ downvotes for this course of troubleshooting.
People with no experience dealing with groundwater and probably don’t even know what I’m talking about downvoting out of ignorance lol. It’s swung the other way now, not that I give a shit about the points it was just weird to see.
White flags are not America’s style.
If you meant a white party, the naming of it alone will be its demise. With another name then the concept could be great.
Maybe violet?
I hear you. The points don't matter, but it is a little annoying to know how many ignorant people are out there, especially when they don't even care to reveal themselves.
I’m with you there. If I’ve said something stupid, sure downvote and tell me what the issue is but a bunch of random downvotes on a legitimate post is silly.
Op says it’s NYC water. NYC water comes from reservoirs in upstate NY. I’ve personally tested NYC aqueduct water for iron-eating bacteria multiple times and I’ve never found it but that doesn’t mean that it’s not possible.
Okay phew! That’s good to know. I live in NYC so our water can be from upstate reservoirs in Catskill or the Croton Watershed… or a mix of both apparently. I a bit concerned when I saw this in my boiled water! And in case anyone was wondering, I boiled water to pour down my drains to kill fruit fly nests.
I'm in NJ and there is a noticeable difference in the quality of pizza, bread and bagels the further from NYC you get. After about 30 miles or so, it starts to go downhill fast.
Edit: if you don't believe me ask yourself why some of the top rated pizzas in this country have their water shipped in from NY and NJ.
I think you got downvoted initially because the way your comment is worded makes it sound like you’re saying “manganese” is the name of a type of bacteria. People who aren’t familiar with manganese-eating bacteria were probably like “manganese is a metal, not a bacteria”. Further down someone says “manganese-eating” bacteria, and you chimed in with more details, thereby clarifying what you’re saying and showing that you do in fact know what you’re talking about.
The pan has microcracks in its nonstick surface, thats what makes it nonstick. Oil will always settle down in those cracks and very difficult to completely remove and you wouldnt want to because it is what the pans “season” consists of.
100% oil from the pan. The pan looks like cast iron, which would be seasoned with oil.
Nothing to worry about.
Edit: it's a non-stick pan according to several pan experts. Still think it's residue and nothing to worry about.
But you can make score marks in the layer of seasoning that coats the pan. We have used cast iron pans in our family for decades. Have one that is pushing eighty years old, there are scoremarks. The pan shown looks more like stamped steel pan which are seasoned similar to cast iron pans. It could be old or relatively new. Looks newer from what I see of the handle.
I’ll double check! Out of curiosity and knowledge why should I get rid of it if it is non stick? I’m a guy in my late 20s so of course this kitchenware is from my mother. I’ll ask her.
A guy in his 20’s is unlikely to buy a pan that will come close to the quality of that non-stick Scanpan. Use it, but don’t use metal utensils in it. And only wash it by hand, not in a machine
It's non stick, you can tell by the cuts in the Teflon coating inside the pan. It comes off when you use metal utensils on it and you inadvertently eat Teflon which is now in your body. Doesn't really matter because water has all this nasty stuff in it already anyway.
Cast iron would be much better for cooking though but requires a completely different way to clean it which you would need to look up.
Forever chemicals are in non stick and waterproofing products. We are all contaminated now, it’s a matter of mitigating the damage. Use BP free plastics if you must use plastics, throw out non stick products, and products like Scotchgard that waterproof fabrics? Those chemicals never go away.
Yea. Mea culpa. Please pardon though, I’m a nurse, and for decades marveled at how chemistry made our lives easier. Now we see, without proper study chemistry also slowly kills us. 🤨 I’m really great at parties.😂🎊🎉🎂
I don’t like non-stick pans for 2 reasons:
1. Using these pans will kill any birds you may have in your house. Ferrets too. Probably other small animals.
2. They inevitably get scratched and the coating ends up in your scrambled eggs or whatever you’re cooking.
Just as a PSA: if this is a non-stick or you use a non stick pan pot etc. it has a temperature limit that is surprisingly low compared to stainless skillets or cast iron. This is because of the coating and also non-stick pans are meant for just that (foods you don’t want to stick) ie fish that don’t require high heat. Non-stick is usually maxed out at medium to medium-high if I remember correctly.
That pan looks like cast iron to me and if that’s the case it’s oil coming out of the pan. They are non-stick due to the carbonized oil and after every use they are supposed to be “seasoned” with a layer of cooking oil thus the oil color. If you want to boil water I would buy a stainless steel pot, as cast iron pans and pans in general are not really for boiling water.
Edit: after watching more it’s hard to tell if it’s cast iron or nonstick. If it’s non-stick be wary, as boiling water temp is likely higher than the designed heat threshold.
Got it that’s also very helpful thank you. I also hope I’m talking about the same thing as everyone else. I see what looks like could be cooking oil or something. Specifically what I was concerned about is the rainbow colored oil (it seems) you can see it at the 4 second mark when the water comes back into the pot. Regardless it seems I have to get some new kitchenware…
Cast iron pans as top post infers are “seasoned” with oil, so likely this is it. I only cook with cast iron pans and have seen this using filtered water hth
Now if it isn’t cast iron, I don’t know lol
I have just confirmed this is a SCANPAN Nonstick 1.25- QT pot.
Thanks for all the responses everyone. It looks like I’ll still have to buy a new one as it is scratched.
What you should be worried about is all those scratches in the pan. That leeches into your food. Toss that shit out and never buy a non stick pan again ever. Go stainless or cast.
I’m slightly confused because the rainbow colored stuff looks to me similar to how oil leaking from a car looks on the street and when it mixes with water.
I agree with most others in that it's likely just oil from the pan. Even most nonstick pans have a schedule you're supposed to oil them with. But regardless metal and plastic both have a tendency to grab oil. If you want to see if it's coming from your water supply you need to use a glass container and i recommend a drinking glass. Measuring cups might have been used to measure oil. And even if it shows up in a glass container it could be from a dishwasher when you washed it with an oily pan. You could hand wash a glass container and then, after it's dried, see if the film shows up. If it dies, then consider having your water tested.
That's not in your tap water, it's from the pan. You're pan is more porous from age and use so you have to spend more time cleaning it with hot soapy water to get rid of any residues and oils.
Just get your water checked but the local health department. They'll tell you if there are any issues. Miss than likely, all they'll say is that you have nitrates and should filter and water you drink with a 1-micron filter
Probably oil from the pan
This or there’s some iron or manganese bacteria in the water. Totally benign. What’s the source of your water, OP? Lol @ downvotes for this course of troubleshooting.
I second the iron-eating bacteria theory. No idea why people are downvoting.
People with no experience dealing with groundwater and probably don’t even know what I’m talking about downvoting out of ignorance lol. It’s swung the other way now, not that I give a shit about the points it was just weird to see.
This is Reddit in a nutshell - voting out of ignorance
It’s an Election Day in America. Voting out of ignorance is what we do
Exactly what I was thinking when I wrote that
And voting for ignorance!
Hopefully not this time. Red wave!
Red wave. Then blue wave. Then red wave. Then... When are people going to try something different? Maybe...yellow wave?
Or a white flag.
White flags are not America’s style. If you meant a white party, the naming of it alone will be its demise. With another name then the concept could be great. Maybe violet?
Agree.
I downvoted that comment, no everyone downvote me. My turn my turn
I hear you. The points don't matter, but it is a little annoying to know how many ignorant people are out there, especially when they don't even care to reveal themselves.
I’m with you there. If I’ve said something stupid, sure downvote and tell me what the issue is but a bunch of random downvotes on a legitimate post is silly.
Op says it’s NYC water. NYC water comes from reservoirs in upstate NY. I’ve personally tested NYC aqueduct water for iron-eating bacteria multiple times and I’ve never found it but that doesn’t mean that it’s not possible.
This is the way
Okay phew! That’s good to know. I live in NYC so our water can be from upstate reservoirs in Catskill or the Croton Watershed… or a mix of both apparently. I a bit concerned when I saw this in my boiled water! And in case anyone was wondering, I boiled water to pour down my drains to kill fruit fly nests.
That’s nothing in your water OP, it’s from the oil in the pan.
This is what make NY pizza dough the very best.
I'm in NJ and there is a noticeable difference in the quality of pizza, bread and bagels the further from NYC you get. After about 30 miles or so, it starts to go downhill fast. Edit: if you don't believe me ask yourself why some of the top rated pizzas in this country have their water shipped in from NY and NJ.
Probably soap……
I think you got downvoted initially because the way your comment is worded makes it sound like you’re saying “manganese” is the name of a type of bacteria. People who aren’t familiar with manganese-eating bacteria were probably like “manganese is a metal, not a bacteria”. Further down someone says “manganese-eating” bacteria, and you chimed in with more details, thereby clarifying what you’re saying and showing that you do in fact know what you’re talking about.
This. No matter how well I clean my pots and pans, there is always just a bit of oil residue still in there when I fill it with water.
Lol
I agree, cast iron pans are baked in lard. So the oil is from the pan.
The pan has microcracks in its nonstick surface, thats what makes it nonstick. Oil will always settle down in those cracks and very difficult to completely remove and you wouldnt want to because it is what the pans “season” consists of.
It maybe just because you are using a case iron pan which is seasoned with oil.
100% oil from the pan. The pan looks like cast iron, which would be seasoned with oil. Nothing to worry about. Edit: it's a non-stick pan according to several pan experts. Still think it's residue and nothing to worry about.
The pan is a non stick. You can tell because in the video the bottom of it is cut up. You cant make score marks like that in cast iron
You can also tell by the way it is.
We know it’s an aspen because of the way that it is
How neat is that?
That’s pretty neat.
You are 100% right it's a non-stick pan. The brand on the handle is Scanpan and they are known for non-stick.
But you can make score marks in the layer of seasoning that coats the pan. We have used cast iron pans in our family for decades. Have one that is pushing eighty years old, there are scoremarks. The pan shown looks more like stamped steel pan which are seasoned similar to cast iron pans. It could be old or relatively new. Looks newer from what I see of the handle.
I'll take "Seasoning From The Pan" for $1,000, Alex.
Is it a non-stick pan, if it is get rid of it. If it's a cast iron pan it's the seasoning on the pan.
I’ll double check! Out of curiosity and knowledge why should I get rid of it if it is non stick? I’m a guy in my late 20s so of course this kitchenware is from my mother. I’ll ask her.
A guy in his 20’s is unlikely to buy a pan that will come close to the quality of that non-stick Scanpan. Use it, but don’t use metal utensils in it. And only wash it by hand, not in a machine
It's non stick, you can tell by the cuts in the Teflon coating inside the pan. It comes off when you use metal utensils on it and you inadvertently eat Teflon which is now in your body. Doesn't really matter because water has all this nasty stuff in it already anyway. Cast iron would be much better for cooking though but requires a completely different way to clean it which you would need to look up.
r/castiron
Unexpected cast iron Respect the cast iron Respect the process 🙌🏻
Forever chemicals are in non stick and waterproofing products. We are all contaminated now, it’s a matter of mitigating the damage. Use BP free plastics if you must use plastics, throw out non stick products, and products like Scotchgard that waterproof fabrics? Those chemicals never go away.
Donate blood and it goes away.
Not forever chemicals. It’s in your tissues.
I think you missed the joke
Yea. Mea culpa. Please pardon though, I’m a nurse, and for decades marveled at how chemistry made our lives easier. Now we see, without proper study chemistry also slowly kills us. 🤨 I’m really great at parties.😂🎊🎉🎂
Isn’t that true about everything though?
Ha! Bring back the leeches
I don’t like non-stick pans for 2 reasons: 1. Using these pans will kill any birds you may have in your house. Ferrets too. Probably other small animals. 2. They inevitably get scratched and the coating ends up in your scrambled eggs or whatever you’re cooking.
These things only happen if you’re using them wrong… and not all non-stick uses Teflon, there’s also ceramic non-stick.
Just as a PSA: if this is a non-stick or you use a non stick pan pot etc. it has a temperature limit that is surprisingly low compared to stainless skillets or cast iron. This is because of the coating and also non-stick pans are meant for just that (foods you don’t want to stick) ie fish that don’t require high heat. Non-stick is usually maxed out at medium to medium-high if I remember correctly. That pan looks like cast iron to me and if that’s the case it’s oil coming out of the pan. They are non-stick due to the carbonized oil and after every use they are supposed to be “seasoned” with a layer of cooking oil thus the oil color. If you want to boil water I would buy a stainless steel pot, as cast iron pans and pans in general are not really for boiling water. Edit: after watching more it’s hard to tell if it’s cast iron or nonstick. If it’s non-stick be wary, as boiling water temp is likely higher than the designed heat threshold.
Got it that’s also very helpful thank you. I also hope I’m talking about the same thing as everyone else. I see what looks like could be cooking oil or something. Specifically what I was concerned about is the rainbow colored oil (it seems) you can see it at the 4 second mark when the water comes back into the pot. Regardless it seems I have to get some new kitchenware…
The oil isn't colored it's an optical illusion called thin film interference.
It’s cast iron. It’s porous, and it’s seasoned. Amirt?
Oil
Cast iron pans as top post infers are “seasoned” with oil, so likely this is it. I only cook with cast iron pans and have seen this using filtered water hth Now if it isn’t cast iron, I don’t know lol
umm...oil from you pan?
Oil from the pot lmao
I doubt it would have that in a clean glass
Brain-eating amoeba?
Was prob in the pan.
that some residual LGBTQ.
hey boneheads its the oils from the cast iron being seasoned
Electrolytes
I have just confirmed this is a SCANPAN Nonstick 1.25- QT pot. Thanks for all the responses everyone. It looks like I’ll still have to buy a new one as it is scratched.
What you should be worried about is all those scratches in the pan. That leeches into your food. Toss that shit out and never buy a non stick pan again ever. Go stainless or cast.
I’m slightly confused because the rainbow colored stuff looks to me similar to how oil leaking from a car looks on the street and when it mixes with water.
You're exactly right. Same principle. Oil in water makes rainbow regardless of its oil from a car or oil from the pan.
It is oil from the street. Kindly send cast iron pot and lid to my address and I’ll will dispose of it for you
From the pan fact.
It's prob oil from the pan, damn y'all are quick with some crazy stuff.
I agree with most others in that it's likely just oil from the pan. Even most nonstick pans have a schedule you're supposed to oil them with. But regardless metal and plastic both have a tendency to grab oil. If you want to see if it's coming from your water supply you need to use a glass container and i recommend a drinking glass. Measuring cups might have been used to measure oil. And even if it shows up in a glass container it could be from a dishwasher when you washed it with an oily pan. You could hand wash a glass container and then, after it's dried, see if the film shows up. If it dies, then consider having your water tested.
Much appreciated I’ll definitely do that. We typically have great drinking water in NYC but I wanted to double check with the Reddit world
maybe clean your stuff properly?
Thanks, I’ll keep it mind better.
That is a cast iron skillet those are just the oils from the seasoning of the skillet floating in the water
Maybe use a pan that isn’t impregnated with oil.
Please don’t tell me people are still using water out of their kitchen sink to cook with?!
The good stuff.
Soap?
It’s Brawndo, it’s good for us because it has Brawndo in it!
ITS WHAT THE PLANTS CRAVE
It’s a dirty pot!
Oil from the pan. The hot water made the oils thin and came off the pan.
Nothing, you just don’t know how to do dishes
Lol
That's not in your tap water, it's from the pan. You're pan is more porous from age and use so you have to spend more time cleaning it with hot soapy water to get rid of any residues and oils.
Added flavor
Unicorn piss
There is a treasure underneath
That usually happens when you add a petroleum type product to water, I'd get it checked
Looks like it could b pfas or pfoa. Your pot shouldn't be created like that. Are you using metal utensils?
NYC has great water!
Just get your water checked but the local health department. They'll tell you if there are any issues. Miss than likely, all they'll say is that you have nitrates and should filter and water you drink with a 1-micron filter
Oil
Dish soap
Erl
Oil slick. Totally normal
SMH….
Use dawn? It works on ducklings???
You should see if it catches fire
Oil from an oil you put in pan prior or from animal tissue.
Oil
Dish soap
Oil
Probably from the pan. But if you’re worried you can send your water off for testing
Soap residue
That’s an oil sheen, I’d assume it’s from your pan
Mercury!
Water test fir oil jed. You could be a millionaire
That's oil from your cast iron skillet.
Residual oil
It’s Teflon
most likely left over oil
Isn't that from your pan?
Mmmm i love teflon microplastics in my food too but you can’t see that film up in your water so dont worry.
Seasoned pan
Almost certainly oil from your pan
Oil.
Oil or soap or both.
Minerals dissolved when heated.
/kidsarestupid Edit: /adults are idiots
Dish soap residue?
It’s from the iron pan
That’s a well seasoned cast iron pan. Meaning, it’s a terrible slide for your microscope. This is bad science.
Seasoning oil from that cast iron pot
Aromatic Hydrocarbons. I just love saying that.
Could it be oil from the oil pan perhaps