Why do my raclette pans discolour or smell after cleaning?

Light discolouration or a lingering food smell after cleaning can happen if grease remains on the pans or if they were dried while still damp. The pans should not be cleaned with abrasives, and if the coating is lifting or the smell suggests burning residue, stop using them.

1. Wash the pans with warm water and a small amount of washing-up liquid after they have fully cooled. Expected result: residue should lift without harsh scrubbing.
2. Dry the pans completely before storing them. Expected result: no moisture should remain to create marks or odours. If the smell returns immediately, continue.
3. Check whether the pans were left in contact with food for too long before washing. Expected result: quicker cleaning should reduce staining and smell over time.
4. Inspect the non-stick surface for scratches, flaking or dull patches. Expected result: the coating should look even. If it is damaged, stop using the pan.
5. Review what was cooked in the pans. Strong-smelling ingredients such as cheese or oil can leave a temporary odour that fades after careful cleaning. Expected result: the smell should reduce after several proper washes.

If the discolouration spreads, the smell does not fade or the coating is damaged, stop using the raclette and contact the retailer or store where it was purchased.