Ok, here is the gripe post. I have now cooked chicken, eggs, bacon, spaghetti, meat sauce, and some other various things in my stainless steel. I will admit to having turned the temperature up a bit high to get a simmer going in a glaze, but...
Every time I wash the cookware (by hand), the bottom of the pan, when wet, looks sterling. But when dry, you can still see discolorations. Like a residue is still stuck on there. EVERY SINGLE TIME. To remove said residue, I either have to attack it with a nylon scrubby (not one of those green ones) or use the stainless steel cleaner.
My mom has suggested that I just wash my pans every time with Barkeeper's Friend if I don't like the residue and want to keep it spot-on shiny. Is this really the only way? Does anyone have any feedback on this? Because thinking about washing them makes it hard for me to use them.
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This is always the main problem in cleaning stainless steel cookware. I don't know what's the solution for this.
ReplyDeleteSanyo Seiki