Emeril SS cookware
Just recently purchased the triclad set(aluminum/ss/copper) After using just a couple times, they are very discolored/splotchy looking on the inside. Both a spaghetti sauce and chili were very hard to clean off (hand washed), and they were prepared over medium heat and not at all scorched. My 25 year old 'waterless' ss pot is far easier to use and clean, and even scrambled eggs don't stick as badly. Anyone else having similar issue; or is this just the way new cookware reacts these days? Any suggestions?