Cooking on Polished Stainless
After a couple years of cooking on a rather eclectic mix of cookware (Le Creuset, Tramontina, All Clad, Calphalon One and tri-ply), I've decided I really prefer stainless to anodized. So, I'm slowly replacing the Calphalon One pieces with stainless as I find bargains...
Today I found a Kitchenaid 5-ply 2.5 qt saucier at TJM for $40. Good buy, nice piece, but I wonder about the polished stainless cooking surface. I worry that the polished surface will show scuffs and scratches from my metal whisks and utensils and get pretty ugly-looking pretty fast (it will hang prominently from my pot rack). This isn't really a problem with the "brushed" surfaces of my existing pieces, but I'm afraid of the polished surface.
So, I'm asking those of you who use polished stainless what your experience is with the mirror-like stuff. Will it stand up to day-to-day use?