Stainless Cookware cleaning - again... :
IÂve read a lot of posts on how to clean stainless steel, however they all seem (at least the ones IÂve read) to deal with big problem stains, like leaving a burner on or something.
I recently got my first All-Clad skillet (slowly building my kitchen here), and have noticed that it seems almost any time I use it, thereÂs an oily film that I canÂt scrub off with a regular green scrubby. There also tends to be some darker discolored spots when I do things with oil at low heat, like caramelizing onions.
Granted, cookware is functional, but it seems to me that part of the beauty of stainless was that it didnÂtÂ wellÂ stain? :) Does anyone have any general cleaning/upkeep suggestions for this?