Hello all-
This is my first post in this community, as I am a new member, and I gotta say I am enjoying this site more and more every day. I had a question regarding stainless steel cookware that I am hoping someone could answer. I have recently purchased two stainless steel sauté' pans (8" & 10"). I have cooked with them a couple times now, and I am trying to figure out the proper way to clean them. They have begun to develop a blackening on the inside rim, and I wanted to know if it is safe to use the green side of a scotch brite sponge on them. I have seen multiple internet forums stating yes you can, or no you shouldn’t, and only use baking soda with a rag and hot water, and soak white vinegar in the pan just before washing…. Its’ a bit unclear! Can anyone shed some light on this matter? What do you use? What hasn’t worked for you in the past? What will ruin stainless steel cookware? Any input would be greatly appreciated. Thank you kindly in advance.
-Jon