Peter Lampione wrote:

I have some Calphalon 3-ply stainless steel pots.
Suppose I don't care about the esthetics (I don't).
What happens if I use my scotch-brite with them?
It cleans much better than a dobie pad...
They will get scratched, I know, but any negative
consequence regarding cooking? I don't really
believe they will stick more (they are already
scratched, in concentric circles, by the factory,
and food has no preference for linear or circular
scratches). My only worry is that in the long
run, the stainless steel coating will wear
through, exposing the aluminum - is this likely
to happen? Why are people so careful not to
use scotch-brite for their SS (and all-clad)
pots?

Thanks,

Peter

I have All-Clad LTD mostly with stainless interior. When any of the
peices get to the point where I am not happy with how they look (purely
asthetic) I use Amway (NO! I am NOT a dealer, thank you very much)
metal polish and a nylon scouring pad on them using circular motion.
This process removes everthing but the pitting you get if you add salt
too early in the cooking process. There are likely several other
products that would work just as well as the Amway but make sure they
are very lightly abrasive or you will cause scratches.