On Jan 7, 10:42*am, sf > wrote:
> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> > wrote:
> > On Jan 6, 7:15 pm, zxcvbob > wrote:
>
> > > You want something that's stainless steel and not lined with Teflon.
> > > Wash it gently with scouring powder and vinegar after you cook
> > > especially smelly fish. Or use "Barkeepers Friend", which contains
> > > an acid (not sure if you can get that in the UK.) Don't scrub it
> > > too hard or the scouring powder will scratch the finish. (don't
> > > scrub the outside at all.) HTH
>
> > Why not scrub the outside?
>
> Because the outside is a mirror finish and an abrasive will scratch
> it.

If I don't scrub the outside, it gets brown and crusty, especially the
saute pan. I'd rather have my cookware scratched.

They're tools. They're not supposed to look like the just came
out of the box.

Cindy Hamilton