On Fri, 7 Jan 2011 10:21:25 -0800 (PST), Cindy Hamilton
> wrote:

> 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.
>
You must store yours out of sight. Mine are on a pot rack and I'd
prefer that they not look quite that bad. Believe me, mine do not
look like they just came out of the box either; but my old anodized
pans are "two toned" and I think they look awful.


--

Never trust a dog to watch your food.