On Jan 7, 2:01*pm, sf > wrote:
> 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.

They hang on the wall. I've got All-Clad that's less than 10
years old. I expect they'll last my lifetime, but they are
somewhat battle-scarred. They've taken way more
damage from the grates on my stove than from the
Bon Ami which which I scrub them.

I've also got some Wearever nonstick aluminum
frying pans. I rotate those out every five years or
so, when the nonstick surface goes. The ones
that fit in the dishwasher are spotty dull gray;
the biggest one is fairly silvery still.

The scratches on the pans are like the wrinkles
on my face: signs of a life well lived.

Cindy Hamilton