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.
>
> Cindy Hamilton


I scrub the insides of my pots and pans. If the outsides get nasty, I
use Bon Ami, and if that doesn't work I clean them with ammonia or
oven cleaner. I don't like to scratch a mirrored surface
unnecessarily. If it does get scratched in use, I don't worry about
it too much. Chicks dig scars ;-)

-Bob