Leonard Blaisdell wrote:
>
> Here's another option. So you have a stain in your pot? So What? Stains
> don't often impart flavor. If there are crud and chunks along with the
> stain, different story. Stains will probably disappear over time.
> Think of the seasoning on a cast iron pan as a desired polymer stain.

I agree with you, Leo. People that cook often don't need to keep
their cookware looking pristene. Let it get old unless you have
unlimited time to shine them all up after each time you cook.
That's only for a show kitchens where you leave them hanging for
display.

Good comprimise is just to buy TWO sets. One for display and one
for cooking.