dwãçôn wrote:
> My teflon pans started flaking and I don't want to ingest teflon, so I
> switched to the stainless steel pans. However, this has caused me to search
> the bottom of the pantry for the old box of Brillo® steel wool pads.
>
> Made breakfast of eggs with caramelized onion and had to scrub the pan with
> Brillo® before putting it in the dishwasher. It came out with some spotting
> or staining on the bottom of the pan.
>
> Should I worry or ignore it?
>
It's not clear to me what you did that made such a problem. Usually,
residue in a stainless steel pan from eggs and onions would be a simple
matter to soak for a little while and then clean with one of those
Scotch pad things.

At any rate, spotting/staining is nothing to worry about.

I am not a fan of teflon, but I do use a non-stick pan specifically for
eggs (fried, scrambled, and omelets). At the moderate heats used and
with plastic/wood/silicon utensils a cheap 8" or 9" nonstick pan lasts
for years without any problems. -aem