Hi People, I've moved to stainless from predominantly cast iron and non-stick cookware. But I'm having real problems.
Each time I cook, I get really bad burn in spots. Food release isn't such a problem, but as an example, the entire pan turns dark brown/blackish when I pan fried a steak earlier. The burn in didn't release either.
Any tips on when stainless isn't a great idea, and fast ways to release the grime? I resorted to tons of scrubbing with cream cleansers. Got maybe 95% of the grime off and then gave up.