haha... I like it too, the patina and the rule. I have to admit I was worried about the White #2, never having owned it before. But it isn't nearly as reactive as my CCK (which 4-5 times I had to scrub rust off, even though I'm wiping and drying thoroughly), no onion discoloration and little on garlic, but nothing too bad. I helped the patina with a little mustard, which had a serious funky smell, but the steel was fine. I actually really like the patina, the mustard is a lot of the dark spots while all the blues to red hues (in the photo at least) are from other sources (meat, onions, cabbage, etc.).