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Stainless steel is a piece of piss. Just rinse with warm water and a soapy sponge. Occasionally you may need to soak or use a wire wool scourer.
The main thing is to not scorch food on it. When I had a gas hob it was prone to hotspots which wasn’t so good, so either use a slightly lower heat so it is spreading across the base or if possible an induction hob.
This is the state of two of my stainless pans after 7 years of use, and I am one lazy motherfucket.
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dancing james
NotThamesWater
I've got a large 28cm skillet/pan that is slowing peeling off the non-stick and giving me cancer, probably.
I've read good things about stainless steel, but not sure the missus would put up with the prep involved. Do want to keep something with a lid though.
Anyone got any recommendations that are similar to this?