660998 Tue Oct 20 13:25:13 -0700 2009 9 41 Cookware 0 5117919 Hi All, I am new to this forum and have done some research already but didnt see anything specific to help me with my question. I recently got an All Clad SS saute pan and only used it twice. (my first SS pan!) After washing it, I noticed on the bottom that it isnt shiny clean anymore. Its white, as if I boiled water until it evaporated. Is this normal or is there a way to restore the shiny new look. I read about the BKF, should I give that a try? Thanks in advance for any input! Tue Oct 20 13:25:13 -0700 2009 1117823 speedysmurf 1 5117942 Just make a paste using baking soda and water and scrub it. Wipe dry after washing. Tue Oct 20 13:31:54 -0700 2009 5117919 117079 cutipie721 2 5118143 I use Bar Keeper's Friend. Tue Oct 20 14:42:41 -0700 2009 5117942 31617 bgut1 1 5118174 Which All-Clad line did you have the misfortune to buy? Tue Oct 20 14:52:36 -0700 2009 5117919 10285 Candy 2 5126638 "Which All-Clad line did you have the misfortune to buy?" What issues do you have with All-Clad? I'm curious to know which pans you find superior. Fri Oct 23 19:25:05 -0700 2009 5118174 239340 latindancer 1 5118433 it's a tool. it gets dirty. the sooner you accept it the less money you'll spend on Bar Keeper's Friend and the more energy you'll save scrubbing. As far as naysayers, who apparently have an issue with All Clad, ignore them. They make quality cookware, that will last a lifetime. Tue Oct 20 16:50:45 -0700 2009 5117919 11892 tommy 1 5118465 Speedy, You can try baking soda or vinegar for weak treatment. For stronger treatment, try bar keeper's friend. When I first got my shiny stainless steel saucepan, I used to get deep clean the pan to shine each time. Now, I do not care and only clean it when it is really bad. Keep in mind, these marks have no health concern. You will slowly get tired of deep cleaning your pans. Tue Oct 20 17:11:00 -0700 2009 5117919 1110551 Chemicalkinetics 2 5119027 Thank you all for the feedback. I figured it isnt much to be worried about, just looks nicer when its shiney! =) Haven't had the opportunity to use it much yet but hope it was worth it. What do most use the 12" SS pans for? All purpose everyday sauteeing, etc? Tue Oct 20 23:05:03 -0700 2009 5118465 1117823 speedysmurf 3 5119055 Speedy, I don't have All-Clad, but I know All-Clad has SS saute pan and SS fry pan. Its saute pan looks like this: http://themoviechef.com/Images/CookWare/AllCladSautePan.jpg It has a steeper (90 degree) side. This aids food to stay in during the saute action. The frying pan looks like this: http://www.chefscatalog.com/img/products/285x285/93717_285.jpg A frying pan has a slanted side which aids the cooker to use utensils, like a turner. These two cookare are inter-exchangeable in many cases. Tue Oct 20 23:42:03 -0700 2009 5119027 1110551 Chemicalkinetics 1 5127018 I don't have an All Clad SS saute pan, but I do use a Circulon SS saute pan that I'm very happy with. I have noticed the residue and I believe it is due to faulty/incomplete cleaning. My experience is that the white residue that is allowed to remain on the pan results in food sticking there. Since stainless does not "season" it is best to remove this residue, and a copper scrubber ("chore-boy") or a steel wool pad is the only thing that removes it. I know some folks feel it is harmless, and it certainly won't make you ill, but my experience is the pan performs best when the residue is removed. Sat Oct 24 04:02:53 -0700 2009 5117919 139725 janniecooks