"Spots" in All-clad pan
I used my All-Clad pan last night to saute some chicken parm, and when cleaning it after dinner, I noticed there were tiny reddish spots which looked like a little spattered grease around the interior rim of the pan. I tried to scrub wih a dishrag, as well as a plastic scour pad. Didn;t work so I tried BKF, and they were still there.
I checked my other AC pan and it had similar spots as well. Is this baked on food, or pitting? Any particluar way of gettinhg rid of it? As I mentioned, it is along the inside rim, and not the flat part of the cooking surface. If it is pitting, does this have any effect on performance, or will it get worse over time as I cook? Thanks!!
So you tried Bar Keepers Friend and didn't work? Bar Keepers Friend is actually good at removing very minor rust spot and pitting. Have you tried soaking Bar Keepers Friend solution in the pan for a few minutes before cleaning it?
Another possibility is that these are oil-based greased-based spots. If so, you can apply baking soda with very small amount of water and let this solution/paste sit in the pan for a few minutes before cleaning it. Try to keep the baking soda amount high. (oven cleaner is another option, but try the baking soda first)
Were these pans lidded while cooking or kept stored that way?
The reason I ask is that if BKF and steel wool touch it, I'm wondering if what you have going on might not be galling, which is a condition whereby excessive friction between high spots results in localized welding with subsequent splitting and a further roughening of rubbing surfaces of one or both of two mating parts. It tends to happen when SS and mild steel fasteners are mated and perhaps is happening here if the lids and pans are of different SS alloys.
Something to consider.
Because of the location and the color of them I highly doubt it's pitting. Frying or sauteing something throws little droplets of oil onto the sides of the pan where the heat polymerizes them, making them difficult to remove. They will come off with a little more elbow grease, but will return every time you fry. Work more extensively on one of them and see if it comes off. If so, the rest will too.
During sautéing/frying, you may want to periodically wipe the rim/sides with a towel to remove grease splatters. That is likely what it is. I generally use Bon Ami and it works well.