Grill pan cleaning
We frequently use a stainless steel, perforated grill pan with sloped sides when we're grilling veggies. (We have both a charcoal and a gas grill.) Afterwards, I always spend a long time scrubbing the thing with a steel wool pad trying to get it to look more like new. I wonder whether this time-consuming chore is necessary or even desirable. As long as it's washed clean, does it matter if I scrub off the blackening?
In my opinion, you don't want to build a thick layer of charcoal, but there is no reason why you need to get i back to shiny silver.
The blackening should make the pan cook a bit hotter or faster - shiny reflects heat, black absorbs it - but unless this is a concern, why not save yourself the time and effort?