I like my stainless steel cookware, because I can always get it looking like new with a stainless steel scrubbie.
Here is what my dedicated liver pan looks like after cooking.
The bottom surface of the pan is easily cleaned with just a little scrubbing, but those spots on the side take a lot of elbow grease.
My theory is that even if I get the oil or butter onto the sides of the pan, it simply slides off as it melts, leaving the surface vulnerable to "staining." But I don't understand why the stains only appear in discrete locations. Is each stain from single splatter? And the stains seem to appear in about the same place, even if I put the liver on the other side of the pan.
Does anyone know why this happens, and is there any way to avoid it?