Take care when scraping. No steel wool or 3M type pads. (Some don't worry about scratches. I try to keep the surface perfect to keep it as non-sticking as possible.) A good, long soak will lift most crud. Then, ditto on Barkeeper's Friend. It's non-abrasive and perfect for stainless steel.
Hopefully the surface is okay. An important property of stainless steel is it's ability to self-heal minor surface damage. This self-healing is a reaction between chromium and oxygen, and when foods or other material blocks oxygen from the surface there can be corrosion. For the same reason, do not allow bleach to stand in the pot for a long time. A short exposure to a mild bleach solution will kill whatever is growing.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen