Originally Posted by Andy M.
If you sear some meat in a pan and deglaze it to dissolve the fond for a sauce, you are cleaning it. When I use a SS pan tho brown or sear, when I'm done with the pan, I get it hot and put water into the hot pan. That will help lift off any cooked on crud. Then when dinner is done it cleans up easily.
I do the same thing. Sometimes you get oil stains on the sides so I'll use the blue Scotchbrite pads and some BKF.
I rarely use a nonstick pan, but when I do it's just soap and water.