Originally Posted by Stevie
Barkeepers Friend is essential because you'll eventually get spots that are a pain and it works great on SS. I bought a 8" AC nonstick a few months ago to be my goto egg pan but since learning (mainly at this forum) to use SS I prefer to use my 8" ACSS for eggs.
Also, try Wright's Copper Cream. It's made mainly for copper, but it also does a fine job cleaning stainless steel. The copper band that's around the bottoms of my Emerilware stainless cookware tend to tarnish and darken a little after cooking in them.
A little biit of this paste on the supplied sponge just literally lifts the tarnish right off with hardly any rubbing!
After washing this cookware, I immediately dry the items with a dish towel and hang the cookware on hooks. The glass lids go in a wire basket.
This is very important because if you leave your stainless cookware in the dish rack next to the sink, splashing water from the faucet will get on your stainless cookware & lids, and when the water dries, you have spotty cookware. It has happened to me.