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Old 05-26-2005, 02:43 PM   #11
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rofl jenny, isn't that the origin of chipped beef on toast????

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Old 06-19-2005, 09:57 PM   #12
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I agree with Michael. Salt marks from water and salt on SS are not real pits inthe surface. Revere makes a stainless and copper cream polish that is good and take sosme of those marks off. But eventually some wil remain, thus I'm not thrilled with stainless.
Do I baby my pots. No, but I do follow the rules for each type of cooking surface. Still if you use your cookware, it will show it, proudly!

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Old 06-20-2005, 06:16 PM   #13
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I really don't see any way to avoid this reaction with SS pans. No matter how careful you are to avoid it SS will react, spot, stain, pit... but it does work well. It's like having a shiny new car and seeing a scratch on it.

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