Hello everyone. I'm fairly new to the cooking world. My major is dietetics with a minor in culinary arts. Me and my fiancee recently purchased a 7-ply stainless cookware set. I've been trying them out for about a week. I have several questions to ask you pros:
1) I noticed that after making steak and some chicken breasts, there was an outline staining of the meats. It looked like water spots. I could not take it off w/normal soap and hot water. I had to use bar keepers friend to do the trick. But I don't want to do this everytime. Are these stains normal, am I preheating too high/long? Someone mentioned to me about seasoning while the meat is cooking, instead of seasoning before hand because the salt can stain the pan?
2) I noticed the bottom of the pans turned into a light brown color. Is this normal? I know bar keepers friend takes care of this. How often should I use this cleanser? 2x per month? 1x per week?
3) Are there any special types of sponges you all use? Brand names that are good? I know not to use harsh sponges like steel wool etc... Is there any difference between a $3 sponge vs. a .75cent sponge?
Thank you for any feedback!