I like my stainless steel cookware, because I can always get it looking like new with a stainless steel scrubbie.
Here is what my dedicated liver pan looks like after cooking.
The bottom surface of the pan is easily cleaned with just a little scrubbing, but those spots on the side take a lot of elbow grease.
My theory is that even if I get the oil or butter onto the sides of the pan, it simply slides off as it melts, leaving the surface vulnerable to "staining." But I don't understand why the stains only appear in discrete locations. Is each stain from single splatter? And the stains seem to appear in about the same place, even if I put the liver on the other side of the pan.
Does anyone know why this happens, and is there any way to avoid it?
Thanks,
Al
Here is what my dedicated liver pan looks like after cooking.
The bottom surface of the pan is easily cleaned with just a little scrubbing, but those spots on the side take a lot of elbow grease.
My theory is that even if I get the oil or butter onto the sides of the pan, it simply slides off as it melts, leaving the surface vulnerable to "staining." But I don't understand why the stains only appear in discrete locations. Is each stain from single splatter? And the stains seem to appear in about the same place, even if I put the liver on the other side of the pan.
Does anyone know why this happens, and is there any way to avoid it?
Thanks,
Al