Well, I used my All Clad skillet for the first time this morning. I cooked bacon between low and medium heat and was a bit shocked how easy it stain's. I found a tip on the net about using vinegar which removed them. I'm not concerned with stains really I just wasn't sure that they would cause food to stick when I used it again. All Clad says to use Bar Keepers Friend so I guess I'll get some on my next shopping trip. I have Ajax (now with bleach) but they say not to use chlorine bleach cleansers. Why should that matter? I thought that Ajax would be fine for all pans except teflon or cast iron. All Clad even advises to use a soft cloth to clean with, so I cant use a plastic scouring pad like I usually do? If S/S is this fragile this may be my last S/S pan.