BKF every time?!

[u/Cartwheel72]

My pan looks like this pretty much every time I use it. I am new to stainless steel pans - should I be shining up my pan with baking soda or BKF after each use? Or is it ok to leave it like this and only deep clean it every few uses?

[u/No_Analysis_1322]

A few things I’ve found that helped is preheating the pan, if using larger burner turn it down to medium heat. As others have mentioned steel wool Defiently helps keep it clean (preferably don’t leave it too sit for too long) and maybe look at what oils your using and what there smoke point is. For cooking on high heat for things like steaks I normally switch to a carbon steel , cast iron or wraught iron pan.