On Tue, 28 Sep 2010 14:00:48 +0100, Janet > wrote:
> In article ocal>,
> says...
>
> Large stainless steel surfaces
> > are perfect showcases for dirt,
>
> Undoubtedly, just like shirt collars, and finger nails.
> Basic hygeine gets rid of the dirt.
>
> and your options for cleaning are
> > limited because just about anything that's at all abrasive will leave
> > visible marks.
>
> No abrasive required; a simple daily wipe with a damp microfibre cloth
> does the job.
>
Most people don't clean as they go, so they have big, congealed messes
to clean up after they finish cooking. I can't stand grease
splatters, for instance, so I take care of them up as I cook and
general clean up is minimal when I'm finished. As far as abrasives
go, we had ss in my childhood kitchen and I think my mother did use
abrasives on every surface... I think the abrasives put a nice patina
on ss. People seem to want everything to look like it just came out
of the box these days and are afraid of scratches, when in fact enough
scratches will improve the appearance of the object.
--
Never trust a dog to watch your food.