What's the best way to clean and recondition stainless-steel
cookware that's become discolored with use?

What about aluminum? (Not anodized; I'm talking about restaurant-
quality saute pans and the like.)

Thanks.

--
Mark Shaw moc TOD liamg TA wahsnm
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"There must be security for all, or no one is secure. This does not mean
giving up any freedom, except the freedom to act irresponsibly."
- Klaatu