Unless you count cheap camping pots and pans, I've always cooked on non-stick. Yesterday, I brought home my first piece of All-Clad, a 3 quart stainless steel saucier. I cooked Spanish rice in it last night (because that's what was on the menu). I was shocked at the discoloration of the pan that happened, but it went away without fuss with some Barkeeper's Friend. But, there were also some scratches on the bottom of the pan. I only used a (Pampered Chef) nylon whisk to stir. The scratches to seem to match the stir pattern I would tend to use. The Spanish rice is boxed Old El Paso.
Am I doing something wrong?