I used my All-Clad pan last night to saute some chicken parm, and when cleaning it after dinner, I noticed there were tiny reddish spots which looked like a little spattered grease around the interior rim of the pan. I tried to scrub wih a dishrag, as well as a plastic scour pad. Didn;t work so I tried BKF, and they were still there.
I checked my other AC pan and it had similar spots as well. Is this baked on food, or pitting? Any particluar way of gettinhg rid of it? As I mentioned, it is along the inside rim, and not the flat part of the cooking surface. If it is pitting, does this have any effect on performance, or will it get worse over time as I cook? Thanks!!