I'm kind of new here, and new to high end cookware in general. I recently bought a John Pawson skillet, no actually two skillets, and I baby them to death. I've used them twice, but even after the first use I noticed fine line scratches on the bottom inside of the pan (not on the outside). I am doing everything I can to keep them looking brand new, but they are getting scratched anyway. I can't figure it out. I use bar keepers friend with a sponge to clean, never anything rough like steel wool, etc. I only use wooden or tephlon plastic utensils so as not to scratch the interior, I wash and dry soon after the pan has cooled and put it away immediately. Is there something I'm not doing, or something I am doing wrong? I bought this cookware not only because it is of such excellent quality, but also for its beauty. I was thinking someday I might want to display it. I never realized that stainless steel scratches so easily. I thought it would take a lot of abuse, but apparently not. Anyway, I really do baby these pans, to the point of obsession (LOL).
What the heck am I doing wrong?
TIA for all your help :-)