I'm starting to slowly purchase All Clad cookware
and am trying to keep them as beautiful as they
looked out of the box. Sometimes after cooking
they get these little white spots or what appears
to be water marks. If I use Bon Ami they usually
come out but not always. Are the surface of these pans more fussy than most? Should I know something about heating them up, use of oils or cleaning that would help keep them lusturous.
And by the way, they are worth every penny.