I recently purchased my first higher end cookware (All Clad stainless saute pan and saucepan) and I am curious about any proper do's and don'ts for cleaning after use. I'm not talking about some of the surface polishing or cleaning with Bar Keeper's Friend or similar.
With most of my cookware, I hand wash with water and soap in the sink, and leave it to air-dry on the counter with other drying cookware. The only exception to this has been with my cast iron skillet which I never soap, and if it needs a rinse, I do it with a never-soaped sponge and then I dry it immediately by putting it on the stove top on low for about 10 minutes or so.
For my stainless steel cookware, I've been treating it so far like my cast-iron skillet (no soap + drying on the stove on low), but I'm not sure if this is necessary or good/bad for the cookeware. I imagine stainless steel doesn't absorb the soap flavors like cast iron can, but I thought I'd ask here.
Thanks in advance!