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LandB20 | Jun 8, 202008:56 PM     6

I am relatively new to using stainless. I know to use low heat and the temp has to be just right to avoid sticking. However I've had my fair share of sticking, white spots and rainbows. I am still learning. I have done a ton of research on keeping them nice and how to do away with all the marks and came across vinegar. I've been using white distilled vinegar which works like a charm, however I haven't been diluting it like I should have been. I researched so quick and dumped some right in without thinking.. trying to take care of the problems quickly. Wiped, rinsed with soap and water and it was fine. But when I dried it I noticed the towel had grey/silver residue on it. I've done this multiple times so far and even simmered one with vinegar. Today I researched again to find out I read the article so fast that I read it as "distilled" vinegar rather than "diluted" vinegar. Did I completely ruin my all clad pans with vinegar, are they not safe anymore since it wasnt diluted? Ugh. :( Please, please help! Rushed mom, and new at cooking with stainless. I made the switch to stainless to have safer cookware for my family and now I am worried I made things worse with metal coming off into our food. Please be kind. Thanks.

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