Alrighty.....cleaninf SS cookware is not new to me.
Ordered some new pieces, switched out some pans.
For the record, I hardly have used BKF in the last couple of years.
Pretty much used a yellow/green sponge with the green being able to get any grime , even heavy oil that has cooked on the sidewalls of a fry pan, etc.
Switched up sponges. Went with the *blue*, no scratch sponge.
I find that even on the scrub side, it's too gentle. With pans that have high sear -- oil reside on sidewalls, even with a hot pan/water soak on the pan, the blue scrub is not abrasive enough.The SS sponge get's 90% of it, but I still need to follow up with a cleaning of BKF.
(What I would do in the past is just throw them in the DW - but I'm trying to minimize the clad aluminum loss) in them. I have done some testing like a fellow CH on a new pan just to see how long it takes to notice it -- and it doesn't take that long at all for DW cleaning to get a ~SS ridge~ with a indentartion (loss) of the alum. clad.
Decisons decisions. Not sure what one is the less ~abrasive~ of the 2. SS sponge or BKF. Granted, when I clean with either, you knowhow you get that *metallic smell~. I'm going to presume the mechanical actions of the SS sponge may be a bit more harsher than BKF.