I use Bon Ami to scrub my All Clad stainless steel pots and pans when they need it (a soapy dish brush is usually fine to get off most leftover food).
When I’m left with spots like these (see pics) after I’ve washed them well, I use a few tablespoons of white vinegar and rub that in vigorously and well, in every direction with a small piece of paper towel. Pour that vinegar in the next pan to remove spots, rinse the original pan and dry. All your spots will be gone in seconds.
DON’T DISCARD that vinegar. You can put it in a little dropper bottle (I use empty, cleaned out Aveda sample size shampoo containers) and use two or three drops of that vinegar on an especially intractable weed in your yard/garden! Don’t give in to that more is better “philosophy” and use too much. You don’t want to kill beneficial microbes in the soil or otherwise change your soil’s acidity. Cut the weed down to the dirt and apply literally (like literally “literally”) two to three drops of vinegar on the cut part (better if it’s down into a hollow stem).
Last week, I was in Forager’s Market and tasted a sample of Ish Premium Horseradish, and people, it was AMAZING. I ponied up the money (get it?) and bought a jar of the ginger flavor. It’s amazing on sushi, fish, and I even mixed some with tamari to make a dumpling dip. I can’t wait to try it on some pork, or maybe even a roast beef sandwich. Soon, I’ll just start spooning it into my mouth. It’s made in the Hudson Valley, it’s in a glass jar (bonus points), and it’s good for you. Plus, Carolyn seemed like a nice person in the 30 seconds that I talked to her while gulping down delicious samples. Just buy some of this. Trust me.
Carolyn Sherman, of Ish Premium Horseradish
Epilogue: People, it’s the next day, and I mixed some of my ISH into hummus and had it on Mountain Sweet Berry Farms potato chips (available at the Union Square Farmer’s Market!). Wonderful! Try it!