I cook using All-Clad stainless cookware (d5 series) and my understanding is that I don't want to turn the heat up on my electric glass cooktop stove too high when I cook. I was also told that I should heat the pan, add the fat (oil, butter, etc) then wait another minute and add my food, if I am boiling just water I can turn the heat up but when I add food I need to turn it down. I do follow those instructions. On my pots and pans I'm getting these weird spots that aren't coming off. The photo included shows what is left after a thorough was using barkeeper's friend and warm water.
Does anyone know what is causing this? Can the spots be removed? Thank you
Edited by himynameisjess - 10/15/12 at 12:54pm