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Little Gem:

Virtually all my cookware is All Clad and I just go ahead and use brillo on the inside.

I sauteed a thick steak in my all clad skillet that I finished in the oven. Good Lord, you should have seen the spots when I took it out. I had no choice but to use steel wool.

I guess one alternative would be to soak it overnight and then use one of those sponges with the abrasive side. But I'm sure that will take much more elbow grease than the brillo.

I have heard you're not supposed to use steel wool on All Clad. I can see it might scratch the outside but what's the problem with using it on the inside????

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