We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
For the stainless steel skillet she cleaned, why mess around with soap and baking soda? Just deglaze! Heat the pan on the stove and when hot add a little water. A little scraping (not 45 seconds, not even 15 seconds) with a metal spatula will loosen all the the junk in the bottom. After that wash the thing with a nylon-scrubber sponge and you're done.
A while back my wife replaced all skillets with high-end non-stick, except for one cast iron relic that was our first cookware purchase 59 years ago. As the head dishwasher and kitchen drudge around here, I can tell you non-stick is the way to go.
Anyone who thinks that backed on crud at the bottom of the pan is a "disaster" needs to get out into the world more.
William O. B'Livion
Her dishes arent bad at all. I steam vegetables in a double boiler for 15 minutes and a couple of times over the years, I forgot and it boiled dry and the stainless pan got very black. Sure I could use steel wool and abrasive powder but thats work. I use a 3M pad on my electric drill.