I wish I would of found this forum earlier, it looks like it has a bunch of great resources. I'm an at home cook and have been serious about cooking for the last 10 years. It's my hobby and what I do in my spare time. For some reason I'm just getting my first set of stainless steel pans. My question is what do I do about maintaining them? I've "seasoned" them with several coats of oil heated until it starts smoking then let them cool and repeat. I've done that about 5 times and have a nice layer of slick coating on the bottom of the pan. I cooked my first meal in one last night, a steak, seared it in pan then broiled it. It didn't stick at all Because of the heat my layer of coating became dark brown, although some came off when I deglazed my pan for the red wine and balsamic reduction. My question is what should I do with these pans? Just wash them out with warm water and let a layer continue to build up on the bottom of the pan like you would cast iron? Or, should I be cleaning them out so they are shiny after every use? Thanks! Reagan.