We purchased a KA 42" SxS built-in fridge for our kitchen when we reno'd it back in 2007. The new model/design came out that June-July. We purchased ours from Reno's appliances in NJ (they moved into a new showroom in Paterson--?). They didn't have it on the floor when we'd ordered ours, but we had advance pics from KA. We knew the interior layout was pretty much the same as the older model, but the handles, ice/water dispenser, and some minor cosmetics were different. We opted not to spend the extra $$$ on SZ. The only things that don't seem to keep well in the crisper are lemons and limes (limes never keep well for long)--I don't know if they'd keep better in a SZ or not. Apples, esp this time of year, seem to go bad a little quicker than I sometimes think they should, but not that quick. Again, not sure if it's the fridge itself or the nature of those fruit items. Milk stays fresh very well (FYI: Stonyfield milks are Ultra-Pasteurized and keep for a long time, even after opening). If I had to do it again, and had the $$$, maybe I'd research SZ's just to compare, but I don't feel we made a mistake this go-round in the least. HTH.

There are 2 different types stainless steels being offered on the market. One is a high nickel content also known as Marine Grade and the other is Chome stainless which can rust. Easy to tell the difference, a magnet sticks to chrome stainless. To remove the rust you may need to use a substance like CLR and then use a SS polish to protect the finish. Also never use any chlorinated cleaning product as it is an oxidizer to steel.

Super fine steel wool with the grain works wonders. this is the 000 or 0000 variety. It will remove even stubborn rust stains that appear on stainless steel (i know, i know, it's not SUPPOSED to rust) but it does once in a while and this works. Our Gaggenau dishwasher had rust spots on the front and this got them off, looks like new. Follow with Sheila Shine. It's the greatest thing ever. Expensive but it lasts forever. It's not the most environmentally friendly product but it's what the professional stainless steel people use. When I bought my commercial range and my fabricated my custom stainless sinks and counters in my last kitchen, this is what the steel worker recommended. One tip- use the same rag, keep it in a little ziplock bag. I've had mine for years, you use less. My tiny can has lasted 5 years almost. I get it at the commericial kitchen supply, not sure if it's on the internet. The can is blue and white. You won't be disappointed.

This thread did not die because my google search uncovered it today. I have a 3 week old KitchenAid French door fridge (model no. KRFC302ESS) on which the painter managed to leave a small scratch. Stupidly, I used the rough side of a kitchen scrubber sponge (the rough side is plastic not steel or wire) to try to rub the scratch out. The scratch is gone and in its place is a 2" square RUB MARK that looks like hell and is visible from every angle and in every light. I called my dealer, salesperson, kitchen designer, installer and finally Kitchen Aid and the only thing I've found out is the only thing KitchenAid recommends is Affresh cleaner with a microfiber cloth. I've ordered some but doubt it will buff out the rub mark. The other option is to buy a new door ($537 and back-ordered). The second I buy that new door, I will scuff/dent/ruin it even worse in some other unintended way, so that is not an option. I'm going to put a decorative fridge magnet over it for now. My whole kitchen is brand new after 11 weeks of hell, so this rub mark just really tweaks me at present, but my aggravation will probably fade as time passes and I do worse things to other things in my brand new $$$ kitchen.