We want the stainless look, but not the smudges - have little kids. GE sells a "clean steel" finish that looks like stainless (less reflective) and claims to be much less prone to smudging? Anyone tried the clean steel and have opinions?

"Clean steel" is a lower grade magnetic stainless that is then clear coated. The clear coat can be scratched off, and the stainless underneath can rust, especially if exposed to harsh cleaners. Actual stainless can also scratch, but as the metal itself is teh final finish, it can be buffed out if you really want to take the time and trouble. In appearance, the clean steel is more matte and a slightly yellower color than real stainless. Clean steel fridges also come with black sides and handles versus grey sides and stainless handles for the real stainless. That's the BIG appearance difference and sways most people to the real stainless.

j, The pans are finished and made very well. The bottoms are smooth and except for the weight should pose no problem for a glass top. I would treat these the same as cast iron. Clean only with hot water and a micro fiber pad. I would want to retain the seasoning built up overtime. Upon receiving these pans I would initially clean them with soap and water and then put a light coating of peanut or similiar oil and then bake them at 300 deg. in a oven for one hour. After this has been done I would never clean with soap again. There are chefs in resturaunts that clean these pans when they are heated to a high temp and then with tongs and a rag scrub them with kosher salt. This method is not recommended for the home kitchen because of the amount of smoke produced. If you aren't worried about the look of a well used pan as opposed to a pretty stainless one,these pans are a great value for the money. They are a french design but these are made in China (what isn't??)and well made. Also this type of pan is used in commercial kitchens over the world and prized for there ability to brown meats perfectly. Gary

"and grilled cheese, why would anyone use non-stick for grilled cheese, it wouldn't make it nice and toasty on the outside would it?" Interesting... I never thought that grilled cheese was cooked at a hot enough temperature that nonstick would make a difference. Jenathegreat's post got me curious so I did a test. I cooked one side of a grilled cheese sandwich in a nonstick pan (inexpensive aluminum), and the other side in an uncoated pan (Calphalon One Infused Anodized). The side cooked in the anodized (not nonstick) pan browned much more evenly, and was crisper. Both pans were preheated on burners set at the same setting. (GE Profile Performance glass top stove set at 1/3 of maximum heat) The anodized pan cooked a lot slower, making me think the burner temps were not the same, despite the same setting on the knob. The butter (margarine actually) did not sizzle nearly as much in the anodized as in the nonstick pan. The anodized pan is thicker so maybe it needed more time to preheat, but since I cooked in the nonstick pan first, the anodized pan had more time to heat up. Anyway, this single sample, relatively uncontrolled test produced a much nicer toasted effect in the uncoated pan than in the nonstick pan. So thanks to Jenathegreat for opening my eyes about sandwich grilling techniques.