Quote:
Originally Posted by jyl
I'm familiar with maintaining copper, from all my copper cookware. Twinkle, BarKeep's Friend, or similar. They'd basically end up looking like copper bar tops. If I ever wanted to get them fresh and shiny again, I'd use my buffer. That thing gets my pots to a mirror finish in no time.
I'm not familiar with maintaining stainless steel. I assumed I could use abrasives, pulling with the grain, for light scratches.
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Something like a Scotchbrite pad, in the right grit, can minimize the look of minor scratches. But the way they put the grain into a brushed finish on stainless steel is different.
Any reason you want metal?