Mine tried to clean up an old cast-iron pot that he got from a garage sale. He seasoned it with WD-40! :eek: He’s also washed my perfectly seasoned cast-iron skillet with soap one time. He’s not allowed to touch that skillet anymore. 
I love my stainless steel, though. I got a set of Cuisinart last year for my birthday. They are a pleasure to cook in.
Why then that’s when you introduce the knucklehead to the secondary use of cast iron. You whack him/her over the head with it.
My All-Clad pans are perfectly smooth, as are all the ones I can remember seeing in stores. Shouldn’t be at all hard to find.
On this topic, just last night TheElf was bitching about the stainless as he scrubbed the skillet sparkling clean with hot water and soap and proceeded to put it in the dishwasher. I gently took it away from him, dried it off, and put it in the cabinet while explaining that it was a skillet and didn’t need to be perfectly sterile for the next use and that deglazing was the best way to get the crap off. It is his job to do the dishes, but I can not get it through his head that the dishes do not need to be throughly washed before they go in the dishwasher. When I do dishes I rinse stuff off, maybe give it a scrubbie swipe if something seems to be particularly sticky, then stack the dishwasher as full as I can get it. I almost never use soap on stuff that is going into the dishwasher anyway.
Our dishwasher has a pots & pans mode. My wife often coocks eggs in my SS pans (even though we have non-stick pans alsl - don’t get me started…) and even fried on, rock hard, dark brown egg comes off the stainless no problem.
So on to the next big question - do we let on to Stoid about forged knives?
ahhhh, yay! Just this year we swore off nonstick pans (we’ll still use it for pots where it never really sees high heat) when I burned dinner in the lovely large one we got for a wedding present and totally destroyed the teflon. Yes, I love the nice crust you can get on meat cooked in non-teflon pans. (And, zoid, I’m never going back to cooking eggs in the nonstick pans… I love the little brown crust the eggs get. Though yeah, I have to use more oil/butter than I’d use with a nonstick pan.) And oh, deglazing is my friend! Love it. Love the yummy sauces that result, too!
Then my parents came to visit and my mom was really, really upset that we had no nonstick pans :rolleyes: I live in fear that when she comes back next month she will sneak out to Kmart and buy a dozen cheap $10 nonstick pans when we’re not looking…
Got a method for when deglazing doesn’t work: Moisten the gunk (leave just a couple teaspoons of water), toss in some baking soda, and wipe with a dishcloth. The soda just breaks down the bond between the gunk and the surface.