Deglaze the pan while it is still hot, I mean adding warm water (don't put cold water in a hot pan or it will warp). That will loosen up the stuck on food, the brown and black bits from searing. Then you should be able to clean it with a dish brush and some liquid soap like Dawn. I also highly recommend making a paste of water and Bar Keeper's Friend or Comet powder if you want to polish them back to looking like new.

I don't know why you got downvoted for simply asking a question. Take my upvote for being curious about how to properly care for your purchases. 🙂

I love stainless steel because it goes straight in the dishwasher.

If I didn’t have one then I’d use cast iron and non-stick more, but I love that it’s completely bulletproof. I don’t need to worry about what I’m cooking, how hot I’m getting it, what utensils I’m using, etc. just cook->dishwasher.

Steel wool? Scraper? I like stainless cause I don't have to be gentle with it. But I also don't care how my pans looks, just how they function.

Add a bit of water while the pan is still hot and put a lid on it for a few minutes. Everything lifts off and then just give it a once over with a some soap and water.

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>I hate our stainless because they are so hard to hand wash. What's your secret?

Scrub with warm water on medium heat. For really caked on stuff, just heat some white vinegar and scrub. It will take anything off.