SCANPAN CTX Sauté Pans

When I sautée onions, I start dry, 5 mins at 425F, and then begin adding water and stir-frying. Eventually you do get some carbon build-up (but not: stickiness). Here are the instructions from the co on how to restore it in that case: Pour water into the pan to cover the base of the pan up to an inch high - put one tablespoon of baking soda per 2 cups of water. Bring to a boil and let boil for 5 minutes. Turn off heat and let stand 30 minutes. Clean pans. Dry all cookware right away to avoid hard water stains. You may need to repeat this process more than once for it to be effective.  You can also use a product called Barkeepers Friend. It is a mild abrasive that is safe for use on Scanpan interiors. You will want to create a paste with the Barkeepers Friend and water, and then scrub with a nylon dishwashing brush or scrubby. Edit 12/256/20 - in the end, I simply do not use these pans for dry-roasting, removing that carbon deposit becomes either too much of a hassle, or you risk damage the non-stick coating. So, in spite of the manufacturer's instructions to use Barkeepers Friend for heavy cleaning, I no longer do. I just avoid the problem by no dry-roasting my onions.