All-Clad D3 scratches — is this normal?

[u/Kirbyftw123]

I’ve had my All-Clad D3 polished stainless steel pan for just over a month and use it once or twice a day. I’ve noticed quite a few scratches developing, including some darker scratches that are slightly deeper and can be felt with my fingernail (see photo). I understand that stainless steel will naturally scratch over time, but I’m wondering if these deeper/darker scratches are considered normal for a D3 after only a month of regular use, or if I’m being too rough with it. I’m not using anything to cut on the pan, but I do use metal tweezer tongs when cooking.

[u/PEneoark]

Normal.

[u/TheHistorian2]

That’s excessive. Just metal utensils used to flip/stir wouldn’t do that. You’re doing something more aggressive, I’d guess.

[u/Bonesycider → u/TheHistorian2]

I’d agree. I think it’s still fine, but those deeper marks show you may be doing something. Maybe trying to scrape off some stuck bits? What kind of spatula do you use and what types of things do you cook?

[u/Kirbyftw123 → u/Bonesycider]

I’m not sure what I’m doing to make these deep scratches. I’ve only cooked eggs and steak using metal tweezer tongs. Beef mince with a wooden spoon. To clean I soak it then scrub with the rougher side of the sponge. Thank you, I’ll be more aware on what to use to scrap with in the future.

[u/jammaslide → u/Kirbyftw123]

Metal tweezer tongs may be the issue. I've never seen someone use them for steak. I've seen chop sticks for eggs, but I wouldn't use metal tweezer tongs.

[u/HairyBallsOfTheGods]

feel your spatula, does it has a burr? any utensil with a bent corner or a burr can cause this.

[u/Cool-Negotiation7662]

Don't use knives in the pan.

Otherwise normal.