The other thing I really like is my stainless steel chainmail scrubber. It's just a piece of chainmail that costs $10 or so in Amazon. Using soap and water it knocks off burnt on stuff very well, and unlike scrubbers, cleans up really easily by just grinding it on itself under flowing water. Usually after, say, cooking a steak I'll use the chainmail first then a scrubber for what's left. Since chainmail is rounded, it doesn't scratch a stainless steel pan.

IIUC stainless steel is approximately third or fourth after copper/brass for anti-microbial action. Most bacteria doesn't like the chromium and nickel apparently.

Though frankly I'm not very worried about that... clean, dry, surfaces don't harbor much bacteria anyway. And it's a pan: the moment you apply heat everything alive on it is going to die a quick death. I eat steaks that are straight up cold in the middle anyway.