If you do end up with hazy, white spots on your stainless steel cookware, it's probably a result of calcium buildup due to hard water. When this happens, fill your pan with one part vinegar and three parts water. Bring the mixture to a boil, allow it to cool, and then wash it and dry it as you normally would. Removing Buildup or Burned-on Food
You can't avoid it; oil polymerizes at high temperatures. Using oils with a high smoke point can help reduce it, though. Probably your best bet is to learn how to clean it. Wash your pan as soon as it's cool enough to do so.
Use unchipped enamelware, glass, stainless steel or stoneware utensils. Iodized salt used. Use canning or pickling salt. Spotted, dull or faded color. Cucumbers not well cured (brined). Use brine of proper concentration. Complete fermentation process. Excessive exposure to light. Store in a dark, dry, cool place. Cucumber of poor quality.
The only reason I'd worry about oxiclean on stainless steel is because unless the surface of the steel has been passivated (highly unlikely), it can decompose peroxides very quickly. The end result would be that any bugs on the surface of the steel might well be protected by the steel, as the local concentration of the peroxide would be rapidly ...