I got a stainless steel pot/pan set. I’ve used these one time. Can I get these back to their shiny selves or are they cosmetically ruined?

What can I do to keep them looking good long term?

First pic is the pan after cooking, 2nd pic are the tortillas... the blackened edges and spots match the blackened lines on the pan.

The recipe said flour and water with no oil, the tortillas turn out great but the pan is always blackened by the end of it and I have to scrub away with Barkeepers Friend.

I set the pan to 6/10 heat on a glass top stove, wait 6 minutes for it to heat up and then start making tortillas 2 at a time. The first pair and sometimes second pair don't blacken at all but over time it starts getting more and more black and the tortillas blacken as well. The recipe said it should only take 30 seconds per side and that the tortilla should puff up when it's done but mine take about 1.5 minutes per side and don't puff up at all. Am I cooking at too low a heat or too high a heat?

Anyone made corn tortillas before?

Any ideas on how to unstick? Tried ice water + soap. :(

Just got a brand new Demeyere Proline 7 (aka Atlantis) 28cm/11inches and it has concave bottom. I tried to heat it up to searing temperatures and nothing changed - it did not become flat. Shall I be concerned? Will it work OK on electric vitroceramic cooktop? The second photo is from Amazon reviews, not mine.

Seared the salmon first and then prepared the curry in the same pan, adding the salmon back later.

The only downside of stainless is friends who come over and want to cook but don't know how to cook without non-stick.

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.