Huh. Thanks for the answers! They're an eye-opener. I assumed that professional kitchens would put everything into the d/w.
Now, does anyone have an answer for this one? If they're not supposed to go into the d/w, then why do W-S and SLT say theirs are d/w safe? My guess is that the higher grade of pan sold by those stores (Chicago Metallic) will discolor but do nothing more, but the crummy grade (possibly? , but it seemed OK) sold by Sam's will fully blacken and get sooty in the d/w. Maybe--??
(New screen name: testpans45. )
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan