The stainless steel sink needs of little but important shrewdnesses to remain unchanged over the years:
Rinsing and drying phases are very important to remove all the traces of detergent that would be very harmful for the brightness of sink, and also to avoid marks or traces of limestone (in this regard it would be optimal not to leave in the sink, for a long time, wet sponges). It is important to pay attention also to the quality of water, not only for the quality of limestone but, also for the percentage of iron that, when high, may cause dark marks similar to rust: in this case, we suggest to dry the sink always after the use and, above all, make a weekly cleaning with a specific cream product like “ Buffel Inox”, reccomended by CM, applying it pure (not with water) with a cloth/paper following the finishing. Sometimes, also foods can mark the steel, so we reccomended not to leave acids foods, or with an high percentage of salt, in contact with the sink for a long time, otherwise we suggest you to rinse pleantifully. Corrosive elements, ferrous tools (for example, scissors) mustn’t be left in the steel surface.
In the firsts months of the use of sink, the surface has a bigger resistance to hold water and, for this reason, can appear some “water ponds”, simply eliminable with an absorbent cloth. This “particularity” is due to the water viscosity, to its chemical composition and to the sink finishing: the water is withheld for the cohesion between the two elements (to verify this case, it’s enough to observe, for example, as the water drops are withheld even in a vertical wall, like a mirror a glass).