I recently purchased the All Clad Wok, and have used it a few times for stir fries. Last week I made a stir fry with peanut oil, and it looks as though the oil turned into varnish on the sides of the pan. I tried scouring it, used Barkeepers Friend, and no luck -- the brown specks see inpentrable.

Any other ideas on how to get it clean -- or do I just learn to live with it. Did I do something wrong to cause this?