Braziers bring the smells and flavors of grilling outdoors into the kitchen. The brazier is meant to be filled with coal or smoking pieces of charred wood and a grill is placed over top of the brazier. The result is food that tastes as if it were just cooked outdoors on the grill, but the chef never had to leave the kitchen. As one would imagine, using a brazier can be pretty messy work. The charcoal briquettes can leave black sooty marks all over this inside of your stainless steel brazier so they need to be pretty well cleaned after the end of a cooking shift. Fill the pot with water and let it boil on the stove and then let it cool slowly. This should remove a lot of the debris that was originally caked on to the inside of the pot. Rinse the pot out and, using a warm, wet cloth and some mild liquid soap, clean the interior and exterior of the pot. If there is still some food caked on the pot, repeat the process above. Never use abrasive chemicals or materials on your stainless steel cooking pans. They will scratch up the finish and leave the cookware susceptible to rust and corrosion.