Sorry if this is a very gross question but I am new to Stainless Steel. Today I seared chicken breast cut in half for about 14 minutes on two different pans using vegetable oil. I flipped them in the middle. They were on two burners of different sizes os they ended up a bit different. I then soaked them in soapy water and gave them a great scrub. The result was this:

https://preview.redd.it/u6xqxnu9o3wc1.png?width=1942&format=png&auto=webp&s=b4546da80771c5c251a487d5a6e1fec4b23bf903

Now clearly pan left fared much better than pan right. Pan left has some speckling on the edge. Pan right has some speckling on the edge and some like larger regions all over.

I keep getting at least these edge speckles and am annoyed about having to pull out barkeepers friend and a scraper to get them off each time.

So like I know I could get these completely sparking... my question is more do I have to to run a sanitary kitchen and give these pans a long life? Will all these marks get impossibly marked in if I sear with it again? Is what's there something that is going to cause health concerns?

Obviously I need to get better at managing temperature but these edge speckles always seem to be there. I would very much like to not have to pull out the heavy guns every single time I use stainless steel.