Stains remaining in frying pan after cooking meat that sticks to the pan. I have tried SOS pads, is that okay?
SOS pads are steel wool with a ton of soap. That means they are an abrasive cleaner, and except on the very hardest surfaces, will scratch away the surface. This makes them very effective so removing a microscopic portion of a stainless steel pan or a slightly less microscopic portion of an aluminum pan (or cookie sheet) is sometimes worth it.
I believe those pans are coated with some form of porcelain, which is a very hard surface. So you're probably removing very little of that surface, but if that's the way you clean it every time — you will eventually destroy the pan.
You may want to consider plain stainless, high-carbon steel, or cast iron. The later two are seasoned with oil and become non-stick. Also... minor stains (on any type of pan) can often just be ignored.