Originally Posted by chave982
Funny, I'm in the same situation. I just bought a 10" All-Clad stainless steel fry pan, and it's more difficult to use than I had imagined. I've always used nothing but non-stick, so I'm not used to how easily the food sticks to this pan.
It is great for making pan sauces, though.
I'll tell you the secret to SS.
When cooking meats in your pan, there are just a few things to remember for good results.
Always start with a very clean pan. Food sticks to improperly cleaned pans.
The pan and the fat must be hot before you add any food.
Place the meat in the pan and DO NOT MOVE IT. The meat will stick initially but after a few minutes, it will release with the beginnings of a nicely browned surface.
When browning is complete on the first side, turn it over and do the other side the same way.