Originally Posted by mollyanne
...yes, that's what I meant but when the melted edge cools it looks like flaking off pieces and can even get in your food over time.
I just talked to Mother and she's taking her stainless steel pan back today because the egg sticks to it too much she says...i knew it
...darned if that pushy saleslady at William Sonoma wasn't right
She was absolutely right. If she really wants to make omelettes or eggs, a nonstick pan is best. I have only one or two nonstick which I pretty much only use for eggs.
If you have a WS outlet nearby, they sell small Emerilware (made by AllClad) non-stick skillets for about $20.
And, like Andy said, consider a silicone spatula or spoonula. Metal utensils can scratch nonstick (and even stainless) surfaces.