I'm so happy with my SS fry pan I just ordered one in the 10" size.
I used the 12", which seems really
big for some reason, to make some loose meat sandwiches for lunch. Rachel Ray's 30 minute recipe. It's the first time I fried burger in it. Even though olive oil was used I noticed a little fond appearing on the bottom as the burger was done frying. It was very lean burger, btw. After I added the chicken broth and brought things up to a boil the fond completely disappeared on its own from the bottom of the pan
However, after I was completely done there was some brown "fry residue" on the sides of the pan. I was thinking, uh-oh .... Some dish soap and a scotch-brite cloth and the stuff wiped out as if the pan were a non-stick. I probably could have used a paper towel to wipe it out even.
SS cookware rocks