Originally Posted by DOpig
Embarassed to say Farberware...
I was right, then. It is the pan's fault. I had one so I know.
If your Farberware is the type with a thin coating of aluminum on the bottom, that's not thick enough to make a difference.
SS is a poor conductor of heat. It delivers it irratically, causing hot spots and burning of the food in the pan.
Look for a SS pan that is either a tri-ply pan with a layer of aluminum sandwiched inbetween two layers of SS throughput the pan. That's the best option. Another option is a disk on the bottom of the pan that encapsulates a thick piece of aluminum.