Hey, I'm learning to use my All-Clad SS and have had some hits and misses. The shrimp scampi I made a couple of months ago in my 12" fry pan was probably the best I've ever had. I used the big tiger shrimp I think they're called, with sea salt, butter and garlic. I washed and dried the shrimp with paper towels, they didn't stick at all really and built up a good fond, I didn't use it to make a sauce because I didn't know what to do with it since I already had the butter and garlic for sauce. I tried to fry chicken a few weeks ago and it was a disaster it stuck to the pan... I ate some of it but it wasn't very good. I used medium heat on an electric stove, I perhaps should have used medium high heat because the chicken fried steak I made yesterday on medium high was great and didn't stick at all. I remember Martin Yan saying that cold food in a hot pan will stick so I usually leave the food out for a little while before cooking. Any advise on how to keep chicken from sticking?