Becca wrote:
>
> Here is a message from one of my friends. Any advice?
>
> **"I purchased a new stainless pan, made by calphalon, - the fish
> and eggs stuck to it - what a mess, what did I do wrong? Do I have
> to season a new stainless pan??"**
>
> Becca

Yes, got get a good pan instead. Stainless steel is good for counters
and mixing bowls, but lousy for a cooking surface. If they're expecting
a non-stick surface they need to get a non-stick pan and stainless in
not non-stick. If they want a low stick pan get a hard anodized aluminum
pan. If they're afraid of non-stick or aluminum pans due to discredited
rumors, they need to get a clue and a life.