On Aug 5, 9:56*am, "Pete C." > wrote:
> 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.


You couldn't be more wrong. Good stainless is just as good if not
better than non-stick. My Emerilware (made by All-Clad) stainless
never suffers from stuck food. One just has to know how to cook. My
pans always just swish clean.

N.