"Nancy2" 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??"**

Asked and answered many times. ;-) You don't "season" stainless
steel.

Yes you do. And I've described how to season stainless steel cookware many
times. Stainless steel cookware is seasoned exactly the same way one
prepares/seasons internal combustion engine cylinder surfaces and machine
tool way surfaces to make them more slippery Stainless steel cookware can
be used without sticking as it comes from the factory but requires
substantially more oil than one may desire, with seasoning the amount of oil
can be cut way down to no more than is used with non-stick coated cookware.
Professional cooks never use non-stick coated cookware, that's like cookware
with training wheels. One can also season aluminum cookware by the same
method. Circulon attempted to adopt the concept but failed miserably.