aem wrote:
> Heat the pan first, then add oil to coat the bottom of the
> pan, then the food. Lay it in and leave it alone, do not try to move
> it around prematurely. When it has cooked and adequately dried/
> crusted, it will release from the pan without undue sticking.
> Stainless steel is a great pan and saucepan material, you just have to
> learn through experience how it works. I routinely cook fish fillets
> and steaks in the ss pan. For eggs I use a small nonstick that I
> bought just for eggs, so I'm not anti-nonstick entirely. But ss is
> far superior for almost everything else. -aem
>

Thanks for posting this information, I will send it to her. Sounds like
this might work.


Becca