"Wilson" > wrote in message
...
> OK. I got a nice tri-ply Calphalon frying pan. When it was out of the box,
> a little EVOO would make a fried egg slide around the pan like it was on
> wheels. After that, it's almost impossible to get eggs not to stick on.
> I've use butter w/oil, straight peanut oil, eggs dropped into cold pan &
> eggs dropped into hot pans and they all stick. I'm sick and tired of
> buying Teflon pans that I've got to through away after a year or so of
> use, not to mention what may or may not be getting into my food from it.
>
> How can I get the pan to cook eggs like my first experience?
> --
> Wilson 44.69, -67.3

I feel your pain. Tried in vain to fry eggs in my Farberware stainless pans
years ago. Finally gave up and switched to
cast iron and Circulon. I 'gifted' the Farberware pans to my daughter when
she set up her own place a few years ago
and she has no problem frying eggs in them.

Her comment when I asked her the secret? "Lower the heat, dummy". OK, so
maybe patience was never my strong point.

Jon