On Mon, 26 Oct 2009 12:01:31 -0400, Wilson >
wrote:

>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?

Must admit, I feel your pain.

While I have many S/S pans, I rarely use them for frying anymore.
Problem: Some foods leave a slight coating on the S/S cooking
surface and this seems to increase the "stickability" of the metal.
It's most obvious when you make rice or beans in a S/S saucepan,
and have to buff it clean. My copperware is S/S lined, and
periodically I have to get out the BonAMi (Gypsum) and polish
them bright. Now for eggs I use silverstone, or, for fritattas
and scrambled, I use Cast Iron. I still use my S/S sometimes for
roux, but rarely for browning or cooking eggs.

HTH

Alex