> wrote in message
...
> 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?
>
> Get a nice cast iron pan, season it, fry eggs, donate SS pan to
> Goodwill or keep as a pretty, but mostly useless decoration.
>
> Ross.

Don't agree with that at all. I have a 12" heavy bottomed SS frying pan I
use for tons of things. Anything you need to deglaze is not going to be
doable in a cast iron pan, unless you want to re-season each time. Making a
pasta sauce, steaming mussels in wine, browning meat, doing dishes that go
from the burner to the oven without changing pans. Its all good.

I just don't use it to fry eggs in it.

Jon