sometime in the recent past Wilson posted this:
> 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?
Thanks all. I got the nerve to try frying in it again. Cold pan, add oil &
some butter, bring up heat & melt butter. Once heated enough for the oil &
butter to flow, I dropped two eggs in which began to immediately sizzle. I
like my yolks runny and over easy, so I started teasing my spatula under the
eggs until they freed up enough to get all the way under them. Then flipped
them and in 30 secs. or so, took them out. No broken yolks.

I think maybe I was stingy on the oil and must be careful with cooking
sausage or bacon first that might have a bit of sugar in them.

Again, this was in a stainless steel pan and not a non-stick pan.

--
Wilson 44.69, -67.3