On Thu, 29 Oct 2009 09:50:48 -0400, Wilson >
wrote:

>You are right. I used to clean with salt and a paper towel, but it never
>really stopped bringing up rusty looking stuff with every new sheet. One of
>the reasons I got the SS pan was for omelets. The sloped sides make them
>perfect for sliding out the finished omelet. But, if it sticks, it isn't
>working for me.
>
>I have a wonderfully seasoned CI frying pan that works well frying eggs. I
>just want to be able to use my SS pan with the same level of performance as
>when I first used it. Thanks

OK, here's the scoop. I just got off 28 days on a ship and one thing
they had at every morning buffet was eggs to order. Fried eggs,
omelets, the works... and they used SS pans. The heat was not very
high (fried eggs took a minute or two just to cook "easy") and they
were not afraid of oil. In fact, we had to tell them to cut back. My
advice is to start with med-low heat and what you'd think of as too
much oil. Go from there. Use a little less oil next time and keep
cutting back until you've reached the minimal amount you can cook with
successfully. You might even need to lower the heat. Does any of
that make sense to you?

Of course, they had the added benefit of just wiping out the pan with
a paper towel before going on to the next customer, but that's how a
line cook works.

--
I love cooking with wine.
Sometimes I even put it in the food.