Matt300ZXT
Well-known member
I've had a decent set of Calphalon stainless cookware that my family bought me from Wal Mart several years ago and that's the only pots/pans I have. I loved them, so my parents bought a set too, but didn't like them and ultimately gave that set to me too because food would always stick, even though stainless steel is touted as being nonstick. I didn't have such bad luck with meats and veggies, but eggs mostly. So much so that I had intended on buying a nonstick pan especially for eggs. Anywho, after moving up here and unpacking all my stuff and arranging the kitchen the way I want it, I figured it's high time I learned if there was a trick to why people love stainless steel for all cooking, even though my luck was mixed. I preheated the pan much longer than I usually would, until the water test worked like shown, and then a little avocado oil to coat the bottom, a pat of butter for flavor, and in went the first egg. Other than spreading out more and being difficult to flip it, it didn't stick one bit and just slid around when I moved the pan. Even after soaking up some of that oil and butter, the second egg went in and this one stayed in place much better so flipping was easier. It flipped, slid around like I wanted, and nothing stuck. SUCCESS!!