when I go to waffle house, they use an aluminum skillet and a small amount
of oil and the fried eggs glide off the pan

when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
like crazy

yes, I am preheating the skillet, yes I am using generous amounts of Pam
cooking spray (canola based)

so why do they get perfect release and easy cleanup with a cheap looking
aluminum pan, and I am using supposedly the best skillet that isn't teflon,
and I get a mess?

please help!