"cowboy" <cacheoverflow@yahooDOTcom> wrote in message
...
> 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!
>

Not preheating enough is the most likely cause.


--
Peter Aitken

Remove the crap from my email address before using.