cowboy wrote:
> 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!
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