Stark wrote:
>
> I seem to have the same All-Clad problem as cowboy, only mine's with
> chicken breasts. I've preheated then added olive oil, corn oil,
> grapeseed oil, safflower or butter. Tried to dry chicken breasts,
> lightly floured or not, breaded cutlets, fish fillets etc. and the
dang
> things promptly stick. And I mean stick.
>
> And after three or four minutes, or five or six, I have to chisel 'em
> off the pan. Same thang with the second side.

That's just when it releases in my experience. When it
is time to flip, bingo it is not stuck to the pan any
more.

> If I leave 'em any
> longer, the fond seems to burn, but maybe that's what I'm looking
for.
>
> Thinking I had invisible build-up, I've scoured the skillet with SOS.
> Don't tell me I've scratched the stainless steel beyond repair.

I think sheen matters for eggs not for other stuff. Sorry,
dunno.