I use Cuisinart P and P a lot. I put a fine coat of oil on the surface of
the pan, olive oil for low temp. items like eggs, etc, and canola for
steaks, etc. I have been spraying the cooking surface and the steak with
PAM. You can't cook directly on copper. With Cuisinart and AllClad the
copper or aluminum is sandwiched between and inner and an outer layer of
stainless steel.
SS is superior to non stick for steaks, etc. The meat chars on the outside,
and leaves the interior moist. You can deglaze the pan after cooking with
wine, and create a nice sauce for steak with butter, etc.
It is more difficult to saute flaky fish on SS than on non stick.

"bob" > wrote in message
.. .
> After reading recently about the health pitfalls of teflon, can anyone
> give suggestions for cooking with stainless or copper pots/pans and not
> having anything stick? (like eggs, etc.?)
>
> bob
>