First off, Happy New Year Chefs! I have a set of Tramontina's full clad tri-ply. Everytime I use the fry pans I end up with scorches on the outside edges. The base always cleans up easy, but the edges scorches no fail, and it's a pain to clean. I'll clean them up with some barkeepers, get them looking like new, the second I use them again, blam!, scorches again. Coming from using castiron pans for everything, stainless steel cookware is very new to me.
So, what am I doing wrong here? pan too hot? not hot enough? too much/little oil? I usually heat up the pan on a medium heat for a couple minutes before I add oil.
