No matter if I scramble or fry my eggs, they seem to always stick in my al-clad 6 inch pan(non Non-Stick). Not sure if I am just using the pan incorrectly, but I let the pan heat up first, then spray with PAM or coat with vegetable oil or butter. Eggs still stick!! Am I using the pan incorrectly?
So I attempted to 'season' the pan by lightly coating in veggy oil and baking on very low for 10 hours. However, I now understand that the material of the al-clad is not meant to be 'seasoned'. Seasoning came off rather easily with scrub sponge.
Ok.. I am on a quest for the best egg pan there is. THE BEST!
I also would like to sautee and do light frying in this pan. What pan should I buy?
By the way, I am not sure I am crazy about non-stick coated pans. Seems like after a year or so, they flake or start to peel off the coating.
thanks in advance!