Quite a while ago, i bought a lovely little 8" All Clad pan, primarily for making eggs in the morning. I usually scramble them, and use a combo of oil and butter. For the first few months, the eggs released fine and clean up was easy. Then, at some point, no matter the amount of fat used, the eggs began to stick to the pan. By sticking, I mean that a significant portion of the protein adhered fast to the metal. Not only was I losing part of breakfast, but the pan was a complete pain to get clean. Yeah, I'd get most of the egg off, but it left these white discolorations with a very fine film that could be scraped with a fingernail but was resistant to cleaning. I didn't want to start scouring it each morning, as that's not rec'd by the manufacturer, so I pretty much stopped using this pan. I'm now using non stick for that purpose.
Anyone have any ideas why this happened? I suspect that another family member cleaned it with something inappropriate for the stainless steel. Anyone know how I could get it back to perfect release cooking?