I need some professional help here :) !! I am learning to cook with SS pans (not wanting to use nonstick pans anymore...) I used an All Clad 12 SS pan, for starters. I grated the potatoes (Russetts) in my food processor first (after peeling). I used approx 2 TB of olive oil in a well-preheated pan. At first i thought they were ok but then began sticking (badly) to the pan, got a gummy consistency and never would actually brown again after i turned them once (i waited to turn them till the bottom looked brown and crispy). Now, i have a pan with badly stuck on potato, the potatoes never got done and i almost cried (till i remembered this was a learning experience and i could ask all you wonderful mentors). I have cooked them before in a non stick pan but i am determined to learn how to cook without it!!
Thanks in advance for your time, as always!!