I'm not a fan of nonstick cookware, don't use it. Tried to make some pan fried potatoes, cut up some Yukon Golds into 1 1/2 inch chunks, heated up some olive oil and spices in a stainless pan and threw them in. But after a few minutes, they started to stick to the pan. The outcome was a burnt mess. Tried little amounts of water, no help. The potatoes need a good while to cook what's the secret of great homefries without burning? Thanks!