I purchased a 5qt. stainless steel sauté pan on Friday to use for searing some beef tenderloin steaks. I warmed up the empty pan, added vegetable oil, turned the heat up to medium-high, patted dry the room temperature steaks on paper towel and placed them into the hot pan. I let them do their thing without disturbing them for about a minute or two, and was surprised when I went to flip them that they were slightly sticking (some worse than others). They did have a nice brown sear on them. After another minute or two of searing the second side, I wanted to loosen them from the bottom of the pan before placing them into the oven to finish cooking - but found they were slightly stuck again. With a little persuasion I was able to fee them, but I'm left wondering what I did wrong and why they were sticking? Used enough oil to evenly cover the bottom of the entire pan.
Also, I cleaned the pan after the meal with dish soap and a plastic dish brush and it looked great - but after letting it dry it appears that I can slightly see the outline of where each steak was placed in the pan. The care instructions say that any discoloration or staining can be removed with lemon oil or vinegar, maybe I should try that.
Any advice would be greatly appreciated - thanks.