OK, I've just started to use my all clad saute pan, and it is SO STICKY! I put a nice thin coat of oil on there before sauteing anything, but it still sticks. I couldn't saute my potatoes because any crust that would form would stick and cling onto the pan. It looks like I'm stuck using my cast iron for most jobs, which is a huge pain cause it's too heavy to toss around food in the pan. Right now, I'm a bit sad because it looks like my expensive pan will only be used for things that I know will require deglazing. Any tips on using SS?