I decided about 6 months ago to quit using non-stick cookware so I replaced most of my cookware with All-Clad stainless. I often make egg white omelettes for my wife and I for breakfast in the All-Clad 8" skillet. It took me awhile to get the technique down, I heat the empty skillet on medium gas heat for about 1 1/2 minutes, then give the pan a spray of Kirkland canola oil spray. I pour in 2 egg whites and season and sprinkle shredded cheese and lower the heat to a little higher than low, all without disturbing the contents of the pan. I then put the lid on and cook for about 3 1/2 minutes. The omelette always slides out perfectly.
This morning I was not concentrating and poured the egg in without using the cooking spray. I was about to clean the pan and start over but I thought I'd see what would happen as an experiment. So at the end of the cooking time I moved the pan back and forth and of course the omelette didn't move at all. I took my silicone spatula and ran it under the omelette and was able to lift it out fully intact and put it on a plate and fold it over. The pan had just the slightest bit of residue from the egg which cleaned up normally.
So I am thinking the reason it was not a clean up disaster is because of pre-heating the pan and not moving the contents so they were able to get a good sear. I don't intend to repeat this because we actually like the little bit of canola oil with our omelette.
I know one of the biggest complaints about stainless steel seems to be that eggs always stick. Any thoughts on this?