I just bought my first set of stainless steel cookware last night, but I'm having some problems that I'm hoping some of you could help me figure out...
I tried cooking an omelete French style, something I've been able to do flawlessly in my nonstick pans. This turned out to be a disaster, though. Half of it stuck to the bottom! I did let the pan heat up a few minutes, added butter, and put the eggs in as soon as the butter stopped foaming.
Any tips for me on adjusting my technique?
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