I have a Mauviel 2.5mm tin lined pan that was recently tinned together with another 3mm saute by me. The Mauviel, food sticks no matter what I do. It starts out nonstick and as soon as the heat get enough to start browning the food, everything sticks on the surface. Strongly stuck to the surface. I tried different oils, butter etc, still happens everytime. Starts of being ok and at one point it just holds on to the food. What am I doing wrong? I wondered if it's the tin, but the other 3mm that was tinned with this works fine. I don't ever go beyond medium heat. But mostly I cook between low and medium, more towards full medium.
Invite a friend to chime in on this discussion.Email a Friend