I bought a Sur La Table brand 12" skillet and tried it on a piece of tilapia. I thought I did everything right...I heated up the pan on med. heat, waited a few minutes to put my oil in (canola) and after a minute or so, put the fish in the pan. I cooked it on each side for a few minutes and it stuck a lot. I was discouraged, so I returned the pan. It probably wasn't the pan, but something I did! The salesperson tried to talk me out of it and said it is tri-ply just like All-Clad. I found that hard to believe since All-Clad is 3 times the price! I don't know whether to give up on stainless or try something else. I really want a pan that will allow me to get a nice sear on meat or fish and be able to deglaze the pan for a nice sauce. Is hard anodized the "middle of the road" between stainless and non-stick? Any suggestions would be great. Thanks.