I have a very high quality Demeyere stainless ply frying pan which is clean and new. I heated it up on high, with some vegetable oil brushed on and placed a few tilapia filets on the pan. The idea was to brown the filets. Instead, when I flipped them after a few minutes, the browned part stuck to the pan like glue and the rest of the flesh tore off.
I know I'm not using a non-stick pan and all, but I thought with oil and proper heat, food should not stick to a good pan. Or do I just need to use non stick for fish filets, period?