I have a couple of stainless steel frying pans - they're 'catering' ones (ie very thick bases) and I haven't had much of a sticking problem with them but I do find that with things like eggs, it really helps to use quite a lot more oil than you might be used to from non-stick type pans (which of course can be drained away before serving). I've had mine over ten years now and they still look like new, so worth perservering with yours, I think! |