Hey everyone, Pico's post is the trick. I did exactly as Pico said and voila! No stick! Heat the pan first, put the oil in, swirl it around the bottom, and add your food. The food slid around on the bottom of the pan just as if it were Teflon-coated! I am the worse cook on the planet, and have extremely little patience. This worked and made my day, so I just had to post it :D.
Here is Pico's post: The trick to having a pan that doesn't stick, is to heat the pan first, just the dry pan no butter or oil. You know when the pan is hot enough, when you add the butter or oil, it spits. Lift the pan a little and swirl the butter around the bottom of the pan and add your food. It won't stick. This is for all kinds of frying pans from stainless steel to cast iron. The pan should be on high heat but not high enough that the element is bright red. A medium high heat. ... View related article.
