Stainless Steel cookware
Recently my wife purchased a set of stainless steel cookware (Philippe Richardson Collection). Accourding to the directions you must cook on a lower heat to keep food from sticking. If she cooks fried eggs on a low enough heat to keep them from sticking, it takes forever (it seems). She is a great cook but has gone back to her cast iron because they are well seasoned and food doesn't stick. What are we doing wrong? Is there a secret?