Advice on Stainless Copper botttoms skillets
I need some maintenance advice about two "Chefmate Stainless Copper Bottom 12" and 19" frying pans. I have a whole set of Circulon Pots and a few every day Farber pots. But I bought these two frying pans because I like cooking in Stainless steel and I love the copper bottoms which I hang on my pot rack. BUT, for some reason the food sticks to these two pans. I am about to throw them away. I boiled white vingar in them -- it still stuck -- then I use olive oil and salt and put them in a 200 degree oven to season them. Any ideas or suggestions?
Thanks for your input..Par3/Marie