Why do things stick in my skillet?
I've had a Farberware stainless steel skillet for years, ever since I went out on my own and set up housekeeping. Does anyone else have a problem with certain foods sticking? for example fried potatoes? fried eggs? breaded meats (like chops or shoulder),ect? I use plenty of oil, no extreme heat. Anyone have some tips to share? I'm trying to recall if I had these problems in the very beginning but can't. Maybe the skillet needs seasoning somehow but with stainless I didn't think so.