So I'm relatively new to cooking and VERY new to using stainless. I took a cooking class and things worked really well with stainless so I went and got a whole set of D5. My first attempt went really well – a pork tenderloin. But then I tried to sauté a chicken breast that was coated in parmesan. I heated the pan and put a good amount of oil in it and once that was heated added the chicken. That chicken stuck like glue! I tried it again with a second chicken breast and it did the same thing. Any tips on how to keep things from sticking when you are cooking "dry" things (i.e. not much liquid)? Any tips are greatly appreciated!!
You deserve a cookie.