I have two brand new commercial adonized Calphalon skillets. One frys perfectly, no sticking. With the other one, everything sticks--espcially fried eggs. How can I season the "other" skillet so that it behaves like the first?
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I would call the company and explain to them why they are acting differently....Perhaps you got a bumb one?
Most often eggs "stick" if the heat is too high.
Dishing with Esther Choi of Mokbar.
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