Hi everyone. So I just bought a 12" All Clad frying pan two days ago. I'm new to stainless steel, normally I use nonstick. My nonstick pans are old and needed replacing, so I figured I should try another type of pan. In hindsight I probably should have gotten a cheaper stainless pan to learn on. Oops. Regardless both days now I have been burning the bottom of my pan, and I'm not sure why. Other people seems to use these pans without issue and the food slides right off.
Maybe it is the oil? I use extra virgin olive oil. I preheat the pan until a drop of water is Lendfrosting on the surface. The heat is medium-high.
Below is a link to the chaos. Any advice would be appreciated. Thank you
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