Egg WhitesMatzoh Sticking to Stainless Steel

After many, many years of making matzoh brei without the yolks, in a All Clad "Teflon" pan and who knows what previous to that, I really haven't had any problems. Just *some* sticking comparatively. I sprayed Pam and "I Can't Believe it's not butter" spray in the pan for flavoring.

Within the last month, I bought a new Stainless Steel AC MC2 for my matzoh Brei.(egg whites, matzoh and some milk) First time out, I put Pam and ICB in the pan as always. Turned out beautiful. Slid right out of the pan.

After I plated the dish, I cleaned the pan, with Dawn, immediately thereafter.

Followed this routine, for a couple weeks until last night when I asked someone in Williams - Sonoma about PAM. He said that Butter-Oil is better than Pam, as over time, Pam can break down the interior surface of the pan. (paraphrased)

And I thought I heard that:

1) Pam can build up over time, and cause foods to stick.

2) "Cooking sprays" are not recommended for use in All Clad pans.

But here's the thing, I've been washing my AC SS pan after every use, either with Soap and Water (dawn) or Bar Keepers Friend, that I just bought yesterday.

So now that I don't use Pam, everything sticks. I'm using a 10 inch pan, which might be too big, for four egg whites and 2 sheets of matzoh broken up. The pan was on Med hi,and preheated. The Oil was right from the bottle, (4tablespoons) on Med Hi and it stuck yesterday. I did not wait for the olive oil to heat.

Today, I preheated the pan, and ICB only and allowed it to get hot before adding the egg mixture. Had it on a low, which went much better, but the final product wasn't as hot as I'd like it to be.

Please help me because, other people are able to slide eggs (with a yolk?) right out of the pan without a spatula, *using stainless steel*.

Sorry I went on so long. Happy New Year!

Mooch.