I have SS All Clad skillets and love them. It does take time to learn how to cook with them. Turn your stove burner to medium and sprinkle a few drops of water in pan. When the water starts dancing or drying up, spray your skillet with cooking spray or a bit of oil. Then when that appears to dance just a bit break your eggs into pan and cook as usual. I love them for eggs; they just slide right out and leave no residue. When you are cooking meat do the same thing, but it will stick until it is through searing (browning). Don't force turning till it releases easily. Also don't add oil until the pan/skillet is heated.

I love stainless steel…and cast iron. The key for higher heat cooking is to not put the food in the pan too early, and then don't mess with the steak/eggs (proteins) until they're ready to turn, like lizbeth also said. For starches, cook on much lower heat, slowly, and keep them moving.

Let the pan cool fully before putting water in it to soak or clean.

If after taking food out there is some stuck to the bottom, while the pan is hot/on the heat, grab an ice cube with some tongs and "scrub" the area with the stuck food with the ice cube. It's take it right up.

finally, keep a bottle of Cameo for stainless steel by or under your sink. This stuff really keeps SS beautiful. And use either a SS scouring ball or one of those green scratchy scouring pads to clean it with the Cameo. For a first-time thorough cleaning with the Cameo, I would definitely use a SS scouring ball (they look like balls when you first buy them). Be sure to rinse the pans very well after using the Cameo. I actually rinse, then do a quick wash with detergent after I've used Cameo.

Thank you all so much. I still have to get used to the new stove, it's a glass cooktop and heats up much faster than the 40 yr. old stove we had, that quit working. Sort of makes me feel like a kid again, when I was first learning to cook at 14! Well, the saying is, "if you're lucky, you learn something new everyday." and I like to be lucky. I waited until the skillet was cool, then added water to soak, I had read about how pans and cold water equals warp. I have a scraper made of bamboo, worked great to take out the stuck on mess he made. Poor guy, guess he needs to learn it too. Thank you all, again and Happy Easter!

I LOVE LOVE my4 ply stainless as does my mother she has been using hers since the early 1960's never had a problem or replacement very little trouble with anything sticking. I've used mine since the mid 1970's after learning how to cook with mom's I could not imagine cooking with anything else. I was only 13 yrs old when I bought my set of 4 ply cookware my only regret was that I didn't buy stainless bakeware the heavy stuff like momma's It took me a few years but I did aquire the most important pieces as gifts. Oh an the stainless tumblers like momma has.