When home cooks use stainless steel cookware for the first time, they're often concerned about food sticking to the pan. Technique and practice will prevent sticky mishaps, but the way food adheres to the surface of stainless is also what makes it so great — that's how chefs get rich golden sears and caramel-colored fond for using as the base of delicious pan sauces. You just have to be patient and let it release on its own. | Made In Cookware