As some of you know I made the leap to stainless a few months ago with my purchase of a set of Updates. In almost every way they are so far superior and I love them, but I'm still struggling with one technique I never had trouble with using my cheater Calphalon nonstick. When I want to crisp something up like potatoes or Corned Beef Hash (yea, I love the stuff) I can't for the life of me get a nice crisp on it without sticking and sometime lightly burning it, even when laying down a thin coat of 50/50 for lubricant.
Thoughts?
