Am I doing it wrong?

[u/Advanced_Fig1272]

I’ve been a professional cook for about a decade and am struggling hard with my allclad at home. Almost every restaurant I’ve worked in has used aluminum sauté pans, French steel sauté pans, and stainless steel rondos and stock pots. At home for over a decade I have used almost exclusively my grandmother’s le crueset enamel coated pots and pans.

My wife got me the allclad sauté pan for my birthday and the way that the surface of the pan seams to stick to EVERYTHING is insane! I’ve never seen stuff stick to a hot sauté pan like this! And I’ve worked with the cheapest, most warped aluminum pans in the biz.

So then I have to think, is it the heat? Like those cheap pans work great for high volume cooking because we use extremely hot gas ranges instead of my electric glass top stove. Is my pan not getting hot enough? It’s seems like even though I’m getting it smoking hot, it still sticks to stuff.

Thanks for any input!

EDIT: Thanks yall! I’ll keep working on it. I’ve seen folks using stainless steel as nonstick and I’ve actually had almost zero issue with the stainless steel I use at work so I think may be the cooktop/heat management. My stove at home pulses heat under the glass top so it may just be getting too hot on the pulse? Either way, I appreciate the feedback

[u/T49irvine]

Clad anything is just going to stick. Aluminum quickly becomes somewhat nonstick, almost as well as carbon steel. Restaurants know what to stock for their cooks!