Transitioning to Stainless Steel Pans – Need Some Guidance

Hi

I’ve finally made the switch to stainless steel pans (5-ply stainless steel, to be exact), but I’m quickly realizing there’s a bit of a learning curve, and I could use some advice.

First off, I’ve already managed to get some brown stains/marks on the pans that I can’t seem to clean off. What’s the best way to tackle this without damaging the pans?

Then there’s cooking… When I make eggs, I’ve started using a good amount of butter, and it’s kind of working. The eggs don’t stick as badly, but I feel like I’m using way too much butter. Is there a trick to cooking eggs with stainless steel without sticking (and without overloading on butter)?

As for meat, it tends to stick to the pan and leaves marks behind as well. I feel like I’m doing something wrong here, but I’m not sure what. Is it my heat settings, oil, or something else?

I’ll admit, I’m not the most experienced cook, but I wanted to ditch the non-stick pans we’ve used for years and give stainless steel a proper go. Any tips, tricks, or general advice to help me get the hang of this would be much appreciated!