Thinking about all-clad but…

Most of my frying pans and Saute pans are non-stick. I don’t like to cook with tons of olive oil and butter. With this be a huge problem if I switch to all-clad stainless? Does pam do the trick in stainless steel?

no, you will never recreate the "non stick" with something like pam, each pan has their own purpose.
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