I got a lot of le crueset dishes for christmas, and have slowly handed off the dishes I like less. Recently I got rid of a non-stick skillet cause a friend needed to use one. Now I've only got stainless steel skillets, and two le crueset 10" fry pan, as they call them.
When I sauté hash browns they stick to the steel and the cast-iron. I know its cause of the starch, but what can I do to make them less sticky? The way it goes now I have to stop cooking before they get to my desired crispness cause the sticky stuff starts to burn. I'd much prefer to not go back to traditional non-stick, but I'd also like to be able to cook crispy potatoes.