I admit I am new to Stainess Steel. I am doing by best to try and follow instructions but for some reason, browning ground chicken or shredded chicken are a nightmare in my All Clad 12 inch fry pan. I preheat (glasstop) on about 4.5 for a couple minutes. Add in 2-3tbsp of Canola and wait for the oil to shimmer a little. But when I add the chicken, instead of browning, it creates this dark-brown gummy mass at the bottom of my pan. It looks like a sheet of burned coconut at the end. And as more chicken, "Browns", the gummier the mess. Anyone have any tips on browning ground and shredded chicken in stainless steel?