825
IF IT'S THE LAST THING I DO!
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You got stuck egg AND forever chemicals in your food, delicious.
Scramble em in a glass cup and pour that into the pan. Might work better
Regardless of the type of pan you are using, you will find eggs ate much less likely to stick if you wait for the pan to be hot before you out the eggs in. I don't know why this is, but if you put cold eggs in a cold pan, they will stick when you cook them.
Also, if you're cooking at too high of a temperature it'll stick. It'll burn the very outer layer and stick the the pan.
Usually you need hot pan as the water will vaporise and make a vapor layer that prevent sticking
For inox pan, it also avoid that the micro cracks in the metal move and expand during the cooking which tend to trap the food and make it stick a lot
But you should avoid to heat a non-stick pan without food as it can emit toxic fume if it reach a critical temperature
Inox pan gang rise up!
Full respect to inox gang, but I'm Cast Iron crew for life
Cast iron full respect bro, but just too heavy.
Do you even lift, bro?
it’s because the eggs expect to be warm and they punish you if you let them get cold. same reason chickens sit on them before they hatch.
A little tip - put a small pad of butter on the pan first, let it melt, and then spread it out. The pan will be the perfect temp for the eggs and it'll make them a bit better.
Also, add a couple tablespoons of milk to the eggs. It will make them smoother and fluffier.
Hey you make eggs like me
You guys are still putting PFAS in your food?
There's nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas.
Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes
I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I'm convinced that people who swear by stainless only ever cook meat.
Never had such a problem, even scrambled egg and the pan looks like new after
Never tried vegetable oil though
Lmao here we go again
I think you've misspelled cast iron. Or maybe carbon steel?
I do want some stainless skillets, but specifically to stick fond in from meat searing, not to replace nonstick. It's for actually the opposite purpose.
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Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I'm not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it.
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Carbon steel is acceptable as well.
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the other chemicals are always going to be plastic, just under a different name
I hate to be the acktually guy, but acktually, there's pocketed carbon hex steel and titanium interior. Both are not plastic and have non stick properties without any forever chemicals. Also there's ceramic but requires wooden utensils and lower temps to keep it that way.
And then there's seasoned cast iron which can be non stick if you properly maintain the seasoning. Stainless steel can be non stick at the right temperature and oil. But it takes temperature control.
There are options and none of them requires pfas or plastic.
More butter
Is this strangely erotic or am I just American?
Did it awaken something in you?
I’ve never understood why so many people struggle with this when you can simply properly butter the pan
Might want to have it healthier
If buttered eggs is the least healthy thing in your diet then you'll be fine
Normally people try to cut a little from a lot of places. Not having to use as much butter helps
Some people don't want butterflies to die just to butter their pans...
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laughs in cast iron
I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.
Solution: get a carbon steel pan.
This grudge is why Thorin chipped the glasses and cracked the plates, even though that's what Bilbo Baggins hates.
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this post was submitted on 23 Dec 2024
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