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You got stuck egg AND forever chemicals in your food, delicious.
Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don’t need a lot. A 1/4 tbsp will work.
Use Gordon Ramsay’s method (which means using a saucepan). Seriously, just do it. You won’t believe how good your eggs can be and you’ll never do it any other way. Regular scrambled eggs, but they’re so rich they taste like cheese eggs.
I was going to say “butter” and I was right but apparently he also went with “texture of baby poop”.
I just reduce down the heat and use nonstick pam spray to cook my eggs.
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.
I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.
Never had such a problem, even scrambled egg and the pan looks like new after
Never tried vegetable oil though
What oil are you using? Olive sticks even worse in my experience
Pure, human lard
Man tallow.
50/50 mix of olive oil and butter
Or 1:12 mix of sesame oil and peanut oil
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.
Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain
Any of the above, just a hell of a lot easier to clean stainless. A little water and it’s like new
What now? Of all the things stainless excels at, cleaning certainly isn’t one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup.
I have been cooking on stainless for over a decade, if it’s sticking or tough to clean you’ve done something wrong
Check the pan surface, it needs to be clean and smooth when starting, heat marks are good
When starting, don’t add food till it’s hot
Never use scouring pads, it’ll create grooves in the surface that make food stick
Barkeepers friend is fine but a freshly polished pan will stick at first
Anything stuck to a stainless steel pan will come off with water, if it doesn’t you probably cooked too hot
You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It’s an absolute workhorse and doesn’t need princess treatment like cast iron or carbon steel.
I wouldn’t know.
(But I’d like to know :( )
Lmao here we go again
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.
Non-stick is used as a crutch by people since you don’t need to know the proper temperature to cook at or basic simple prep before cooking. That’s the only reason I’ve been able to figure out.
I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.
But like, even if it sticks I can just go at it with my steel spatula and it’s fine.
I guess some people just don’t want cooking to be an involved process. Stainless isn’t necessarily a “set it and forget it” way of cooking.
For sure, it’s not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you’d have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.
Such an unhealthy fad
It doesn’t even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn’t like vegetables lol
Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤
It’s not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat.
Carbon steel is acceptable as well.
Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.
I’d put mine up against any nonstick pan.
Amen
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.
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.
leidenfrost effect
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?
Maybe I should!
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.
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.
When the pan heats (and expands), its microscopic gaps close up. If foods are added before this happens, it pinches and traps the food causing it to stick.
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
More butter
Laughs in Paula Dean.
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
We were told that fat was unhealthy for decades. It’s not surprising that many still believe it.
Non stick pans are sold as not needing fat
I’ve recently learned making sure the pan is very hot also really helps.
Some people don’t want butterflies to die just to butter their pans…
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
Scramble em in a glass cup and pour that into the pan. Might work better
It did not.
You forgot to turn on the heat
🤣
Well it was worth a shot
Yes, thank you, your advice was good so I thought I would take a crack at it.
Solution: get a carbon steel pan.
laughs in cast iron
This grudge is why Thorin chipped the glasses and cracked the plates, even though that’s what Bilbo Baggins hates.
So relatable! I too cook with pans in the kitchen!
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.
Did you scratch it? Let me guess, you used a metal fork or spatula.
Either take care of the surface or get a nice cast iron. Possibly both.
A cheap nonstick pan will keel over even if you exclusively touch it with soft cotton gloves.
Source: my $7 “poor student” pan
Non sticks are disposable. They will eventually degrade no matter the care.
I use one small 8in for eggs abd the rest of my cooking it’s cast iron or steel.
