5 ms·

I used to have a Finex pan that was glass smooth. Eggs stuck to it like it was stainless steel (which is also very smooth). And I could never get a good season

• tristor 5y ago
  You have to preheat the pan, just like you do with steel. I make eggs almost every day in either an All-Clad D7 skillet or a Field cast iron skillet. You need to pre-heat the pan and then add fat/oil. You also should avoid high temperatures for delicate foods. I've been cooking this way for years and never have problems with eggs sticking. On my stove the burner goes to 10, I use 5-6 with a steel pan, maybe as low as 4, for eggs. After it gets hot enough (can tell by feel) I add a small pat of butter and swirl it around the pan and then set it back on the burner and wait for the butter to start to foam/bubble. Crack in your eggs, use a turner/spatula with a narrow enough edge you can get under without tearing them to flip. Easy peasy.
  • SECProto 5y ago
    Agree adding the oil only after the pan is hot is the key step. Learned through trial and error
  • pkulak 5y ago
    I have no problem with any of my Lodges. I was just commenting that I don't think smoothness has anything to do with non-stick. But you're right, going in hot is absolutely one of the keys.
    • deleted 5y ago
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