3 ms·

I have never put the least bit of thought or effort into frying eggs in cast iron over, say, stainless. It is a better non-stick surface overall. Teflon is gros

I have never put the least bit of thought or effort into frying eggs in cast iron over, say, stainless. It is a better non-stick surface overall. Teflon is gross, do you really want to risk breathing the fumes and eating even more plastic?

dhzhzjsbevs 4y ago
Stainless is hands down the best fried eggs I've ever had. It and maybe carbon steel is the only thing that gets hot enough to make it crispy. You just need to let the pan heat up, drop a teaspoon of oil or butter, let if soak in a second then blast it and drop your egg. More butter more better but that's flavour at that point. For figuring out if your plans at the right heat, a spalsg of water should bead and float around. Going that hot with Teflon will give you the Teflon flu. Only thing I use nonstick for is scrabled eggs and pancakes where a low heat is beneficial.
- na85 4y ago
  I do pancakes on cast iron and love it.
  - mark-r 4y ago
    Given how long pancakes have been a thing, I suspect they were invented on cast iron.
- yakak 4y ago
  Stainless steel is also leaching metals.. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ I kind of suspect the bizarre health correlation for olive oil relates to its poor temperature range.
- lobocinza 4y ago
  It might be the pan but I tried to fry eggs on stainless and it was a horror movie. Even polished the pan as it had a lot of cleaning scratches and it was even worse. I seasoned it and it was better but still you have to use the right oil. Used olive oil and it stained the pan.
  - JimBlackwood 4y ago
    Out of all materials for pans, stainless is definitely the worst choice for eggs. Maybe carbon steel too if still unseasoned.
  - dhzhzjsbevs 4y ago
    I use peanut oil and you need to make sure not to burn it on there. For fried eggs you just need to make sure it's hot enough with oil it should bubble and fry without sticking.
nprecup 4y ago
I always found the plastic argument in teflon vs cast iron a bit weak. Its health risks are well documented at this point. But the seasoning on a cast iron? That is polymerized fats... One might even go so far as to call it plastic. I am told the seasoning is also a carcinogen and in my experience more likely to be ingested than Teflon from a pan (getting a good seasoning that lasts on a pan can be tough!). FWIW I shrug and use my cast iron.

dhzhzjsbevs 4y ago

Stainless is hands down the best fried eggs I've ever had. It and maybe carbon steel is the only thing that gets hot enough to make it crispy. You just need to let the pan heat up, drop a teaspoon of oil or butter, let if soak in a second then blast it and drop your egg. More butter more better but that's flavour at that point. For figuring out if your plans at the right heat, a spalsg of water should bead and float around. Going that hot with Teflon will give you the Teflon flu. Only thing I use nonstick for is scrabled eggs and pancakes where a low heat is beneficial.

na85 4y ago
I do pancakes on cast iron and love it.
- mark-r 4y ago
  Given how long pancakes have been a thing, I suspect they were invented on cast iron.
yakak 4y ago
Stainless steel is also leaching metals.. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ I kind of suspect the bizarre health correlation for olive oil relates to its poor temperature range.
lobocinza 4y ago
It might be the pan but I tried to fry eggs on stainless and it was a horror movie. Even polished the pan as it had a lot of cleaning scratches and it was even worse. I seasoned it and it was better but still you have to use the right oil. Used olive oil and it stained the pan.
- JimBlackwood 4y ago
  Out of all materials for pans, stainless is definitely the worst choice for eggs. Maybe carbon steel too if still unseasoned.
- dhzhzjsbevs 4y ago
  I use peanut oil and you need to make sure not to burn it on there. For fried eggs you just need to make sure it's hot enough with oil it should bubble and fry without sticking.

nprecup 4y ago

I always found the plastic argument in teflon vs cast iron a bit weak. Its health risks are well documented at this point. But the seasoning on a cast iron? That is polymerized fats... One might even go so far as to call it plastic. I am told the seasoning is also a carcinogen and in my experience more likely to be ingested than Teflon from a pan (getting a good seasoning that lasts on a pan can be tough!). FWIW I shrug and use my cast iron.