4 ms·
> Why is there even a market for potentially harmful cookware? Was it driven by marketing or am I mistaken, and my pans aren’t any good? Eggs. There's a reason
by icelancer 4y ago
> Why is there even a market for potentially harmful cookware? Was it driven by marketing or am I mistaken, and my pans aren’t any good?
Eggs. There's a reason almost all professional chefs, despite knowing more than anyone about how to season metal-based pans, use nonstick pans for eggs. (And sometimes fish.)
- joe_the_user 4y agoProfessional chefs... I can believe nonstick is X amount faster for Y different dishes. I am still easily able to cook crepes, omelettes and fried eggs perfectly with my well seasoned cast iron pans. I'd note that nonstick pans are usually coated aluminum and so a fair amount lighter than cast iron pans. If I needed to produce a certain number of eggs per hour, that would be a big thing for me. But should society decide based on this?
- Y-bar 4y agoWhat am I missing out on? Something must make teflon/nonstick better than cast iron here, but I have never had any problems with eggs or fish in my heavy pans.
- AdamN 4y agoI like cast iron too but eggs are still less likely to stick on a non-stick pan and you don't even need oil/butter
- synecdoche 4y agoIt’s funny you would say that. A fried egg in one of these steel pans [1] is so much better that it is almost a different dish. The white gets a wonderful crispy texture. Pan seasoned by heat only. No oils. And it is non-stick after that. [1] https://www.debuyer.com/en/1-1359.html https://www.debuyer.com/en/1-1359.html