4 ms·

How’s that? Got any additional info?

• yamtaddle 4y ago
  Seriously, the single time I've made eggs work without having a layer of stuck egg at the end, in cast iron, was on this immaculately-maintained ancient cast iron pan in an AiBnB on a Mennonite farm, and even that only worked because I cooked them in a bunch of sausage grease, probably amounting to 10x the fat I use in teflon (butter, in that case). But, I usually make scrambled, and you need tight, lowish temp control for those, which is one thing teflon really excels at (cast iron and stainless need higher temps to prevent sticking)
  • lukevp 4y ago
    Try carbon steel, it’s much less sticky