3 ms·
I’d recommend stainless for the average cook. Carbon steel requires more maintenance and clearly the general public doesn’t want to do that. Stainless is awesom
by yesimahuman 4y ago
I’d recommend stainless for the average cook. Carbon steel requires more maintenance and clearly the general public doesn’t want to do that. Stainless is awesome except perfectly slidey eggs require a bit more effort and that’s the trump card a lot of people use, unfortunately.
- filoeleven 4y agoI’m looking for a new pan and leaning towards stainless. I cook a lot of eggs. Friends of mine who also cook a lot of eggs use them with no problem. From what they say and what I’ve read, including in this thread, the “bit more effort” needed is simply to make sure that the pan is at the right temperature before adding oil/butter and eggs. This is testable using Leidenfrost effect on a water droplet. The eggs should also be taken out from the fridge 10 minutes before cooking. If that’s all there is to it, I’m sold.
- 0xbadcafebee 4y agoWatch Julia Child's videos on cooking omelettes. The technique works in every kind of pan and the eggs are always super slidey. That's what I love about learning more about cooking... there's always some alternate method to get what you want. (Julia's stuff is always great because she would spend weeks just to figure out the best way for the home cook to cook something)
- yesimahuman 4y agoI don’t bother with the eggs out of the fridge bit but yea, just get it to the right temp and use enough oil and they come out great