3 ms·

I think I'm legitimately an egg cooking expert at this point. I've cooked eggs in 1000 different ways on different pans. There's no comparison - a non-stick pan

I think I'm legitimately an egg cooking expert at this point. I've cooked eggs in 1000 different ways on different pans. There's no comparison - a non-stick pan is going to trivially handle eggs, regardless of how your pan is oiled, the heat, etc, whereas a cast iron is only going to do a decent job if you're cooking eggs in a few specific ways and you take care to control temperature and oil.

earthling8118 4y ago
It's also pretty trivial to get right. I'd use carbon steel just because it can heat faster. I can have my pan ready to go in 2 minutes of heating. Use a bit of oil (sometimes I mix in a tiny bit of butter to help nonstick, but it isn't required) and it's good to go. The difficulty is extremely exaggerated. I've not had a need for nonstick
acdha 4y ago
If the non-stick pan is brand new, yes. The problem is that you need to replace them every couple of years as the coating become degraded or they perform worse - even if you religiously use only soft utensils, simple use and cleaning will break it down. Unless you’re trying to avoid using oil for some reason, there is no time savings.
- insanitybit 4y ago
  > simple use and cleaning will break it down. This isn't my experience. Low heat (which is how you should be using them) and soft utensils (I prefer to use those anyway) should be enough to keep it going - I have no scratches or wear on mine that I've noticed, though I did just replace them. They're quite cheap so replacing isn't really onerous either. > Unless you’re trying to avoid using oil for some reason I don't want my eggs to be particularly oily, or if I'm explicitly making a buttery french scrambled eggs I want to use butter and I want to add it in later, not use it for lubrication/ stick. You'll need much more for the cast iron.

3 ms·

I think I'm legitimately an egg cooking expert at this point. I've cooked eggs in 1000 different ways on different pans. There's no comparison - a non-stick pan

by insanitybit 4y ago

earthling8118 4y ago
It's also pretty trivial to get right. I'd use carbon steel just because it can heat faster. I can have my pan ready to go in 2 minutes of heating. Use a bit of oil (sometimes I mix in a tiny bit of butter to help nonstick, but it isn't required) and it's good to go. The difficulty is extremely exaggerated. I've not had a need for nonstick
acdha 4y ago
If the non-stick pan is brand new, yes. The problem is that you need to replace them every couple of years as the coating become degraded or they perform worse - even if you religiously use only soft utensils, simple use and cleaning will break it down. Unless you’re trying to avoid using oil for some reason, there is no time savings.
- insanitybit 4y ago
  > simple use and cleaning will break it down. This isn't my experience. Low heat (which is how you should be using them) and soft utensils (I prefer to use those anyway) should be enough to keep it going - I have no scratches or wear on mine that I've noticed, though I did just replace them. They're quite cheap so replacing isn't really onerous either. > Unless you’re trying to avoid using oil for some reason I don't want my eggs to be particularly oily, or if I'm explicitly making a buttery french scrambled eggs I want to use butter and I want to add it in later, not use it for lubrication/ stick. You'll need much more for the cast iron.