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I replaced my téflon pans with carbon steel. I find the transition and learning curve to be much more difficult than téflon. Cooking an egg is a big no-no, I n
by alex_duf 2y ago
I replaced my téflon pans with carbon steel. I find the transition and learning curve to be much more difficult than téflon.
Cooking an egg is a big no-no, I need to think about when to squeeze a lemon or when to put my tomato sauce otherwise I might damage the seasoning. Nothing blocking but definitely a lot of things I don't want to think about.
- adrian_b 2y agoThe fastest and the easiest way to cook eggs is in a closed glass vessel in a microwave oven. The power and time must be selected carefully, to avoid explosions, but once the right combination is determined it will always be perfectly reproducible. I prefer to separate the egg whites and the yolks before cooking (and mix them with different ingredients, possibly whipping the egg whites first), but making fried eggs or scrambled eggs is as easy. The eggs can be cooked alone and mixed later with other ingredients, or they can be mixed with other ingredients before putting them in the oven.
- semi-extrinsic 2y agoFor stuff like eggs or pancakes, stainless is actually better in my experience. Just use a little oil and get the pan hot enough so that you have the initial Leidenfrost effect until the bottom of what you are frying has had time to solidify, then you're golden.