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Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fa
by ninininino 2y ago
Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
- bilsbie 2y agoI want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
- ninininino 2y agoTips: 1) use more oil 2) get the oil to the right temp 3) try cooking the egg at a lower temp 4) stir the egg more while cooking 5) don't overcook
- chomp 2y agoCast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
- lazide 2y agoI’ve never seen eggs not stick to cast iron.
- hobotime 2y agoLet the eggs develop a crust on the bottom before doing anything with them.
- sevensor 2y agoAbsolutely. Hot pan, hot fat, let the egg set enough not to tear before you try to turn it.
- BigGreenJorts 2y agoAt that point I could just cook in stainless steel. The hope is to not have crusty eggs imo
- moron4hire 2y agoI don't get why it seems like people are all of a sudden talking about "crusty" eggs. I've seen it so much online in videos in just the last year. It definitely feels like some kind of fad. Eggs that have browned to the degree to which I'm seeing on YouTube would have gotten me fired at Waffle House. That said, at Waffle House, we used carbon steel pans for eggs. There was a point where every pan would start to stick, no matter how it was heated. Those pans, we would clean with oil and salt, which is very abrasive. I'm not sure exactly what the effect was: either cleaning off accumulated dirt or filing out scratches and dings that would develop. I'm not sure because the salt should have created more scratches, but there was definitely a "worst" pan that had a deep scratch in it that always had some sticking problems.
- mr_mitm 2y agoBut I don't want a crust on my eggs. I want them pale and fluffy, especially my scrambled eggs. Any brown spots on my eggs and I consider them ruined. If you tell me I won't be able to make eggs the way I prefer them in a cast iron pan, then cast iron is not for me.
- derstander 2y agoIf you have cast iron and you’re having a lot of food sticking issues then you may need to reseason it. As a person that uses mostly cast iron, I prefer it, but I think it does require a bit more care.
- tomcam 2y agoSame here. Judging from other answers, I wonder if it is because we are not dropping them into hot oil?
- lazide 2y agoIt must be, because I know the pans were seasoned in all cases.
- pjgalbraith 2y agoHot pan , cold oil is the trick
- tomcam 2y agoOh! Very grateful for the correction. I do feel that’s a third-degree burn waiting to happen. Are you saying heat the pain to high, then put on the oil? Doesn’t that splash painfully?
- pjgalbraith 2y agoNope since the oil is cold and will take a bit to heat (it doesn't act like water does due to the higher temperature it can handle). For reference it is how wok cooking is done and they use extremely hot pans/burners. If you're using gas switch off the heat for a second.
- tomcam 2y agoDamn I love HN. Thanks for clarifying and basically reading my mind. Have bern choosing my next cooktop for the big honking wok burner.
- lugu 2y agoI am not used to be around the kitchen but I actually did an omelette two days ago with a cast iron. I was worried it would stick. I used a small amount of oil and pre heated the pan at high temperature. After putting the eggs I lowered the heat to medium low. The idea is to have a thermal shock on the outside of the egg so that it solidifies. And then cook it at lower temperature. It worked wonders.
- vundercind 2y agoI’ve managed it. 1) Amazingly smooth, clearly old cast iron pan in an Airbnb. Perfect surface. 2) Cook some of the breakfast sausage they left in the fridge for us (it was a farm) 3) Cook the eggs in the sausage grease. No sticking at all. I can’t do this nearly as well in the pan I have. Yeah, yeah, I’ve seasoned it a dozen times. Doesn’t do much, really.
- renewiltord 2y agoI fried some this afternoon: - hot pan - high smoke point oil - high heat - hot oil - move it once it’s got the brown crust I’ve made scrambled eggs in it before too but these were the things I did today and I’m not expert enough to minimize them without experimentation. I frequently eat eggs and don’t have much trouble.
- andrewflnr 2y agoI make eggs all the time in mine, no sticking. It just needs butter or something.
- anon291 2y agoYou need way more oil than you think.
- JohnFen 2y agoCast iron is the best. The hardest part of cast iron is all of the nonsense people believe about cast iron, leading them to think it's inconvenient and, worse, that gets them to actively make cast iron problematic.
- tomtheelder 2y agoI still have a cast iron skillet, but I mostly stopped using it once I got some carbon steel pans. In my experience they beat cast iron in nearly every way. I only use my cast iron now if I need a huge amount of thermal capacity (like pre-heating it to make pizza on or something) or for the presentation value.
- nemo44x 2y agoIt’s hard to talk to cast iron zealots. They’re usually people that never seriousky cooked before and went from cheap, thin steal pans to cast iron and assume all pans are like the thin pans they had before. Cast iron is fine for certain applications but not many others. I’d fry and egg in one but you can’t make a great matter in one due to the thermal capacity properties they have. Steel lined copper is the king. But yes they are cost prohibitive for some. Carbon steel is nice too.
- ahoka 2y ago"It’s hard to talk to cast iron zealots. They’re usually people that never seriousky cooked before and went from cheap, thin steal pans to cast iron and assume all pans are like the thin pans they had before." Maybe they are the same people who praise Apple and Tesla products for the same reason?
- amanaplanacanal 2y agoI'm trying to figure out what a "great matter" is meant to be but I can't.
- nemo44x 2y ago
- carabiner 2y agoCarbon steel is better in every way. There's zero objective reason to cast iron over it.
- 2OEH8eoCRo0 2y agoPrice
- noman-land 2y agoUse butter.
- Arainach 2y agoMicroplastic and heart disease are both potentially going to affect my health, but the direct impact of heart disease is a lot easier to prove and test for...
- noman-land 2y agoThat's why you should use butter because it's well known and you can test if you're eating too much.
- dullcrisp 2y agoNeither of those things mean it’s better. You could say that about battery acid.
- noman-land 2y agoIt's better in that it tastes good and it prevents sticking. Neither of which you can say about battery acid.
- tensor 2y agoHow about that whole eating fat leads to heart disease being long disproven point? https://pmc.ncbi.nlm.nih.gov/articles/PMC9794145/ https://pmc.ncbi.nlm.nih.gov/articles/PMC9794145/
- mrob 2y agoAlthough the fats in butter have good heat stability, and the proteins can be easily removed by melting the butter and letting them settle out to make clarified butter, butter also contains cholesterol, which is not so easily removed. Although dietary cholesterol is likely safe to eat in its raw form, it's easily oxidized by heating in air, and oxidized cholesterol is implicated in health risks, e.g.: https://pubmed.ncbi.nlm.nih.gov/2887943/ https://pubmed.ncbi.nlm.nih.gov/2887943/
- eyabs 2y agoDo you heat up your pan before adding butter and/or oil? That's an important step to avoid sticking.
- skyyler 2y agoEggs in hot oil in a clean, smooth preheated pan should not stick... Consider trying carbon steel. It's lighter than cast iron and just as non-stick once it's well seasoned. It's ubiquitous in restaurant and hotel kitchens.
- thekrendal 2y agoCarbon steel is also seemingly indestructible; cleaning if something is stuck means deglazing the hot pan. I love my carbon steel skillets.
- euroderf 2y agoIs it possible to skip the seasoning ?
- akvadrako 2y agoNo, then everything will stick to it.
- leptons 2y agoI cook eggs in a stainless steel frying pan several times a week, and I just use plenty of butter. The egg doesn't stick. Also, don't let the butter burn, and don't let the pan get too hot.
- adrian_b 2y agoThe easiest way to cook eggs is in a glass vessel in a microwave oven. It is very fast and reproducible, regardless if you scramble them or leave them intact to look like fried eggs or if you separate the whites and the yolks and cook them separately (which I prefer), and regardless whether you prefer to add some oil or not. Even without using any oil the glass vessel will be easy to clean. You must use reduced power at the oven, to avoid explosions (obviously you should never cook eggs in their shells and you should puncture the yolks before cooking and glass vessels with a glass lid are preferred).
- throwaway984393 2y ago[dead]
- Eumenes 2y agoThis - its super easy. I use an IR temp gun and once the pan is 170, add 1 tbsp. of butter, and it never sticks. I've showed friends and they still insist on their nasty Teflon/non-stick crap.
- tensor 2y ago170c right? I do the same but use 350f. I also heat the pan before adding oil. Works perfectly every time. Even more nonstick than any nonstick pan I’ve used.
- Eumenes 2y agoyep, 170c and I also heat the pan up before adding fat/oil and agreed, its better than non-stock and honestly even easier to clean.
- jessekv 2y agoDoes your IR temp gun accurately measure a shiny stainless steel surface?
- fsckboy 2y ago>Just cook with stainless steel, it's not that hard i've cooked a lot for a long time, and I have never gotten stainless steel to not stick absolutely everything (except water for pasta :) I use cast iron and anodized aluminum and they are slippery AF
- adrian_b 2y agoYou may have a stove that heats the stainless steel vessel non-uniformly, so you might need a heat spreader. Stainless steel has relatively poor heat conductivity, so a direct flame would heat it very non-uniformly in comparison with an aluminum or even a cast iron vessel. Hot spots lead to sticking. For this reason the better stainless steel cooking pots have a bottom that encloses a copper sheet, to spread the heat. In such pots or pans you will not normally have problems with sticking. With simpler pots or pans you must use an external heat spreader.