[QUESTION] nonstick cookware?
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I have no issues with eggs over easy, but when I scramble eggs on my cast iron they always stick. What am I doing wrong?
You still need grease (butter, oil, or other fat). You may also want to cook it just a tiny bit longer. If they’re done, they shouldn’t stick.
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You still need grease (butter, oil, or other fat). You may also want to cook it just a tiny bit longer. If they’re done, they shouldn’t stick.
I use plenty butter, so maybe I’m not letting them set long enough
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I have no issues with eggs over easy, but when I scramble eggs on my cast iron they always stick. What am I doing wrong?
Lower temperatures and more butter/oil or milk help. I have heard keeping the eggs out of the fridge a bit and letting them sit for a bit before disturbing them in the pan also helps but I don’t have time for that and some bits are always going to stick, they just mean you have some nice crispy bits to scrape off and put on top.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Alright time to get downvoted to oblivion.
Yes, I know non-stick is bad for the environment. So I want to give a recommendation for a good set so if you do buy it you dont have to throw it out after a year.
The non-stick I currently have is from all clad. I’ve owned them for 4 years now and they still work great.
In the past most non-stick pans would start sticking after 2 years, so these lasting this long is pretty good great. Yes, they start sticking even if I stick to medium heat.
Yes, I own both carbon steal and stainless steel pots but sometimes I just don’t want to deal with the clean up.
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I have no issues with eggs over easy, but when I scramble eggs on my cast iron they always stick. What am I doing wrong?
I’ve had this problem with scrambled eggs and cast iron. Two things help for me. One is letting the eggs set a bit before I commence scrambling. And the second comes down to choice of spatula. I find that a thin metal “turner” spatula does a much better job at cleanly separating the egg from the pan.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Sorry to avoid your specific question, but just a little comment that I’ve found the enamel/ceramic coated cookware to hold up extremely well and work well for me.
But I cook my eggs on a nonstick griddle I have - cheap from Walmart, like $15.
In general, if your eggs are sticking, you are not letting the pan heat up before you cook (typically non–nonstick metal pans/skillets need this), or you’re just not using enough fat/oil. It doesn’t take a whole lot, but you do need some.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Electric is certainly a challenge when coming from a gas burner. You need to be more patient with it.
It takes longer to come to heat and longer to cool down. It sounds like your pan it too hot when cooking eggs. It’s gonna take you some practice to know when the right burner point is and how long it takes your pan to heat up.
I can’t give you advice on a specific non-stick pan though. I use stainless steel but on gas. It takes 5-10 min to reach an even heat over the whole pan. Once the whole pan reaches heat just a little oil keeps eggs from sticking.
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What’s your budget, and how long do you want the non-stick coating to last for you? EDIT: actually I wasn’t familiar with that Anolon, and it looks nice. I’ve been hankering for the Misen carbon non-stick. Both look nice, and I think Misen has the slight edge on non-stickiness and ease of use and upkeep. Your opinion may differ, but I think both would be solid options.
budget right now would probably be no more than $150/pan, and with good care at least a year’s worth of cooking. i was raised well enough to not use metal utensils on coated pans so at least that will aid in the life of the pan
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That’s completely false.
Are the non-stick coated pans good? No. Is there anything in them that can give you cancer? Also no.
You are insane.
Here’s one of the “new” and “safe” studies right here:https://pubmed.ncbi.nlm.nih.gov/28913736/
Look up any other previous versions. Cancer all the way down.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
I typically coon on 18/8 stainless fir typical pots and pans stuff. 50+ years old. Literally the stuff I grew up learning to cook on. I had to replace a few handles but otherwise the stuff looks brand new, despite countless decades of stuff getting burned in them when stuff did stick.
When something needs high sustained heat I have cast iron. Cast iron when properly seasoned is non stick but it’s heavy and you can’t quickly adjust the heat level. So not great for delicates like eggs.
I have a dedicated ceramic coated aluminum pan for eggs. Nothing but eggs. No metal utensils. No dishwasher. Just eggs. It gives instant feedback on temp changes, absolutely zero fat is needed to prevent eggs from sticking (but use it anyway for flavor). It’s light weight for quick flips and folds on omelets.
And I have a carbon steel wok that I also scramble eggs in when doing fried rice. Lots of oil needed because they do want to stick no matter how fast you move because of the high heat.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Unpopular opinion, but all nonstick cookware has a limited lifespan, get something inexpensive and Teflon and expect to replace it away every couple years. For the most part do your cooking in stainless steel, carbon steel, or cast iron cookware which are all fairly nonstick of you have good technique and save the Teflon for more challenging foods or when you can’t be bothered to wait for a pan to heat properly.
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You are insane.
Here’s one of the “new” and “safe” studies right here:https://pubmed.ncbi.nlm.nih.gov/28913736/
Look up any other previous versions. Cancer all the way down.
Go read the thing you posted. Kindly do not reply to me.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Stainless Steel, Carbon Steel and Cast Iron have been mentioned, but also look at Nitrided Iron pans. They don’t rust and are as durable as cast iron!
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Go read the thing you posted. Kindly do not reply to me.
You are a crazy person
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Carbon steel is a great option, it’s basically cast iron but lighter. If you can’t be bothered to maintain the seasoning, nitrided steel is also an option.
Be very wary of any nonstick coatings like Teflon, they’re basically all poisonous to either you or the planet.
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You are insane.
Here’s one of the “new” and “safe” studies right here:https://pubmed.ncbi.nlm.nih.gov/28913736/
Look up any other previous versions. Cancer all the way down.
Did you even read the abstract of the thing you linked?
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
Your problem might be not pre-heating the pan long enough (this goes for cast iron, stainless, and carbon steel). For eggs made in pans with these materials, you need to let it sit on the heat for a bit; not too hot to obliterate the egg, but hot enough to evenly heat the pan. The pan should have some oil/fat in it as well.
In layman’s terms, the science behind this is that these metals have little microscopic “pores” that open wider when heated. When the pan is cold, they are smaller and latch onto the food. Heating up the metal opens up these “pores” and allows the oil to lubricate the metal much better.
You might want to invest in a 3-ply stainless steel pan ( which basically means aluminum encased in steel). The steel protects the aluminum, and the aluminum distributes heat evenly to the whole pan to facilitate the above process. As long as you pre-heat the pan and add enough oil or butter, not even eggs will stick. I personally use a Viking stainless steel pan, but I’ve also heard that Made-In makes some good ones too. Cuisinart also is a cheaper option
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budget right now would probably be no more than $150/pan, and with good care at least a year’s worth of cooking. i was raised well enough to not use metal utensils on coated pans so at least that will aid in the life of the pan
The beauty of those carbon steel options is that you can use metal utensils with them!
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
I use ceramic coated cookware. Nothing really sticks to it. Farberware should be fairly cheap for a set. Im not really a fan of cast iron mainly for the weight. I don’t like feeling like i’ve just done a full set at gold’s gym every time i cook scrambled eggs.
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.
since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.
anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe
from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase
I am on team cast iron, nonstick coatings always seem to be problematic. Cast iron gets better and better with time, and I cook with fats, so it works for me. Buy once use forever, other pans have come and gone but my cast iron is still here and my kids argue about who will get it when I die.
But as I’m sure others have already noted, technique makes a big difference too - oil into hot pan, food into hot oil and not moving the food at the beginning helps it release.
