Reply With QuoteSS pans work great for eggs IF the butter is heated to the right temp. Too low and eggs will stick, too hot and they will stick. If butter or oil smokes it's too too hot.
I watched dozens of videos on how to make SS fry pans non stick (at least for eggs), and I got so I could fry 3 eggs in a small 8" Revere Ware fry pan with no sticking at all, but I seem to have lost that ability for some reason. Now I'm thinking of getting one of the Blue Diamond non stick ceramic pans. I also have 2 Kenmore saute pans, one that's 10" and I could fry eggs in that with no sticking. The eggs keep sticking, and I hate that. I thought I was using too high of a heat setting, so today I tried on 2 or 3, and it stuck.
I "seasoned" the pan with grapeseed oil, which used to work.
But I noticed a while back that after I had seasoned many pans with this oil, and then not used them, they had a coating that felt sticky, and I had to scrub them to get it off.
Maybe I should season that pan with some other oil.
It's just a matter of heating the pan with oil until it starts to smoke, then letting it cool to room temp, then wiping it clean.
I was also wondering if I'd do better with a new SS fry pan.
They say the Allclad pans work good but they're about $100 for a small one.
SS pans work great for eggs IF the butter is heated to the right temp. Too low and eggs will stick, too hot and they will stick. If butter or oil smokes it's too too hot.
No one has any right to force data on you
and command you to believe it or else.
If it is not true for you, it isn't true.
LRH
I think that perfect temp was just under medium though I'm not sure..Originally Posted by TonyT
Sometimes I kind of feel like giving up on SS pans and going back to non stick pans.
I'm going to see if my Kenmore multi clad 10" SS saute pan will fry eggs w/o sticking again. I used to fry eggs in that every day with no sticking at all. I also did so with the small 8" Revere Ware SS pan, but for some reason I can't seem to do that any more. It's a thin pan, on a smooth top stove, so maybe that's the problem.
I stopped frying eggs like that every day and somehow I seem to have forgot how I was doing it.
I got a 2 skillet set of these a few years ago, small and large: https://www.gothamsteel.com
Their site is cheesy but that's actually a good deal.
Costco, Amazon has them also.
Very happy with them and they work great with eggs.
Only downside I've noticed is they're fragile compared to the SS I'm used to.
Lots if micro-chips on the edges, I figure from either smacking a wooden spoon or spatula (only thing I ever used with them, steel would f*ck them up I think despite their advertising) or cracking eggs.
Interiors are still fine.
I use the old standard cast iron pans for non-stick frying.
No one has any right to force data on you
and command you to believe it or else.
If it is not true for you, it isn't true.
LRH
Cast Iron pans are great, but heavy and do require some "seasoning" and maintenance. I don't think any other type of pan should be "seasoned". Also, I wouldn't overheat any non-stick pan, or it will start discoloring and damaging the coating.
I hate frying eggs in SS pans, I can rarely get the oil to the right temperature, and once they stick it is too much of a mess. A couple of years back I got a set of some Italian-made "stone" nonstick pans from TJ-Maxx, and me and the wifey have been very happy with them, easy to clean and no issues whatsoever.
Linux is user friendly, it's just picky about its friends...
Disclaimer: Please use caution when opening messages, my grasp on reality may have shaken loose during transmission (going on rusty memory circuits). I also eat whatever crayons are put in front of me.
๑۩۞۩๑
Thanks fort the ideas.
I'm going to keep trying with the 10" Kenmore clad SS pan for now.
I tried it today, but didn't use enough heat and it stuck.
I believe I did good when I used a dab of butter + a tsp of coconut oil, at just under medium heat, preheated, and with room temperature eggs.
You should never add cold eggs to a pre heated oiled pan.
I eat at least 18 eggs a week.
They're a great source of selenium, choline, and protein.
Cast Iron first choice. I have a 12" and a huge 15".
I season with quality beef suet (tallow). Once seasoned properly, don't need to redo it much, each time you cook meat you're seasoning it some more. Unless you overheat it. And I never..ever...ever...get soap near it. I clean under hot water and scraping with a flat edge wooded spoon or with metal chain sponge.
AllClad makes good stuff too, seriously..the quality of the stainless steel makes a difference with non stick. I can do eggs or anything on mine...
If you cook a lot, well worth the money to purchase quality tools.
There's an all-clad irregular store where you can get factory imperfections for a good discount.
https://www.cookwarenmore.com/all-clad-irregulars/
We go through about 18 eggs a week too, cook only in quality all natural butter, never oil....so bad for you that oil stuff or fake butter. Only pure quality butter like Kates Creamy, Kerry Gold, Vital, stuff like that.
Or cook in bacon fat (from good natural bacon, none of the chemical stuffed common bacon).
MORNING WOOD Lumber Company
Guinness for Strength!!!
I appreciate the replies. Can we add a "like" button here?
I was thinking about buying a new pan or two, a Gotham Steel or a new Allclad 8" SS that's about $50 on amazon.
Then I was looking at how to use a Starfrit The Rock non stick pan. I have one, I've used it off and on for a few years.
So I thought I better try that again to see how well it might work.
I added a tsp or so of butter and coconut oil and warmed up the pan to about medium heat, and fried 3 eggs.
It did quite a good job and I could wipe out the pan with a paper towel when I was done.
Then I put more oil in it and fried mushrooms, onions, and summer squash in it, and roasted some bacon in the oven..
It made for a great breakfast.
If I had fried the vegs, and then added 3 eggs, it seems to get more sticking then, so I did the eggs first.
A pic of my AllClad (the sea scallops) and big cast iron (the steaks) in action.
MORNING WOOD Lumber Company
Guinness for Strength!!!
Nice.
A pic of my AllClad (the sea scallops) and big cast iron (the steaks) in action.
I bet I'd like an Allclad SS fry pan and I may get one someday.
I think the one I can get for about $50 on amazon is an Allclad D3.
I have a set of “Greenpans”. Never had an egg stick
People will forget what you said... and people will forget what you did... but people will never forget how you made them feel.
I had an "Orgreenic" pan I gave away after it got some chips in the porcelain coating. I can't really remember how it did with frying eggs.
This video, and others, say you don't need to "season" a SS pan.
This video says you need to leave the eggs be for at least 2 minutes at low / medium heat so the base of the eggs can solidify and supposedly release from the pan.
That could be my problem right there -- trying to move the eggs around in the pan before they had time to to cook on the bottom.
I will try it again today with low/med heated pan, 1 tsp butter, and leave the eggs alone for at least 2 minutes.
Was going to get an All Clad but I think I'll figure out how to fry in my own SS pans if I work at it.
This guy is using an All Clad pan, but I have a feeling the same technique will work on most SS fry pans.
Careful not to get that too hot...I bought one of those around 15 years ago...and one day, while in a rush...pre-heating it...I forgot to turn it down, and..she got too hot. Once it overheats..loses the non stick..can't bring it back. had to toss it.
MORNING WOOD Lumber Company
Guinness for Strength!!!
My best egg story is cracking the 4th and last into a midnight scrambled eggs feast.
Full of blood.
Cracking them into the pan so it just settled in with all the rest.
Tried to scoop it out with a spoon, but it would pull some weird physics thing and siphon itself back out every time.
Very cool and very gross. Tossed the whole batch.
Still loving the Gotham. Works well and cheap.
Holy sh*t. Looks nice, but even their discounted stuff is off the charts for me.
Yeah, All-Clads are expensive, I can't justify the cost, I am too cheap
I bought a set of those at TJ Maxx for $15-20 ea. depending on size --> https://amzn.to/3LUT8B6
Aluminum is thick so they retain heat, light so the wifey doesn't complain, easy to clean, non-toxic, non-stick, etc., very happy with them. I just had to reuse some other glass lids when needed.
Linux is user friendly, it's just picky about its friends...
Disclaimer: Please use caution when opening messages, my grasp on reality may have shaken loose during transmission (going on rusty memory circuits). I also eat whatever crayons are put in front of me.
๑۩۞۩๑
Correct. I have an induction range. I can put the butter in the pan, go to the fridge to get the eggs, and the butter is burning when I get back. Love the induction though. I learned that real quick with a old pan. I'm carful with the new green pans. Good call sir.
People will forget what you said... and people will forget what you did... but people will never forget how you made them feel.
Posting Permissions
Bookmarks