Least toxic non-stick pan for scrambled eggs?

[Anonymous]

I use stainless steel or cast iron for almost all my cooking, but need a new non-stick pan for making scrambled eggs. What's my least toxic option?

[Anonymous]

Caraway brand is the best.

[Anonymous]

Anonymous wrote: Caraway brand is the best.

Thanks! I just bought one.

[Anonymous]

You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

[Anonymous]

Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

Okay. Care to share your wisdom?

[Anonymous]

Anonymous wrote:

Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

Okay. Care to share your wisdom?

Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

Okay. Care to share your wisdom?

Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.

Yeah but when you're scrambling the eggs eventually they soak up the butter and then they hit the pan again without any butter on it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

Okay. Care to share your wisdom?

Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.

Yeah but when you're scrambling the eggs eventually they soak up the butter and then they hit the pan again without any butter on it.

This is why I use butter + olive oil (NP).

[Anonymous]

if the cast iron pan is seasoned well nothing sticks to it. I haven't used anything but cast iron in years.


Make sure it is a well seasoned pan to begin with ( I only buy Lodge brand), then never use soap to clean it, and oil it after heating it up between uses.

[Anonymous]

I cook almost everything in my well-seasoned cast iron pan and can even get away with fried eggs in there. But for perfect eggs, I have a dedicated non-stick T-fal that I reserve just for eggs. As long as there are no scratches or flaking, intact non-stick coating is not toxic. The old Teflon formula was toxic, but newer stuff got rid of the very toxic stuff. I just buy the cheapest one because they all perform the same and don’t last that long. There is an article about this in Serious Eats website.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.

Okay. Care to share your wisdom?

Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.

Yeah but when you're scrambling the eggs eventually they soak up the butter and then they hit the pan again without any butter on it.

Nope—if that happens you’re overcooking your eggs.

[Anonymous]

Another cast iron user here. It has to be well seasoned, and get it really hot before you add the cooking fat (butter or olive oil). Then turn the heat down low and add the eggs. Let it cook until the edges firm up, then pull them in to the center. No sticking at all.

[Anonymous]

Anonymous wrote:I cook almost everything in my well-seasoned cast iron pan and can even get away with fried eggs in there. But for perfect eggs, I have a dedicated non-stick T-fal that I reserve just for eggs. As long as there are no scratches or flaking, intact non-stick coating is not toxic. The old Teflon formula was toxic, but newer stuff got rid of the very toxic stuff. I just buy the cheapest one because they all perform the same and don’t last that long. There is an article about this in Serious Eats website.

My toxicologist friend would disagree. She says a lot of the substitute materials also likely have problems.

[Anonymous]

We have one nonstick (Tremontina per Wirecutter recommendation) and we only use it for eggs (which is relatively infrequent) so that it doesn't get much wear. Everything else I use is not-nonstick. We've been happy with it.

[Anonymous]

Anonymous wrote:if the cast iron pan is seasoned well nothing sticks to it. I haven't used anything but cast iron in years.


Make sure it is a well seasoned pan to begin with ( I only buy Lodge brand), then never use soap to clean it, and oil it after heating it up between uses.

This used to be true when dish soaps were lye based but nowadays it’s fine. I use soap in my cast iron skillet all the time. Just heat the pan on low after cleaning, until it’s completely dry and then put a couple dabs of oil on a paper towel and wipe the inside of the pan so there’s a very thin coating of oil.