What kind of pan do you use to scramble eggs?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| Everything we’ve tried ends up getting caked on and if a PITA to clean. |
Anonymous
| A nonstick pan it takes 10 seconds to clean. Ours is tremontina I think but any nonstick pan will work unless you’re using a metal spoon or putting it in the dishwasher all the time. |
Anonymous
|
AllClad nonstick
Use butter |
Anonymous
|
Nonstick.
|
Anonymous
| I switched away from Tfal to a different brand at target I can’t think of the name of (sorry!) and just use a small pat of butter. Cast iron also works well with a little butter though slightly more elbow grease to clean. |
Anonymous
|
Scrambled eggs are the only reason we still have a teflon pan (Cuisinart).
However, I have found that an enameled cast iron pan can work for scrambled eggs if you use enough butter. I have one that can do 1 or 2 eggs. https://www.williams-sonoma.com/products/le-creuset-signature-cast-iron-omelette-pan/?catalogId=79&sku=1735344&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Omelette%20%26%20Egg%20Pans®ion_id=477570&cm_ite=1735344_14571727833&gclid=CjwKCAjwov6hBhBsEiwAvrvN6LSKdAtfrKyhVwWPlTGAi6T0rTu-8ZlZ_R1I4xBnEpaqUWesy_ePrBoCscYQAvD_BwE |
Anonymous
| I have a set of All Clad hard anodized nonstick pans and they are perfect for this. Nothing sticks, you barely have to wash them. I think they are technically dishwasher safe if you needed to put them in there, but since we generally use them for eggs and pancakes, I generally spend like 10 second rinsing them with a drop of soap and call it a day. They still look new after 3 years of near daily use. |
Anonymous
| Stainless steel all clad. It took some practice to get the timing right. You heat the pan, but don’t get it too hot. Then put butter in then put the eggs in. Let cook a minute or two before touching |
Anonymous
| Cast iron. I use olive oil in spray bottle to lubricate. |
Anonymous
This is the set we have: https://www.amazon.com/gp/product/B0170TFNXM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 We also have some stainless steel All Clad but I would not use them for eggs. These are not that expensive and I just replace them once they show signs of wear. |
Anonymous
OP here- we’ve used cast iron with olive oil and still have a mess. |
Anonymous
| Even Jacques Pepin uses nonstick nowadays. |
Anonymous
| T-Fal Non-stick pan that gets replaced about every 2 years. Keep in mind this pan gets used nearly every day, and frequently multiple times in a day. It's always washed by hand but the non-stick coating only lasts so long. I have found this to be true even for the expensive pans so I buy the middle-range brand and replace it once the eggs start sticking. |
Anonymous
|
Cast iron.
Preheat to medium first, then add a tiny bit of high-heat oil to cover the bottom, and let that get hot (about 30 seconds) before adding the butter. Turn the heat down to just below medium (about 4) then add the eggs. Scrape the sides and bottom with a silicone spatula, slowly, gently and constantly. Each scrape should bring the eggs completely off the pan surface. If they start to stick, turn the heat down, and next time use a little bit more butter and make sure the pan is hot (but not too hot) before adding the little bit of oil (enough to thinly cover the bottom). Clean gently with hot water and a green scrub pad, then towel dry right away. No drip-dry in the drainer. If the eggs are sticking, the pan's not correctly seasoned, or not pre-heated before adding the oil, or the heat's too high, or you're not stirring/scraping frequently enough. The gentle stirring/scraping is slowly constant, and should bring the eggs completely off the pan surface. If they're sticking turn the heat down. |
Anonymous
| Green Pan brand, low heat. |