What kind of pan do you use to scramble eggs?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

THis is a popular misconception. I use olive oil for everthing but deep frying.

[Anonymous]

Ceramic.
Inexpensive but open to replace if needed every as needed.

[Anonymous]

Anonymous wrote:

That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking.

You don't need a lot. Just enough to thinly coat the bottom of the pan. If the pan's really properly seasoned, you can skip one or the other. It's a personal preference. And using a little more is good if you're new to cast iron, until you get the hang of it.

The main thing is (a) preheat, (b) don't go too hot (straight-up medium is plenty), and (c) let the oil or butter get hot and evenly distributed before you add the eggs. For oil, it should shimmer. For butter, the foaming should stop. About 30 seconds for either.

This. Your eggs are sticking because your heat is too high. We make scrambled eggs on carbon steel, cast iron, and enamel cast iron and it’s easy to clean.

But yeah we aren’t terrified of a pat of butter too.

[Anonymous]

I have a very well seasoned 6” cast iron pan, we call my scrambies pan. The trick is to preheat your pan first, then add oil, then eggs, then turn it down to medium lowish. Gently pull the edges towards the center, and fold-over as you go… that’s it.

[Anonymous]

Anonymous wrote: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

+1. Let pan get hot, then add butter, let it melt, then eggs. I probably use more butter than you would with nonstick but who cares.

[Anonymous]

Cast iron, well seasoned. It acts like nonstick.

[Anonymous]

We use a small HexClad pan. Still sticks sometimes but easy to clean.

[Anonymous]

Nonstick Calphalon from Target. I use stainless steel for everything else, but for eggs, it's nonstick all the way, baby.

[Anonymous]

Anonymous wrote:The answer is obviously non-stick.

Not sure why you can’t figure that out on your own, OP.

OP - we’ve had issues even on “non-stick” pans. But thanks for the snark 🙄

[Anonymous]

Anonymous wrote:Cast iron, well seasoned. It acts like nonstick.

Can someone please explain what “seasoned” means in this context? I am not an experienced cook.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

THis is a popular misconception. I use olive oil for everthing but deep frying.

It’s not a misconception, it’s science. Olive oil has a low smoke point. You can use it but it’s better to use an oil with a higher smoke point, like avocado oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

THis is a popular misconception. I use olive oil for everthing but deep frying.

It’s not a misconception, it’s science. Olive oil has a low smoke point. You can use it but it’s better to use an oil with a higher smoke point, like avocado oil.

Olive oil is fine to use if heat kept at med or lower

[Anonymous]

Anonymous wrote:

That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking.

You don't need a lot. Just enough to thinly coat the bottom of the pan. If the pan's really properly seasoned, you can skip one or the other. It's a personal preference. And using a little more is good if you're new to cast iron, until you get the hang of it.

The main thing is (a) preheat, (b) don't go too hot (straight-up medium is plenty), and (c) let the oil or butter get hot and evenly distributed before you add the eggs. For oil, it should shimmer. For butter, the foaming should stop. About 30 seconds for either.

+1 for all of this. OP is probably overheating the pan. Many people are impatient and cook the eggs too quickly.

When I’m done, the cast iron pan has a few shards of egg left on it that wipe right off with a paper towel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cast iron, well seasoned. It acts like nonstick.

Can someone please explain what “seasoned” means in this context? I am not an experienced cook.

Well seasoned cast iron has a shiny black (effectively non stick) surface that is the result of many many applications of oil and heat. A new pan is generally oiled and seasoned in the oven, but an older pan acquires additional seasoning over time if you don’t over clean it. I have pans that belonged to my great grandmother that are better than Teflon.

[Anonymous]

Anonymous wrote:Even Jacques Pepin uses nonstick nowadays.

Stainless steel here. Move away from heat and turnoff early. Maybe even double boiler he suggests.

Of course he used a tablespoon of butter


https://www.google.com/search?q=scrambled%20eggs%20pbs&ie=utf-8&oe=utf-8&client=firefox-b-1-m#kpvalbx=_VPBBZIzMItaq5NoPssmWgAM_33

But low heat, off early, some kind of fat.