Stainless steel pans are impossible.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OK.

Whenever I don't know how to use something, I'll just claim it's impossible and throw it out.

Can we do that for the current President and the GOP?

omg take this BS to the politics forum.

More entertaining than OP's skill issue.

[Anonymous]

I preheat the pan for eggs but I go for a lower temperature on them than with other things that I cook.

[Anonymous]

Carbon steel if you like your steel nonstick

[Anonymous]

You just have to learn how to do it, OP. Heat the pan on medium-low until droplets of water scatter across the surface (not just sizzle in place; you want to see the droplets scatter). Then add in oil, butter, ghee or whatever you're using and swirl it around the pan so that it covers the surface. Then immediately add your eggs and reduce the heat further. Eggs should be cooked on low heat and they shouldn't sit in one place for very long or they'll start to harden and burn. Remove them from the pan as soon as they appear to be set or slightly before (they'll continue cooking on the plate).

Start to finish, it takes me less than 5 minutes to cook scrambled eggs.

[Anonymous]

OP, people were annoyed with you because you bought an expensive set of pans, cooked badly, called the pans trash and threw them away. The problem isn't the pans but you.

If you primarily cook scrambled eggs, get a non stick. They are cheap and easily replaced once or twice a year. I keep one just for scrambling eggs.

I have a mix of stainless steel and Le Crueset and Staub for my other cookware and I never cook so hot as to have flames and burning food and ruining pans. Why are you cooking at such high heat? Figure that out.

[Anonymous]

Anonymous wrote:OP, people were annoyed with you because you bought an expensive set of pans, cooked badly, called the pans trash and threw them away. The problem isn't the pans but you.

If you primarily cook scrambled eggs, get a non stick. They are cheap and easily replaced once or twice a year. I keep one just for scrambling eggs.

I have a mix of stainless steel and Le Crueset and Staub for my other cookware and I never cook so hot as to have flames and burning food and ruining pans. Why are you cooking at such high heat? Figure that out.

I said I couldn’t figure out how to use the pans. I didn’t suggest there was something wrong with the pans, just that I got rid of them because I could not use them for the purpose I wanted.

[Anonymous]

I cook often and think it is easier to just use different pans for certain dishes.

-eggs are always stainless steel unless I'm doing a baked oven dish and then I use cast iron pan
-steaks I prefer cast iron
-delicate fish non-stick
-stainless steel works well for just about everything else

[Anonymous]

I love my All-Clad stainless but switched from their non-stick to ceramic for eggs and other sticky recipes like fried rice. Bought the Our House Always pan and the minis. So far so good. I did buy the Black color so not dealing with any stains. The surface is very slippery. Price point is fairly low. Ceramic usually needs to be replaced every few years. The only thing you need to do to maintain is brush the surface with a little oil (I use avocado) while the pan is heating up. Never higher than medium heat, The pan is very light, it doesn't take long to heat up.

[Anonymous]

Anonymous wrote:I love my All-Clad stainless but switched from their non-stick to ceramic for eggs and other sticky recipes like fried rice. Bought the Our House Always pan and the minis. So far so good. I did buy the Black color so not dealing with any stains. The surface is very slippery. Price point is fairly low. Ceramic usually needs to be replaced every few years. The only thing you need to do to maintain is brush the surface with a little oil (I use avocado) while the pan is heating up. Never higher than medium heat, The pan is very light, it doesn't take long to heat up.

I have a Made In ceramic pan that has worked well so far, so I second ceramic non-stick if worried about the chemicals from traditional teflon. Mine is an off-white color, so I may have staining eventually, but so far, so good.

[Anonymous]

For eggs, use cast iron. Requires way less skill precision than stainless steel for totally non stick performance.

[Anonymous]

We use our All-Clad for everything except eggs. Eggs go in a small omelet bon-stick skillet with a drop of oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We've had stainless steel pans for years, no problem. We make omelets and scrambled eggs and everything.

Skill issue, OP.

Agreed - I don’t have the skill. I trashed them and am ordering nonstick.

OMG, I hope you dropped them off at a donation store!!!

Yes. Somebody will fix them and return them to use. Print out a paper sheet with models and prices and tuck it in a plastic bag with them and donate.

Ask a coworker. Do something.
Should I? I feel like I wasn’t able to sufficiently clean them and I don’t want to donate dirty pans! They are great quality though.

[Anonymous]

my very expensive all clad nonstick has a tiny chip in one side

I'm pretty sure they're not supposed to chip. They are only about 2 or 3 years old and not abused at all. Hand washed, etc.

[Anonymous]

I’m picturing OP in a brand new $500k kitchen renovation with a six-burner Wolf range scratching her head over how to cook an egg.

[Anonymous]

We make a ton of eggs, and have best luck with La cruset crepe pan (ceramic cast iron), cast iron Lodge, and a Lodge carbon steel.

You have to use a little oil, never dry like nonstick. You do have a lubricant on nonstick, as the coating is getting into your food in place of the oil.

We put our stainless steel in dishwasher and it can get eggs off no problem too.