Stainless steel pans are impossible.

[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.

[Anonymous]

I really tried to use them too. They were donated. I hate them.

[Anonymous]

I use all clad. Have had the same set for 20 years. Never have an issue with anything sticking if you know how to cook properly.

[Anonymous]

Anonymous wrote: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.

All Clad nonstick chips. Not sure any nonstick won't, TBH, but it's the only high-end brand I tried.

I pretty much use SS for everything, including eggs (I prefer Demeyere to All Clad). We have a grill pan and a griddle that are All Clad carbon steel, though.

[Anonymous]

It was almost always nonstick when I was BOH.
I assume my eggs are prepared nonstick when I dine out.
I now use nonstick at home.
Use nonstick. Avoid Jacques Pépin's fork technique; otherwise follow Jacques Pépin.

[Anonymous]

For eggs I use non stick too. Or when I use the stainless steel, add more oil than would with a non-stick and make sure it’s hot. I know the correct way is to heat it and then add oil, but I also used to have eggs burn. So I heat the pan a bit, add oil, heat a bit more so that it never reaches browning temperatures and then fry.

[Anonymous]

You need to heat the pan with nothing in it for at least 3 minutes

[Anonymous]

Anonymous wrote:It was almost always nonstick when I was BOH.
I assume my eggs are prepared nonstick when I dine out.
I now use nonstick at home.
Use nonstick. Avoid Jacques Pépin's fork technique; otherwise follow Jacques Pépin.

No restaurant use oil in the pan for eggs.

[Anonymous]

So steel pans usually have more mass vs non stick pan. This means they heat up slower. The temperature of stainless steel pan should between 270°F and 320°F (132°C - 160°C) before adding eggs to prevent sticking.

If you do not have the experience to tell the temperature of the pan with oil get a laser temperature gun.
https://www.amazon.com/Etekcity-Thermometer-774-Temperature-Accessories/dp/B0B71HFH9K/ref=sr_1_3?crid=9EA6R8NH0SP1&dib=eyJ2IjoiMSJ9.CZIwVSEr3GLgHFtGgWmDdQj0Ym8Tkz0YR3Y7Rw4yvvUSeg81f24hMEVN3ykClV4AUF0m072JQ30Zb-wDsmO4Zv6Et-ipHLVqNGmhcT2zCGeYhQmZAN56P7mxSp6B913UfZ-QrOX9b8YqLhHRK2tK9GmYf6rYPgifIrB-ogZdSz1IBz2ldtSBVU1Fwiv0KtA8ZRi7eEnXvD0Pr3BSqjj1ZlecigSFLdbERTN25zfezeA.zk8tFuKNenEJX0e-NeMxCZJPKhXUJMBtmerbK3LGJJ4&dib_tag=se&keywords=laser%2Btemperature%2Bgun&qid=1770581218&sprefix=Laser%2Bte%2Caps%2C126&sr=8-3&th=1

[Anonymous]

Any non-stick surface eventually will chip.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It was almost always nonstick when I was BOH.
I assume my eggs are prepared nonstick when I dine out.
I now use nonstick at home.
Use nonstick. Avoid Jacques Pépin's fork technique; otherwise follow Jacques Pépin.

No restaurant use oil in the pan for eggs.

No restaurant you’ve worked in, or are you describing the experience of every other brunch cook on the planet ?