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[quote=Anonymous][quote=Anonymous]Heat pans using medium heat then add oil until it move like water. Then add the egg.[/quote]

This.  It’s just takes practice, OP.  You have to get the heat and timing just right: how hot the pan is before you put the oil in and how hot the oil gets.  Usually I heat the dry pan on about a 6/7 for a minute or two, put the oil in, then wait maybe 30 seconds, then eggs.  Let the scrambled eggs sit for a bit before you agitate them, turn down to 5. Perhaps not perfect French style scramble, but it’s fine for us. For fried eggs, you need a hotter pan and a little more oil, but dont let it get too hot.   Once you crack the eggs in, let them sit and get crisp on the bottom.  If you move too soon, they will stick.

Usually if you see flames or smoke, it’s bc the pan is too hot when you put the oil in. Or you let the oil get too hot before adding food. Even if food sticks, they are pretty easy to clean afterwards with a hot water soak. If you happen to burn the oil, then yes they are pain to clean.  Bar Keeper’s friend and some elbow grease does the stick.

Stick with it.  You’ll get the hang of it.  It’s so much better than nonstick. Even cast iron can be a pain and is harder to clean if food does stick. [/quote]

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