Anonymous wrote:if the cast iron pan is seasoned well nothing sticks to it. I haven't used anything but cast iron in years.
Make sure it is a well seasoned pan to begin with ( I only buy Lodge brand), then never use soap to clean it, and oil it after heating it up between uses.
Anonymous wrote:I cook almost everything in my well-seasoned cast iron pan and can even get away with fried eggs in there. But for perfect eggs, I have a dedicated non-stick T-fal that I reserve just for eggs. As long as there are no scratches or flaking, intact non-stick coating is not toxic. The old Teflon formula was toxic, but newer stuff got rid of the very toxic stuff. I just buy the cheapest one because they all perform the same and don’t last that long. There is an article about this in Serious Eats website.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.
Okay. Care to share your wisdom?
Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.
Yeah but when you're scrambling the eggs eventually they soak up the butter and then they hit the pan again without any butter on it.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.
Okay. Care to share your wisdom?
Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.
Yeah but when you're scrambling the eggs eventually they soak up the butter and then they hit the pan again without any butter on it.
Anonymous wrote:Anonymous wrote:Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.
Okay. Care to share your wisdom?
Not PP, but lots of butter. And heat the pan first. I can do this but anytime DH or DS18 try to do it they create a terrible mess that is impossible to clean so I've given up and just buy a new nonstick cuisinart brand pan for eggs every year or two. once they show wear I replace.
Anonymous wrote:Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.
Okay. Care to share your wisdom?
Anonymous wrote:You don't need a new pan. I don't own a non-stick pan and I make scrambled eggs in both my cast iron and stainless steel pan. It's fine; you just have to know how to prep that pan for the eggs.
Anonymous wrote: Caraway brand is the best.