I love a non-stick pan for certain things, eggs being one of the tops. I too have a "green pan" and replace it about yearly. I dont mind non-stick in general, but once it's damaged, sticking or scratched its a no-go from me.

Anonymous wrote:

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.

This used to be true when dish soaps were lye based but nowadays it’s fine. I use soap in my cast iron skillet all the time. Just heat the pan on low after cleaning, until it’s completely dry and then put a couple dabs of oil on a paper towel and wipe the inside of the pan so there’s a very thin coating of oil.

This is what I do too. I do not need butter to cook eggs. They do not stick.

Checking in with the Caraway pan fans - do you still love them? I'm about to pull the trigger.

I spray my cast iron skillet with PAM and never have a problem with eggs. I make them almost daily.

Medium heat
Generous spray of Pam spray
preheat the skillet
add eggs, but let them set a bit before scrambling

We have a Le Creuset ceramic skillet for eggs.

Anonymous wrote:I use a GreenPan on very low heat. I find I need to replace it every 12-18 months.

I have this too but I doubt it’s non toxic. It’s so slick and shiny!

Calphalon small stainless pan--heat your oil/butter as others mentioned for a good 4-5 minutes (at least that works for me)...then I also run hot water over the pan/let it soak like within a minute of finishing cooking (I know it says not to but it's fine and cleanup is simple.)

We use a well seasoned carbon steel pan from lodge.

It works so well I’m not convinced it’s actually mislabeled nonstick. We cook eggs everyday, easy cleanup.

I use a GreenPan on very low heat. I find I need to replace it every 12-18 months.

I have a ceramic skillet from Great Jones and it works well. I just can't get eggs to work well in a cast iron.

We use the granite stone which seems to wear much better than the old Teflon. I know it’s theoretically toxic but I just have trouble thinking it’s that big a deal. My parents have used non stick since it was invented and they are in their 90s and pretty healthy for that age. Considering the toxic stew we live in, this seems to me to be a relatively small risk, assuming you’re not using a scraped up pan.

Non stick pans are not safe. Please learn how to use a cast iron or stainless pan for your eggs.

I have a well seasoned cast iron pan (and follow the PPs advice of low heat drying it and adding thin coat of oil each time afterwards) and eggs are a mess in mine, I don’t even try anymore.* I have a scan pan that I use for eggs and as others said I replace when it shows wear.

* the only time I still use the cast iron for eggs is if I am making a stocetop to oven frittata or crustless quiche

^ I meant to write already-beaten eggs, not already-scrambled eggs.

I once read an article about how to make scrambled eggs without sticking. As others have said, heat the pan, the. Add a dab of butter. The perfect moment to add the eggs is after the butter has formed bubbles and then stops bubbling. Pour in the already-scrambled eggs and swirl the pan around to spread the eggs evenly. (I also turn the heat down at this point.) As the edges begin to set, you can lift an edge with a spatula and let the center gooey portion spill over that edge onto the bare metal. Do this several times around the edges, lifting and tilting and swirling the eggs. This actually makes more of an omelet I guess, which is what I prefer, but you can make them more scrambled by more lifting and pushing as the eggs begin to set. When you add the eggs at the right moment like this, usually there is NO sticking, and clean-up is really easy. You do NOT need a non-stick pan for eggs. Add them at that magic moment when the butter stops bubbling, and you'll be fine.