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.

I am not the OP, but your post is useless. Just insulting with no tips re: your supposed skill. Jerk.

Because I'm tired of stupid people who do stupid things. OP's attitude is trash to begin with.

I find that I need to heat it more gently, and use EVOO to coat the pan. Use an oil with a higher smoke point, like avocado. Once it's hot, I do reduce the heat on the burner too, because the steel pan holds onto heat so much better. I( will also use a little water to unstick meat or similar that starts to stick and the water will reduce out. It takes just a few tablespoons to unstick something I tried to turn or stir too quickly.

I will admit though, I still use a non-stick for eggs. We replace it once a year or so. Everything else I put in stainless.

Anonymous wrote:

Anonymous wrote:Thanks to everyone who gave helpful advice. I did just get a cast iron pan so will have to learn how to use this. Sounds like I may need to go back to nonstick for eggs. Bummer, I was excited about these pans but just not a good fit.

It is a skill issue re: eggs on stainless steel, but for me it's also a time/oil issue. I don't want to spend much time heating a pan or using much oil, so I do use nonstick, but only for eggs. Cast iron is easier to use than stainless steel for eggs, but it heats up even slower than stainless steel.

+1. I have one nonstick pan that I use only when I am making eggs separately. Otherwise if I am cooking a dish and eggs are added anytime after other ingredients, I can use stainless or cast iron and nothing sticks.

Anonymous wrote:Thanks to everyone who gave helpful advice. I did just get a cast iron pan so will have to learn how to use this. Sounds like I may need to go back to nonstick for eggs. Bummer, I was excited about these pans but just not a good fit.

It is a skill issue re: eggs on stainless steel, but for me it's also a time/oil issue. I don't want to spend much time heating a pan or using much oil, so I do use nonstick, but only for eggs. Cast iron is easier to use than stainless steel for eggs, but it heats up even slower than stainless steel.

Thanks to everyone who gave helpful advice. I did just get a cast iron pan so will have to learn how to use this. Sounds like I may need to go back to nonstick for eggs. Bummer, I was excited about these pans but just not a good fit.

I pretty exclusively use cast iron now...nothing sticks anymore. I could never get things to not stick in my stainless steel. I use stainless cookie sheets, and pots, but for frying, sautéing, etc, I only use cast iron now.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

I added the oil and it started flaming. I’ve tried the ‘water’ test and it seems sufficient but the egg never works. Sigh. I wanted to avoid those toxic nonstick pans but guess I’m back to that.

I've been cooking with my All Clad pans for 25 years and I don't know what the hell you would have to do to produce flames by simply adding oil. That's definitely a you problem, not the pans.

Maybe stick with an easy bake oven.

My teens cook eggs in All Clad stainless steel just fine after I showed them how to do it.

Did your little snide remark make you feel better about yourself? Hope your teens aren’t dbags like you, although they probably are.

Awww, did name calling help you feel better about wasting hundreds of dollars on cookware that you couldn't figure out how to use?

DP. What happened to you that you are so awful?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

I added the oil and it started flaming. I’ve tried the ‘water’ test and it seems sufficient but the egg never works. Sigh. I wanted to avoid those toxic nonstick pans but guess I’m back to that.

I've been cooking with my All Clad pans for 25 years and I don't know what the hell you would have to do to produce flames by simply adding oil. That's definitely a you problem, not the pans.

Maybe stick with an easy bake oven.

My teens cook eggs in All Clad stainless steel just fine after I showed them how to do it.

Did your little snide remark make you feel better about yourself? Hope your teens aren’t dbags like you, although they probably are.

Awww, did name calling help you feel better about wasting hundreds of dollars on cookware that you couldn't figure out how to use?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

I added the oil and it started flaming. I’ve tried the ‘water’ test and it seems sufficient but the egg never works. Sigh. I wanted to avoid those toxic nonstick pans but guess I’m back to that.

I've been cooking with my All Clad pans for 25 years and I don't know what the hell you would have to do to produce flames by simply adding oil. That's definitely a you problem, not the pans.

Maybe stick with an easy bake oven.

My teens cook eggs in All Clad stainless steel just fine after I showed them how to do it.

Did your little snide remark make you feel better about yourself? Hope your teens aren’t dbags like you, although they probably are.

Anonymous wrote:

Anonymous wrote:When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

I added the oil and it started flaming. I’ve tried the ‘water’ test and it seems sufficient but the egg never works. Sigh. I wanted to avoid those toxic nonstick pans but guess I’m back to that.

I've been cooking with my All Clad pans for 25 years and I don't know what the hell you would have to do to produce flames by simply adding oil. That's definitely a you problem, not the pans.

Maybe stick with an easy bake oven.

My teens cook eggs in All Clad stainless steel just fine after I showed them how to do it.

I have a set of All Clad pans I've had since my wedding almost 20 yrs ago - they're still in great shape. I admit I don't use the sautee pans as often but agree with others that the key is letting meat sear until crisp, and then it will release from the pan. I think eggs are impossible to cook on them. I've been using nonstick pans - I got a set of Tramontina 8- and 10-inch nonstick pans with the silicone handle grips, because they were recommended in the NYTimes Wirecutter. Now I want to transition to carbon steel pans which can also be maintained as nonstick instead - and Tramontina makes these as well with the silicone grips. The silicone grips make it easy to transition your pan from stovetop to oven. If I'm broiling in the oven, I'll remove the silicone but otherwise they can stay on.

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.

Don't trash them. People would love to take them off of your hands.

I love my cast iron pans for eggs, but you do have to take care of them properly.

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

Skill issue, OP.

I am not the OP, but your post is useless. Just insulting with no tips re: your supposed skill. Jerk.

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.