Anonymous wrote:It's always surprising to me that people still use things like Pam spray and dryer sheets

Agree. I haven’t even seen a can of Pam in a household since the 1990s

Which Greenpan do you all have? I have an old one that was specifically for eggs but it doesn’t exist anymore and they have a lot of options.

I cook egged every day. I use a stainless steel pan with a bit of ghee. I preheat the pan and only need to briefly cook the eggs. Clean up is easy or I wouldn’t be cooking eggs.

Greenpan

It's always surprising to me that people still use things like Pam spray and dryer sheets

I recently got a new non-stick pan and it specifically said not to use pam. I wonder if some of the additives arent great for the pan?

Anonymous wrote:No one should be using Pam. It is gross and probably toxic too. Just use butter or avocado oil in a hot pan. It isn’t that hard

I use avocado oil on a top of the line stainless steel. Eggs and crepes stick hard you put Pam on top. I've tried everything--preheating, keeping heat low. Even people who cook all the time admit they use nomstick for eggs.

That's why I went with ceramic.

No one should be using Pam. It is gross and probably toxic too. Just use butter or avocado oil in a hot pan. It isn’t that hard

Anonymous wrote:I use a stainless steel pan and simply spray it with pam first. I make eggs almost everyday--it is super easy for clean up!

What kind of pam?

Anonymous wrote:Even if the eggs stick in the cast-iron, does it really matter, anyway? You just wash the pan.

If you're ok with eating a ripped up over-easy egg, it's all good.

I use a stainless steel pan and simply spray it with pam first. I make eggs almost everyday--it is super easy for clean up!

Even if the eggs stick in the cast-iron, does it really matter, anyway? You just wash the pan.