Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Want no sticking? Use some butter and oil.

That kind of negates the argument that people use stainless steel for health reasons.

What’s wrong with evoo or avocado oil?

The PP referenced butter. Not sure non-stick is a greater risk to your health than high cholesterol.

Anonymous wrote:

Anonymous wrote:Want no sticking? Use some butter and oil.

That kind of negates the argument that people use stainless steel for health reasons.

What’s wrong with evoo or avocado oil?

fry some bacon in cast iron and then add eggs. it wont stick.

I have nonstick, but as it wears out I think I'll replace it with ceramic. My mom has some and they are great. I don't think that this has anything to do with wealth.

Whenever I see those viral Asian cooks on YouTube they always use soooooo much oil to cook eggs. Grosses me out.

I am neither rich nor poor but use non-stick simply because I'm not a very skilled cook and when I cook with other types of pan I almost always burn the food.

Anonymous wrote:

Anonymous wrote:The key, folks, is a very hot pan and an oil that has a high heat tolerance. Don't use olive oil when you're cooking, folks.

The only oil we keep in the house is EVOO. Seed oil is garbage, probably as bad as cancerous nonstick coating.

Not PP but avocado oil is not a seed oil and it has a higher smoke point than olive oil so that’s a good one to try. I use plenty of olive oil too, but avocado for high heat cooking.

What does this have to do with wealth? It’s simply has to do with knowledge.

I have carbon steel, enameled cast-iron and raw cast iron as my cooking utensils, and I am not wealthy.

Anonymous wrote:Isn’t that where the phrase “born with a stainless steel pan in their mouth” comes from?

I can't stop laughing at this! Thank you pp for the ab workout.

- user of cast iron and well-seasoned stainless steel pans all over 20 years old

Anonymous wrote:You have to use a lot of butter on a steel pan when making eggs. It’s so annoying. And it’s still a chore to clean after.

Try cast iron… so easy to clean… and a pan scraper thingy…

Not wealthy but the cardinal rule in our house is to not microwave plastic.

We have non-stick for eggs use cast-iron and stainless for most everything.

I rely on my instant pot for 70% of my cooking.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We don’t cook with non-stick, don’t store food in plastic, and never put plastic steam bags or takeout containers in the microwave. It’s not a question of wealth, but awareness. We’ve had the same Pyrex, stainless, and cast iron for over 15 years.

+1.

+2, and we cook eggs on cast iron, they never stick. If your pans are seasoned and you use "hot pan, cold oil" technique, nothing will stick.

So get the cast iron hot, then add your hi heat tolerant oil, heat that up, then add your egg or whatever, and nothing sticks?

Your cast iron has to be seasoned. If you cook often on cast iron, oil that is heated in it will bond on to the surface. Eventually this oil will fill all the pores in the iron and will make the surface slick. It will never be as slick as nonstick though, which was specifically designed not to stick.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We don’t cook with non-stick, don’t store food in plastic, and never put plastic steam bags or takeout containers in the microwave. It’s not a question of wealth, but awareness. We’ve had the same Pyrex, stainless, and cast iron for over 15 years.

+1.

+2, and we cook eggs on cast iron, they never stick. If your pans are seasoned and you use "hot pan, cold oil" technique, nothing will stick.

So get the cast iron hot, then add your hi heat tolerant oil, heat that up, then add your egg or whatever, and nothing sticks?

If you put enough oil on any pan, nothing sticks. Your egg will float on the film of hot oil.

Anonymous wrote:Want no sticking? Use some butter and oil.

That kind of negates the argument that people use stainless steel for health reasons.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We don’t cook with non-stick, don’t store food in plastic, and never put plastic steam bags or takeout containers in the microwave. It’s not a question of wealth, but awareness. We’ve had the same Pyrex, stainless, and cast iron for over 15 years.

+1.

+2, and we cook eggs on cast iron, they never stick. If your pans are seasoned and you use "hot pan, cold oil" technique, nothing will stick.

So get the cast iron hot, then add your hi heat tolerant oil, heat that up, then add your egg or whatever, and nothing sticks?