^^ I'm the above poster, also don't be afraid to scrub with water and soap. I have these for when my cast iron needs a good scrub.

Anonymous wrote:Ditch any oil that comes in a spray can. That stuff has a chemical in it that keeps the spray nozzle from clogging, that creates a sticky coating on the bottom of the pan. Never mind whether it's good for you, it will ruin the nonstick nature of the pan (whether the pan is nonstick, seasoned cast iron, or stainless). Throw that spray stuff out.

I don’t think this is right. I have a spray can of olive oil, 365 brand. Olive oil is the only listed ingredient and it washes off cleanly. I put it on the cold, nonstick pan and use low heat for scrambled eggs. We use stainless steel for everything else basically. The nonstick pan is just for eggs.


We also have a nonstick griddle, I would actually love to find a stainless steel one if anyone has recommendations. I use it for pancakes and sometimes burgers and I don’t think I need the nonstick so I’d rather not have it.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I don’t have any issues with sticking.

Ditto

We recently got a Le Creuset Cast iron pan. Scrambled eggs on low heat eith oil, all the things people are ssying to do here, and still have a crusted on mess that won’t come off. DH refused to get a Teflon- coated pan because he thinks it contains chemicals that can come off and cause cause cancer.

There's a bit of a learning curve, but keep at it. Even my two teen sons use the cast iron to cook eggs. We don't own any non-stick, it's either stainless steel or cast iron so they had to learn how to use them.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I don’t have any issues with sticking.

Ditto

We recently got a Le Creuset Cast iron pan. Scrambled eggs on low heat eith oil, all the things people are ssying to do here, and still have a crusted on mess that won’t come off. DH refused to get a Teflon- coated pan because he thinks it contains chemicals that can come off and cause cause cancer.

He’s right.

Our dishwasher washed eggs off no prob.

Are use both my cast iron and my carbon steel.

Anonymous wrote:

Anonymous wrote:Cast iron. I don’t have any issues with sticking.

Ditto

We recently got a Le Creuset Cast iron pan. Scrambled eggs on low heat eith oil, all the things people are ssying to do here, and still have a crusted on mess that won’t come off. DH refused to get a Teflon- coated pan because he thinks it contains chemicals that can come off and cause cause cancer.

Revereware copper/stainless.

Yes, it sticks like crazy but there's nothing better for the fine-tuned temperature regulation required for great scrambled eggs without spending hundreds of dollars on a pan, and it literally takes 30 second to clean with a copper or stainless scrubber.

Anonymous wrote:Cast iron. I don’t have any issues with sticking.

Ditto

Cast iron. I don’t have any issues with sticking.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

THis is a popular misconception. I use olive oil for everthing but deep frying.

It’s not a misconception, it’s science. Olive oil has a low smoke point. You can use it but it’s better to use an oil with a higher smoke point, like avocado oil.

Thank you.