For eggs, use cast iron. Requires way less skill precision than stainless steel for totally non stick performance.

Anonymous wrote:I love my All-Clad stainless but switched from their non-stick to ceramic for eggs and other sticky recipes like fried rice. Bought the Our House Always pan and the minis. So far so good. I did buy the Black color so not dealing with any stains. The surface is very slippery. Price point is fairly low. Ceramic usually needs to be replaced every few years. The only thing you need to do to maintain is brush the surface with a little oil (I use avocado) while the pan is heating up. Never higher than medium heat, The pan is very light, it doesn't take long to heat up.

I have a Made In ceramic pan that has worked well so far, so I second ceramic non-stick if worried about the chemicals from traditional teflon. Mine is an off-white color, so I may have staining eventually, but so far, so good.

I love my All-Clad stainless but switched from their non-stick to ceramic for eggs and other sticky recipes like fried rice. Bought the Our House Always pan and the minis. So far so good. I did buy the Black color so not dealing with any stains. The surface is very slippery. Price point is fairly low. Ceramic usually needs to be replaced every few years. The only thing you need to do to maintain is brush the surface with a little oil (I use avocado) while the pan is heating up. Never higher than medium heat, The pan is very light, it doesn't take long to heat up.

I cook often and think it is easier to just use different pans for certain dishes.

-eggs are always stainless steel unless I'm doing a baked oven dish and then I use cast iron pan
-steaks I prefer cast iron
-delicate fish non-stick
-stainless steel works well for just about everything else

Anonymous wrote:OP, people were annoyed with you because you bought an expensive set of pans, cooked badly, called the pans trash and threw them away. The problem isn't the pans but you.

If you primarily cook scrambled eggs, get a non stick. They are cheap and easily replaced once or twice a year. I keep one just for scrambling eggs.

I have a mix of stainless steel and Le Crueset and Staub for my other cookware and I never cook so hot as to have flames and burning food and ruining pans. Why are you cooking at such high heat? Figure that out.

I said I couldn’t figure out how to use the pans. I didn’t suggest there was something wrong with the pans, just that I got rid of them because I could not use them for the purpose I wanted.

OP, people were annoyed with you because you bought an expensive set of pans, cooked badly, called the pans trash and threw them away. The problem isn't the pans but you.

If you primarily cook scrambled eggs, get a non stick. They are cheap and easily replaced once or twice a year. I keep one just for scrambling eggs.

I have a mix of stainless steel and Le Crueset and Staub for my other cookware and I never cook so hot as to have flames and burning food and ruining pans. Why are you cooking at such high heat? Figure that out.

You just have to learn how to do it, OP. Heat the pan on medium-low until droplets of water scatter across the surface (not just sizzle in place; you want to see the droplets scatter). Then add in oil, butter, ghee or whatever you're using and swirl it around the pan so that it covers the surface. Then immediately add your eggs and reduce the heat further. Eggs should be cooked on low heat and they shouldn't sit in one place for very long or they'll start to harden and burn. Remove them from the pan as soon as they appear to be set or slightly before (they'll continue cooking on the plate).

Start to finish, it takes me less than 5 minutes to cook scrambled eggs.

Carbon steel if you like your steel nonstick

I preheat the pan for eggs but I go for a lower temperature on them than with other things that I cook.

Anonymous wrote:

Anonymous wrote:OK.

Whenever I don't know how to use something, I'll just claim it's impossible and throw it out.

Can we do that for the current President and the GOP?

omg take this BS to the politics forum.

More entertaining than OP's skill issue.

Anonymous wrote:I have one SS pan and I love it, but I've never used it for eggs lol. Not worth the hassle for me personally!

You need to heat it high enough to get the Leidenfrost effect, which is essentially "sealing" all the tiny holes and cracks in the pan (remember metal expands as it heats) so that nothing sticks. If you're getting smoke I'd say the heat is too high. Do you do the water check before you start? Google leidenfrost effect and you'll find tons of videos showing you how, and how to recognize when it's ready.

thank you for this advice. I just googled it -- not op.

We also have an All Clad set we got 20+ years ago as our wedding gift. We use everything but the sauce pan, but not for meat or eggs or pancakes. I'm going to try this trick next time.

I don’t have any problems with my eggs sticking to my stainless steel pan. I heat it up till it’s hot so that the bead of water stays on the top, not sizzle away, put butter or oil and it’s perfect. I think it’s a skill issue watch YouTube. It definitely helps. Don’t go to back to nonstick you don’t want those chemicals.

I use mine for eggs when I'm cooking more than a few.

Yes, you have to heat it until the water dances. Then you can let it cool down, not all the way but under the smoke point for butter, and it will still be nonstick

I have one SS pan and I love it, but I've never used it for eggs lol. Not worth the hassle for me personally!

You need to heat it high enough to get the Leidenfrost effect, which is essentially "sealing" all the tiny holes and cracks in the pan (remember metal expands as it heats) so that nothing sticks. If you're getting smoke I'd say the heat is too high. Do you do the water check before you start? Google leidenfrost effect and you'll find tons of videos showing you how, and how to recognize when it's ready.

"Hot Pan, Cold Oil"
heat the pan a bit first, then add the oil