Anonymous wrote:Anonymous wrote:I use nonstick for eggs but stainless/multi-clad pans for everything else.
+1
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.
Anonymous wrote: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.
+1. I am apparently missing whatever gene you need to successfully cook something on all-clad without it sticking like crazy.
Anonymous wrote:Forever chemicals are in rainwater now. Thanks Dupont and unregulated capitalism.
Anonymous wrote:Anonymous wrote:fry some bacon in cast iron and then add eggs. it wont stick.
My kids and husband want eggs 5 or 6 days a week. I’m not frying bacon and/or bacon grease every morning for eggs. Everyone would stink every time we left the house.
Anonymous wrote: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:fry some bacon in cast iron and then add eggs. it wont stick.