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Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Earlier quoted context omitted.
I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Cast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
Earlier quoted context omitted.
That's not the kind of spatula they're talking about, I've rarely seen that kind be black. I'm pretty sure they mean the flat offset kind you'd use to flip eggs or pancakes.
Why would GP suggest that spatula if it was the one they're saying is bad in the article?
one tool is for scraping food (generally solid) inside a hot frying pan
the other tool is for scraping foods (generally liquidy generally cold) from the sides of a bowl or other container.
in the first case you want to flip your pancake and it's sticking to the pan
in the second case you want to get all of the pancake batter to pour into the frying pan.
The picture is the article is of a hot frying pan black plastic scraper.
GP's picture is a silicone cold bowl scraper.
is the disconnect
it is potentially true that you should eliminate all such spatulas made of "plastic" hot or cold, and it is potentially true that in all cases substitutions with silicone is the right move, but I'm not sure if that's what is being suggested
Earlier quoted context omitted.
I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Cast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
Every time I go over to mom's place it's so shocking to see these utensils being used for high heat applications they were never meant to be used for.
Flipping burgers in a pan, moving fries on a baking sheet - the ends of them are all warped and disfigured, bits carved out of them from scraping something and a piece of plastic chips off and ends up in the food.
Same with the pots and pans, she's been using the same teflon coated set for the better part of a decade and to her it doesn't matter that there's a spiral from the stovetop element burned into the inside of the pot where the teflon's overheated and chipped off.
I've tried buying her new pots and pans, utentils, etc. and educating her about how much plastic and teflon she has (and by extension I have) been eating over the years but it's in one ear and out the other.
We really need to stop making plastic cooking utentils. I've moved mostly to glass or metal bowls for storing, microwaving, baking foods - silicone for utensils (which I've heard is still somewhat risky even though it's inert?)
Microplastics are the leaded gasoline of my generation it seems like.
Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Consider trying carbon steel. It's lighter than cast iron and just as non-stick once it's well seasoned. It's ubiquitous in restaurant and hotel kitchens.
Earlier quoted context omitted.
Why would GP suggest that spatula if it was the one they're saying is bad in the article?
in english in america, can't speak for other lanuguage/locales and too lazy to look, the word spatula is used for two different tools: one tool is for scraping food (generally solid) inside a hot frying pan the other tool is for scraping foods (generally liquidy generally cold) from the sides of a bowl or other container. in the first case you want to flip your pancake and it's sticking to the pan in the second case…
Earlier quoted context omitted.
That's not the kind of spatula they're talking about, I've rarely seen that kind be black. I'm pretty sure they mean the flat offset kind you'd use to flip eggs or pancakes.
Why would GP suggest that spatula if it was the one they're saying is bad in the article?
https://www.target.com/p/oxo-silicone-spatula/-/A-80221533 Here you go. Replace it with this one.
That's not the kind of spatula they're talking about, I've rarely seen that kind be black. I'm pretty sure they mean the flat offset kind you'd use to flip eggs or pancakes.
https://www.seriouseats.com/best-nonstick-silicone-spatulas-...
But if you’re cooking on a pan that tolerates stainless steel, this one and its smaller cousin are excellent:
https://www.oxo.com/large-stainless-steel-flexible-turner.ht...