31–40 of 886 posts
Earlier quoted context omitted.
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)
I’ve never seen eggs not stick to cast iron.
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.
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.
Indeed. Look here instead, perhaps: 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...
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.
Plus it won't scratch anything enameled or nonstick etc.
Earlier quoted context omitted.
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)
I’ve never seen eggs not stick to cast iron.
What about black rubber spatulas?
A lot of coffee makers run hot water over black plastics too.
Anyone know if I should ditch this thing before thanksgiving? Oxo makes great stuff, this is food grade plastic but who knows what that’ll really mean in 50 years… https://a.co/d/3IND56X
Same with most kitchen cooking implements.
Stainless steel pots and pans are much cheaper, last longer, you can scrub and scrape them and the big upside is you don’t have to consume DuPont non stick chemical coating nor feed it to your children.
Despite all the celebrity chefs in the world attempting to sell you their name brand chemical coated fry pans.
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…
However we have an extra word for the silcon one to get all the pancake batter: marise. It is not used very much, though, outside of some cooking books or shows.