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I threw out all my pots and pans that have non stick surfaces and replaced them with stainless steel. 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 thei…
What about black rubber spatulas?
...and take the opportunity to ditch the teflon pans while you're at it. They're toxic. https://vcahospitals.com/know-your-pet/teflon-polytetrafluor...
* When heated to high temperatures
Below 450F or so they don't react with anything. PTFE won't react with your egg you're frying, or the inside of your knee. (PTFE is used in surgical implants, among other things that can safely go inside your body)
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.
1) Amazingly smooth, clearly old cast iron pan in an Airbnb. Perfect surface.
2) Cook some of the breakfast sausage they left in the fridge for us (it was a farm)
3) Cook the eggs in the sausage grease.
No sticking at all.
I can’t do this nearly as well in the pan I have. Yeah, yeah, I’ve seasoned it a dozen times. Doesn’t do much, really.
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.
- hot pan
- high smoke point oil
- high heat
- hot oil
- move it once it’s got the brown crust
I’ve made scrambled eggs in it before too but these were the things I did today and I’m not expert enough to minimize them without experimentation. I frequently eat eggs and don’t have much trouble.
I threw out all my pots and pans that have non stick surfaces and replaced them with stainless steel. 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 thei…
I did the same. I still use cast iron and ceramic though.
It is possible to cook with cast iron in a way that won't leech too much iron into food, just as it is possible to cook with nonstick in a way that won't leech Dupont chemicals. But I'd much rather just use foolproof stainless or ceramic cookware that doesn't have these issues.
I threw out all my pots and pans that have non stick surfaces and replaced them with stainless steel. 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 thei…
Consider all outside food is toxic too.
...and take the opportunity to ditch the teflon pans while you're at it. They're toxic. https://vcahospitals.com/know-your-pet/teflon-polytetrafluor...
And if you did encounter such temperature, and you had oil on the pan - well you've poisoned yourself more than the Teflon would!
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.