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Old Yesterday, 11:52 AM
 
Location: Redwood Shores, CA
96 posts, read 31,228 times
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I use stainless steel pans. They always stick. I use non-stick pan before, but I heard the coating is bad for health.

What do you use?
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Old Yesterday, 11:59 AM
 
Location: British Columbia ☀️ ♥ 🍁 ♥ ☀️
7,439 posts, read 6,686,581 times
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I use any cast iron skillet that has a perfectly smooth shiny polished surface with a good coating of hot butter or oil on it.
.
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Old Yesterday, 12:45 PM
 
Location: Western Washington
9,123 posts, read 8,518,230 times
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Don't use stainless steel is your first step.

I also use properly seasoned cast iron.
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Old Yesterday, 12:50 PM
 
Location: In the Pearl of the Purchase, Ky
7,486 posts, read 13,015,068 times
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A little bacon grease in the skillet never hurt anything either. Especially the flavor.
But if you are going to use a stainless steel pan, get some non stick spray. May have to spray it down pretty good though. I did that in my cheapy, just getting started on my own days.
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Old Yesterday, 12:54 PM
 
15,783 posts, read 13,682,184 times
Reputation: 21711
Non-stick pan, you will be fine.
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Old Yesterday, 02:06 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
16,567 posts, read 16,708,160 times
Reputation: 12614
Use a huge glop-dollop of grease, that is the only way to stop sticking.
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Old Yesterday, 02:11 PM
 
Location: SE Florida
1,274 posts, read 324,425 times
Reputation: 3038
Non-stick pan and lots of butter.
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Old Yesterday, 02:13 PM
 
Location: Southern New Hampshire
7,300 posts, read 12,780,451 times
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I pan-fry eggs fairly frequently for bagel sandwiches (bacon & egg with cream cheese on a bagel ... YUM ) and never have a problem with the egg sticking. I use either a nonstick pan OR a well-seasoned cast iron pan.

What are you using that causes the egg to stick? That makes no sense to me. ("Stainless steel pan" doesn't mean much -- what is the INSIDE made of/coated with?)
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Old Yesterday, 02:16 PM
 
Location: South Bay Native
13,462 posts, read 22,040,671 times
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When you get a non-stick pan, look for the words professional or restaurant quality. Never heat the pan higher than medium. First turn on the heat, then after a few minutes put the butter, bacon fat, or oil you choose to use. Do NOT us spray on oils, as this will ruin your pan. You can skip the fat altogether if you're worried about it, but make sure the pan has been heating several minutes before you add your eggs. Once they are in and sizzling, turn the heat down further unless you like the brown, crunchy edges on your whites. Once the whites are mostly set, I use a large spatula to reach under and lift the eggs, then tip the pan toward the top of the eggs to gently flip them (I don't want the yolks to break). Put the pan back on the heat source and turn it off - there will be enough residual heat to set the whites that cover the yolks so there are no egg snots in your over easy eggs. You can skip all this if you like eggs sunny side up. I want my yolks loose but loathe any of the whites being snotty so I always make them over easy.

I recently got this pan with a lightning deal on Amazon day, and it has been WONDERFULLY non stick.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Old Yesterday, 03:59 PM
 
Location: Houston
22,724 posts, read 11,709,824 times
Reputation: 9223
Quote:
Originally Posted by kygman View Post
A little bacon grease in the skillet never hurt anything either. Especially the flavor.
But if you are going to use a stainless steel pan, get some non stick spray. May have to spray it down pretty good though. I did that in my cheapy, just getting started on my own days.
Ditto. I also use a copper pan.
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