this post was submitted on 23 Dec 2024
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[–] [email protected] 6 points 5 days ago

So relatable! I too cook with pans in the kitchen!

[–] [email protected] 3 points 4 days ago (5 children)

Scramble em in a glass cup and pour that into the pan. Might work better

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[–] [email protected] 4 points 4 days ago

I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.

[–] [email protected] 1 points 4 days ago

I just reduce down the heat and use nonstick pam spray to cook my eggs.

[–] [email protected] 2 points 5 days ago (2 children)

Did you scratch it? Let me guess, you used a metal fork or spatula.

Either take care of the surface or get a nice cast iron. Possibly both.

[–] [email protected] 4 points 5 days ago

Non sticks are disposable. They will eventually degrade no matter the care.

I use one small 8in for eggs abd the rest of my cooking it's cast iron or steel.

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[–] [email protected] 1 points 5 days ago

You got the pan too hot and probably messed with it too soon. Med/low heat throw it in let it solidify then go to town. Use cast iron and there's practically no clean up.

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