Non-stick omelet pans

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arw01

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I was reading a Cook's Illustrated article, but will have to ask my friend who subscribes to log in for the results of their testing.

Been trying to use a Stainless steel pan, but the eggs ALWAYS stick to it, no matter how much butter I use.

Any suggestions from the high end cooks or professional chef's here on the board?
 
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a couple of things work for me.. one is that the pan has to be fully heated
before the eggs go in. Butter works fine.. maybe some olive oil if you
like that. But test the pan with a drop of water. It should sizzle. It may
take several minutes before your pan is ready.
also, after you let the eggs set, or get a crisp edge, pour a couple of
tablespoons of water in the pan and cover it for a minute or so. The eggs
lift from the pan bottom and shouldn't stick after that.
 
I wash, dry, and wipe the pan eith olive oil very lightly. After several uses I polish the entire botton and edge with 600 grit metal sandpaper. It almost can serve as a mirror afterwards. Wipe it down again with olive oil after washing and drying.

Also use anything but metal utensils when cooking ... on both stainless steel and/or non-stick frying pans. :biggrin:
 
Fred said:
Also use anything but metal utensils when cooking ... on both stainless steel and/or non-stick frying pans. :biggrin:
Click to expand...

Good point! Metal scratches the surface (even on steel) and the egg will
stick in those little cracks.

I don't care for non stick.. you can't get those too hot or they give off
some nasty fumes and contaminate the food.
 
I'm also a fan of seasoned cast iron. My favorite everyday pan is made by Calphalon. We have several Calphalon pots and pans and all are over 10 years old. They still look almost brand new and are used heavily. Nothing sticks in these. Just add a little grape seed oil (has a higher smoking point than olive oil). We never use metal utensils in them.

I can't believe I'm answering a cooking question. Shows you what retirement can do to a guy.

Dave
 
Pam.

We have a glass top stove. I had to learn a whole new way of cooking with that beast. Can't use cast iron anymore:mad: and refuse to use nonstick. Pam is the only thing I have found for eggs that makes it slide out with ease. I spray in the Pam heat the skillet and put in some butter. Works for me.
 
Haynie said:
Pam.

We have a glass top stove. I had to learn a whole new way of cooking with that beast. Can't use cast iron anymore:mad: and refuse to use nonstick.
Click to expand...

Hey .. it's a glass top. Just cook them without a pan. :tongue:

Haynie said:
Pam is the only thing I have found for eggs that makes it slide out with ease. I spray in the Pam heat the skillet and put in some butter. Works for me.
Click to expand...

If you like them over, give the top of the eggs a tiny spritz before
you flip them.. that will help, too.
 
I've tried butter and pam, neither keep the eggs from an omelet from sticking thus far. I may try wiping with some olive oil just before the eggs go in and will give the two tablespoons of water a try too. I assume that is pour just under the edge mentioned in the post?
 
I use Magnalite cookware and silicone utensils. Never had a problem. Unfortunately Magnalite is no longer made. Caphalon is the closest substitute.

I also have a LaCruset coated cast iron blackening pan. I sometimes use this for eggs or omlets. I just use butter and never had a sticking issue.
 
spray the skillet prior to heating, keep the temperature low, let pan come to temperature, and when the egg it first placed in skillet it will seem to be sticking but will let go own its own when ready. I use stainless and non stick both. works with either. however, as maxwell_smart said, quallity. all of my pans are either emeril or all-clad. no problem with heat and the nonstick then.
 
Non-stick pan. Low temps. Been cooking omeletes since I was a young lad. Don't turn too early or they will stick. My wife has been a vegetarian for 15 years and she finally turned to ovo (eats eggs) after I made her a cheese and vegie omelet. She had salmon the other night. First meat she has had in 15 years. :)
I grilled a sirloin right after that but she held out.
 
For omelets, I use non-stick pans and silicone tools. Also, I consider any non-stick pan to be disposable. I treat it right to limit damage, but once the non-stick gets boogered, the pan goes into the trash and a new one is used.
 
I don't think anyone has mentioned this yet. The reason most anything sticks in a normal pan (not non-stick) is because of the temperature difference between the pan's surface and the item being cooked.

This is why you're taught in cooking school to take your meat and eggs and whatnot out of the fridge and let them come to room temp before you cook them.

If you are using room temperature eggs in a nice hot pan that has a thin layer of cooking spray or some grease rubbed onto the surface with a paper towel, you'll be amazed how well it works.

BTW, butter's burn point is really low. If you choose to cook with it, you should add a half a tablespoon of vegetable oil. Won't change the taste much, but will keep it from smoking.

I'm no longer able to cook with butter... it's just too many calories for my waistline. But I sure do enjoy eggs cooked in butter when they're served to me (and it would be so wrong to refuse them and offend my host, of course).
 
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