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Old 08-22-2006, 09:44 PM   #11
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I assume your pan is NOT non-stick.

That being the case, you must start with a completely clean cooking surface. Any residue on the pan will create sticking.

The pan must be fully heated and what ever fat you use must also be heated. If you use butter, it should stop bubbling before you add the eggs.

Of course, the easiest thing to do is use a non-stick pan and butter.
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Old 08-22-2006, 10:11 PM   #12
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Quote:
Originally Posted by Michael in FtW
Now - one word about the information FryBoy posted from the Calphalon site ... it's not exactly true regarding water as being a major part of nonstick cooking sprays (at least the ones I'm familiar with). What does evaporate quickly is the alcohol they use to thin the oil to make it sprayable - on the two cans I have it is the second ingredient listed - and not a drop of water listed (if they used any it would have to be listed). The reason you spray it on a cold pan is to keep from getting a flare-up when the alcohol hits a hot pan. The thing that makes nonstick cooking surfaces gummy is the thing that they use to give the spray it's nonstick quality - lecithin. Apparently, lecithin and something in the composition of many nonstick surfaces are chemical cousins that react with each other ... causing the lecithin to form a gummy polymer. But, IMHO - using nonstick sprays on a nonstick surface is a little redundant to begin with.
Michael,

Your information comports with what I've understood in the past -- I didn't pay much attention to the water comment on the Calphalon site. Like you, I've never seen water as a listed ingredient in cooking sprays. I HAVE, however, observed the gooey gunk left behind by the sprays on non-stick cooking surfaces.

One possible solution I haven't tired -- Williams-Sonoma sells pump spray bottles made especially for cooking oil. That would eliminate the lecithin and alcohol and any water, although I have to wonder about the shelf life of oil in such a gadget. Anyone have one?
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Old 08-22-2006, 10:42 PM   #13
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Quote:
Originally Posted by FryBoy
Mi...I have to wonder about the shelf life of oil in such a gadget. Anyone have one?
I have one I bought at Walmart years ago. No problems with the oil. I keep it in a cabinet away from heat.
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Old 08-22-2006, 11:07 PM   #14
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When I'm making eggs i melt a small amount of butter. Just enough to cover the pan. But don't leave it sitting there too long or the butter will burn and make your eggs brown. That doesn't look pleasant! :D
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Old 08-23-2006, 11:47 AM   #15
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oh... and it's not non stick.

i tried cooking them on low... they just wouldn't scramble so i had to put them on medium again. and they stuck again
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Old 08-23-2006, 11:57 AM   #16
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You really need a non-stick pan for eggs.
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Old 08-23-2006, 12:14 PM   #17
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I was always afraid of cooking eggs on anything besides a non stick skillet, I was convinced everything would be stuck fast on the skillet otherwise... but the omelette we tasted in the alps were cooked in cast iron with plenty of butter, and that was like made in heaven, by far the best omelette I ever tasted.
I definitely need to venture into cooking eggs in cast iron and master the art...
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Old 08-23-2006, 04:48 PM   #18
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I have a Calphalon one pan that is just awsome, add a little oil, cook on low then just let it slid off !
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Old 08-23-2006, 10:30 PM   #19
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would they stick to a cast iron sauce pan?
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Old 08-24-2006, 01:40 AM   #20
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Quote:
Originally Posted by MERTON
would they stick to a cast iron sauce pan?
Yes - they could. They could also stick to a nonstick skillet if you were trying to use too high heat or cook them too fast.

If you'll just answer the basic question ... what type of cookware are you using ... and describe what you are doing - we probably could help you! As long as you want to play 20-questions ...
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