newbiecool
Assistant Cook
So I'm new to cooking.
Was mostly eating out and or what my family cooked.
I've got a greenpan.... Pan. A large one. Got it a few years ago. Barely used. Non stick coating isn't AS good as it was when I first got it, but no signs of damage to the coating, and I always use a non scratch sponge.
I use a non stick plastic utensil in it.
I fry 4 eggs in it.
Problem is they almost always have a crispy bottom that sometimes puls away from the egg.
I use napolina olive oil. Not extra virgin.
I put it on the largest gas flame on the lowest heat. Largest as the pan is large.
The pan doesn't come with a lid.
The edges become crispy too. Crispy is gross BUT this crispy is an almost unchewable crispy.
How can I stop this from happening? I've got photos attached.
I've tried using lots of oil and a little oil.
Please help. You're my only hope (sorry, Star Wars reference)
Was mostly eating out and or what my family cooked.
I've got a greenpan.... Pan. A large one. Got it a few years ago. Barely used. Non stick coating isn't AS good as it was when I first got it, but no signs of damage to the coating, and I always use a non scratch sponge.
I use a non stick plastic utensil in it.
I fry 4 eggs in it.
Problem is they almost always have a crispy bottom that sometimes puls away from the egg.
I use napolina olive oil. Not extra virgin.
I put it on the largest gas flame on the lowest heat. Largest as the pan is large.
The pan doesn't come with a lid.
The edges become crispy too. Crispy is gross BUT this crispy is an almost unchewable crispy.
How can I stop this from happening? I've got photos attached.
I've tried using lots of oil and a little oil.
Please help. You're my only hope (sorry, Star Wars reference)