Alum Skillet
- Thread starter PcbChef
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
A few basic steps to get stick-free cooking with a metal (uncoated) skillet.
1. The pan must be completely clean. Any food residue remaining in the pan will become a sticking point.
2. The pan must be fully heated before you add any food.
3. The fat you use must also be fully heated in the heated pan before you add any food.
4. Add the raw egg(s) to the pan and let it sit in the hot fat for a bit. Swirl the pan around to ensure the cooking egg is not stuck.
This process (steps 1-3) is the same for any protein you cook in the pan. Foods will initially stick but will free themselves as they cook.
1. The pan must be completely clean. Any food residue remaining in the pan will become a sticking point.
2. The pan must be fully heated before you add any food.
3. The fat you use must also be fully heated in the heated pan before you add any food.
4. Add the raw egg(s) to the pan and let it sit in the hot fat for a bit. Swirl the pan around to ensure the cooking egg is not stuck.
This process (steps 1-3) is the same for any protein you cook in the pan. Foods will initially stick but will free themselves as they cook.
sparrowgrass
Head Chef
My suggestion is to switch pans. Use a pan dedicated to cooking eggs--either non-stick, or a well seasoned cast iron.
Eggs are sticky little critters.
My mom buys a cheap non-stick pan, and buys a new one when the old one starts to lose it's finish. I use cast iron, and a pat of butter or bit of oil when I go for over-easies.
Saves a lot of cussin'.
Eggs are sticky little critters.
My mom buys a cheap non-stick pan, and buys a new one when the old one starts to lose it's finish. I use cast iron, and a pat of butter or bit of oil when I go for over-easies.
Saves a lot of cussin'.
Uncle Bob
Chef Extraordinaire
Andy M said:
I use an aluminum pan to cook eggs...A Lincoln Ware 4007... When the above is followed, the Failure rate (eggs sticking) is almost Zero.
After you swirl to ensure there is no sticking...quickly flip and turn the heat to low...Pour your coffee, and plate your grits etc. ..Eggs are ready...Time to eat.
When I eat eggs...mostly on week-ends, the first thing I do when I walk in the kitchen is to break two eggs into a bowl...Let them set (warm up a bit) while you get everything else ready...Then fry them. HTH
Enjoy!
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This only works as long as you can get everybody else who happens to wander into your kitchen thinking of it as the "egg pan" and don't try to cook burgers in it. I've seen too many forks heading towards the finish in MY egg pan.
Andy M.
Certified Pretend Chef
This is your big mistake, PF. You let other people into your kitchen! Then you let them touch your stuff!
He keeps stepping over the bear trap I have set.
A bear trap for Shrek? Silly Princess... you need an ogre trap!
A bear trap for Shrek? Silly Princess... you need an ogre trap!
I'll have to see if Amazon carries them. Bait it with onions?
I'll have to see if Amazon carries them. Bait it with onions?
Of course. If you used a parfet you'd catch a donkey.
joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
When I have a piece of equipment that I don't want used by anyone other than me I put it somewhere that does not contain other similar equipment. Just put a hook on the back of a seldom used cupboard or closet door and hang the pan there. The family won't bother to go after it if there are other pans available to them. At least mine don't. The trouble with this procedure is that you have to wash the pan and put it away yourself or it will end up back with the other pans.
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