Lady DeWinters
Senior Cook
Last weekend I made an omelette... the darn thing stuck to my pan. How do I stop this from happening? Thanks.
Last weekend I made an omelette... the darn thing stuck to my pan. How do I stop this from happening? Thanks.
If you heat the pan before putting oil in it will become non stick. Ish.
I just read an article that stated because of the high protein content and certain enzymes in eggs, they are one of the few food items that will stick to a pan unless it is non stick or unless you use Pam, or some other non stick spray. It's the nature of eggs to stick so use one of the above. I have a good quality non-stick pan that I use for eggs only. I don't cook anything else in that type of pan.
It will to a point, but not to where most people can make an omelette with a pan that's not non-stick. I'll shake the hand of anyone that can successfully make an omelette in a stainless steel pan without using a puddle of fat.
Might sound crazy, but i seaon my ss pans like i do cast iron,
rub em with veggie oil and then roast em for 30 minutes at 450
it blackens the pan just like CI
draw backs
pan must be all metal (no wood or plastic handle)
and you have to gently handwash the pan to prserve the veggie oil coating
Turn down the heat, and use butter as your frying medium. Eggs need to be cooked in butter. They beg to be cooked in butter.
Yep, sounds crazy all right. . Actually the reason we season Cast Iron is because it's very porous and seasoning seals the pores. Stainless steel is not porous at all so the seasoning is not necessary. I wouldn't want my ss pans to turn black because what you've done is burnt the oil into the pan. But you gotta do what you gotta do.
...Anyway, if you have a pan you always use for omlets and such, you can bake a nice brown glaze onto it, and it'll be non stick.
I worked to get that stuff off and now you're telling me I should leave it on!!