Preventing eggs from sticking to non-stick skillet - Part II

[question everything]

I posted here a few weeks ago, got a lot of suggestions and... nothing.

YouTube to the rescue

Skip the oil, use butter or PAM (which I'd rather not)

Keep temp Low (which I have)

And, it worked!

[flying rabbit]

1. Worth a shot.

[doc03]

2. Don't use a stainless steel pan! I bought a set of stainless steel pans everything

is a mess to clean up. What a waste of money.

[question everything]

3. No, I don't. Plain $10 aluminum from Bed Bath etc.

[doc03]

4. I use Calphalon for eggs and Cast Iron for other things. Both cost about 1/4

as much as SS. The TV cooks all seem to push SS why I don't know.

[MuseRider]

5. Me too

and I season that pan like mad. Small Calphalon skillet. The eggs just slide out, it is perfect. It took me years to figure it out. I am a bit of a dolt sometimes. I really only have that one skillet left. I am married to a guy who would not take a single extra minute to take care of things. Every other pan I have ever owned has been ruined by the guy who gets his drill out with a sanding bit and takes it to my pans. It is much too hard and time consuming to wash them properly. None of them are worth a single bit anymore, except my egg skillet. I threatened his life for that one.

[JCMach1]

6. Cast Iron only, not artificial non-stick junk

Season your iron well, 1/2 heat, use oil and it's not ever going to stick.

[Fla Dem]

7. Bacon fat. Save the bacon fat when you cook bacon. Then put a little into the pan.

Always keep a custard cup of bacon fat in my fridge.

[question everything]

8. Thanks, but I don't "do" bacon.

[iemanja]

9. I use a Scanpan and butter, far less butter than he does.

Scanpan is a fantastic non-stick line. I use the classic. They work very well.