So I just got a stainless steel pan. The steaks are sublime, but there was definitely a learning curve to eggs. Took me three attempts to not completely butcher them. Problem is, it still takes forever to cook them, since the pan needs to be slowly pre-heated. This makes it a logistical nightmare on any weekday if I want eggs for breakfast before work.Considering buying a non-stick pan strictly for eggs, just to save time in the morning. Is it really gonna kill me as long as I only use it on low heat for eggs?
>>21682793I got a carbon steel wok (better heat transfer), and you gotta keep it dryer but once you get a patine going it's pretty resilient.
>>21682793>Considering buying a non-stick pan strictly for eggs, just to save time in the morning. Is it really gonna kill me as long as I only use it on low heat for eggs?Yes. You wont drop dead or waste your life.
>>21682793You are quite literally going to DIE
Make sure your affairs are in order and you've spoken your peace to those you need to then by all means go ahead.
>>21682793>slowly heatednah. you want that motherfucker RIPPING hot, then once it's hot, toss on the fat, then throw in the eggs and they'll be cooked instantly and you can slide em right off. the key is speed and using enough fat and having that shit roaring hot. you'll get the hang of it, anon
>>21682815That was what I did on my second attempt, and the eggs were practically cremated. Nice enough flavour though, kinda like waffles, but not something I would want to do on the regular.
>>21682793I have seen quite a few cooks who say they use non stick for eggs and nothing else
>>21682858Fish too.
>>21682907and certain sauces. I dont like having a lot of kitchen crap but a non-stick pan saves a lot of trouble.
>>21682858they are also good for reheating leftovers
>>21682793https://www.amazon.com/dp/B0169N1YMO/I have this, eggs work just fine. I've never ruined an egg. I use it for lot of things where I dont want to pay attention.
>>21682815>just cook it at 1000000 celcius for 0.000001 seconds bro
>>21682793Buy ceramic. Stainless steel is second lowest tier after nonstick
>>21682793Season the fucking pan, it works
>>21683720>season a stainless steel panshiggy diggy
>>21683734yeah you are retardedjust do it and stop talking shit
>>21683741nah, i can use stainless steel cooking surfaces properly. i can cook omelets which never stick, why the fuck would i season stainless teel? you season high carbon steel and cast iron. not stainless steel. it completely defeats the point. nobody on the planet seasons stainless steel.i bet you can't even post a stainless steel pan that *you've* seasoned, because nobody fucking does that.
>>21682793There's NOTHING wrong with modern non-stick pans. The older ones were only "deadly" when you scraped off the film and ate it or turned it up on high heat with nothing in it.You'd have to be retarded to actually shorten your lifespan with teflon. Just like seed oils and mercury and MSG, it's a whole lot of nothing. Yes, eggs are FAR easier to cook and flip on a nonstick and that's why all the restaurants cook eggs that way. Stainless is good for other things but not eggs.
>>21683762worked as a short order chef for a few months. used a flat stainless steel griddle to cook literally hundreds of eggs with no problem.
>>21683881frankly i'm amazed any of them are still alive after what oleaginous horrors i gavaged into their hideous gullets
>>21683882Oxford called, they want their $10 words back.
>>21683895nah, they's mine now
>>21683056Yeah but PFAS
>>21682793>This makes it a logistical nightmare on any weekday if I want eggs for breakfast before workIt’s a wonder you managed to get a job let alone maintain one if you can’t manage to cook fucking eggs before going to work.
>>21682793I cook eggs virtually every morning in a stainless, you can rapidly heat the pan but just take it off the heat entirely once you get your shimmery oil coat on the bottom >needs to be slowly pre-heatedIt just needs to get to temperature, you can crank the heat up to max and gather your ingredients while it heats, then do the thing where you take it off the heat
>>21683895Oxford words are no doubt quoted in British pound sterling £ rather than U.S. dollars $
>>21682793>since the pan needs to be slowly pre-heatedIt doesn't need to be slow. In fact, it shouldn't take more than a minute or two. It's a good opportunity to get your coffee water boiling, but you don't have time for much more than that.>Considering buying a non-stick pan strictly for eggsMany people do this. Especially if you use it just for eggs and you're gentle with it, your one teflon egg pan should last for many years.>Is it really gonna kill meNo. Teflon has been a kitchen mainstay for over 50 years and the worst that's been found about it is that it's toxic if put at a higher temperature than consumer ovens are capable of reaching and that it qualifies for a Prop 65 warning like literally every other material in the universe.
the steel of the stainless sticks the egg
>>21683433no that's way too long. they cook INSTANTLY
>>21683758i swear people like you deserve the gas chamberyou're just too stupid to be alive
>>21683786>short order>chefPick one, Griddler. lol
who doesnt have 10 minutes to cook eggs. lmao
stainless steel heats up quickly what are you on about?
>>21682793Just get that bitch ripping hot and flip egg for like 5-10 seconds after the whites have set and you’re good
I can see a lot of people ITT telling me to completely crank the heat to the max to get it roaring hot ASAP. The tutorials I watched said I needed to slowly heat the pan on medium-low heat to avoid sticking, but like I said, this takes forever.If I completely crank the heat to the max and do the water test to make sure it's hot enough for nothing to stick to it, what's next? How do I keep the butter from turning brown while still maintaining heat? I don't want to use canola oil, since the internet has radicalized me against seed oils.
>>21684317>he says, having no evidence whatsoever of anyone on the planet who isn't a tiktok moron seasoning their stainless steel pans>>21685015only oil i've successfully used is coconut and butter. there's a threshold of the necessary heat and once it's at that stage, the only thing you *don't* want is for it to get cold. when it gets cold, that's what causes most of the obnoxious sticking. there's a science to it, and you're going to fuck up, and it only seems to apply to eggs (any meat you cook is going to leave fond. always.) those "tutorials" are just thinly veiled salesmen trying to get you to purchase stainless steel products my man. look at all their other content and you'll notice an eerie pattern. there's no magic non-stick technique. if you're having trouble with how quickly it's cooking once it's in there, you can turn it down to medium high. the key is that the steel doesn't get cold, that's all. the moment it gets colder than a certain point, you're gonna have a bad fuckin time.practice, practice, practice. get yourself a big thing of medium eggs and practice until you've figured it out. eggs are cheap (for now)>>21684326crank my fat hog, faggot
>>21682793What do you use olive oil or butter? If you're using oil just turn up the heat to really high (not burning) and swirl it around so the edges are lubricated.>>21685015You can try using a very thin layer of butter like use a paper towel to spread the butter around so it doesn't burn on high heat.
>>21685045>practice, practice, practice. get yourself a big thing of medium eggs and practice until you've figured it out. eggs are cheap (for nowI hear you, but I have a real pet peeve about wasting food, especially protein-rich foods like eggs and meat, so it's hard to tell myself that I will get there eventually as I chow down on yet another botched serving of scorched eggs. Considering switching to exclusively boiling my eggs just for convenience and ease.But hey, on the bright side, at least the stainless steel pan is amazing for meat. The steaks are heavenly.
>>21685057>i hate wasting foodpro-tip, compost pile>compost pile?compost pile. no food you ever make will ever be wasted again.
OP
>>21683929This. Not sure what fresh hell this 'slow preheat' retardation spawned from, but I can only presume that some impotent nonstick cooklet faggot was involved. Stainless eggs isn't a mystery or rocket surgery. Range cranked up for a minute. Turn it down add your fat. Crack the egg. Eat the egg. Simple.
Just use a nonstick pan, stop being a try hard, you're not getting a Michelin Star for using stainless steel or cast iron
>>21685063>eggs in compost pileLol no, eggshells are okay but not whole cooked eggs.Unless you really want skunks or raccoons.
>>21685119>you're not getting a Michelin Star for using stainless steel or cast ironNo, but I might get lung cancer from a non-stick pan.>>21685067No one struggles with petting a dog, tons of newbies to stainless steel struggle with eggs. Don't be a dick.
>>21685286ok howie
You don't need a ripping hot pan, just preheat it over medium for a couple of minutes or so, then add your fat (butter or even better ghee/clarified butter) and let it cover all the cooking surface, then toss the eggs and don't touch them for the first 10-20 seconds, then you can move them as you wish.Vid related, it's my method: https://files.catbox.moe/utdllu.mp4
>>21685045kill yourself
>>21685414faggots first (that means after you, nigger)
>>21682815>you can only eat asian style fried eggsmaybe one of the bottom 3 ways to cook eggs
>>21685479i make omelets with the stainless steel 9/10 times i cook eggs . comes off pristine, no problem. doesn't stick if you know what you're doing.
>>216854632 projections in 1 postimpressive
>>21685492>no ulmao
>>21685508>blaming me for being a niggerfaggot
>>21685513Should I blame your mother for you being a niggerfaggot?
>>21685524go to sleep, kid
>>21685544Sorry, nigger faggots (you) have no power here.
>>21682793Get the pan up to temp while you prepare other things. I'm sure you have toast and coffee, you probably need to pull plates and utensils out. There's plenty I'm sure you could do rather than wait for it.
>>21682793what if you just use more butteri use a lot of lube with my stainless steel pan
>>21685015>radicalized me against seed oilsuse gheeit’s tastyyou can either buy it or make it yourselfI use Alton Brown’s recipe (read the comments, they’re super useful)
>>21685588No bueno, familia. I hardly ever eat grain-based food nowadays for weight loss reasons, and you should always wait 90 minutes after you wake up before you have coffee. My breakfast most days consists of eggs, sardines and a banana, the latter two being instant, only the eggs need preparation. The sooner they're done, the better. I have considered just eating them raw like Rocky, but appearantly you don't absorb all the nutrients that way.
>>21682793Just buy nonstick and make sure to use metal implements. Do lots of scrubbing when you clean them.My kids' grades have increased by two points ever since I started.
>>21682793This quick video showed it and explained it better than I've ever seen ithttps://youtu.be/EnTFdexbFrM?si=hTRsCvC1OISnkTfT
>>21682793What doesn't it take like a few minutes to preheat? Do other things while you're waitingAlso no a nonstick, esp a good quality one, will be fine.
just used my stainless steel pan to cook eggs. was delicious. all i had to do is heat it for about a minute, put in some butter, and wah-lah, eggs
>>21685067That doesn't really apply to this thread. This isn't making toast. Even cooking eggs on nonstick isn't a "just pet the dog" type of thing. I'm sure you just acquired that and wanted to post it. Next time use it where actually applicable.
>>21685986Bro, thanks a million. I just cooked my first perfect stainless steel eggs, and it barely took any longer than my old teflon pan. As it came off perfectly, I could hear Handel's Messiah in the back of my head. You just saved me from buying another shitty teflon pan that would continue to slowly poison me over the coming years.The riddle of steel has been solved.
>>21685986I like that chick
OP here. I bought the nonstick and I have since passed away
>>21685479youre not gonna make me buy your knorr cubes marco
>>21687457RIP OP. We tried to warn you :(
>>21683752This is the way
>>21685067lul
>>21683921Teflon itself has trace amounts or none of those chemicals. The danger comes from improper disposal of those chemicals which are used in the manufacturing of some nonstick products (generally anything created by spraying teflon or teflon-like compounds onto things) but are not present in the teflon that is used on pans. Using a nonstick pan won't expose you to more PFAS than simply existing will. PFAS have a high concentration in many other items, such as fast food wrapping paper or microwave popcorn packaging, due to the manufacturing process for those items. Fortunately, the teflon on your pan is very much inert and lacks the functional groups (a part of a compound that can bind with other things) that make PFAS so harmful.The bonds between the carbon and fluorine can break down, but because they are very stable bonds, it takes an enormous amount of energy to do so - which would involve heating your pan well past the point where the metal the teflon has been sprayed on would warp and deform.>tl;dr nonstick pans won't poison you but your environment and other shit you don't think about will
>>21682793>Took me three attempts to not completely butcher them. Problem is, it still takes forever to cook them, since the pan needs to be slowly pre-heated. This makes it a logistical nightmare on any weekday if I want eggs for breakfast before work.I don't think it's possible to make nonstick fried eggs without butter. You can use mostly vegetable oil and only a little butter, but you do need some butter to get them to release. If the whites and yolks are mixed, like in an omelette or scrambled eggs, you don't need butter and can use any cooking oil, such as peanut or soybean oil, but fried eggs simply need butter to release. That goes for stainless, carbon steel and tinned copper. As for temperature, you can cook eggs at medium temps just fine, as long as you follow the above directions. French omelettes are traditionally made in a pretty warm skillet--the eggs should be done in under a minute, if not under 30 seconds (example: https://youtu.be/N40qglGNRlA?si=6OBLsqfpwHzL0_9M ). You do not need to slow-cook your eggs to get them to release in stainless.
>>21685015>crank the heat to the max and do the water test to make sure it's hot enough for nothing to stick to it, what's next?Temp should be a little lower than Liedenfrost Effect temp, more like 280-330 range is what you want to shoot for, whereas the Liedenfrost Effect happens from 380 (and up). Coat the pan in oil while preheating it, and take a chopstick, dip in egg, and then run the chopstick through the oil. If you get a tiny line of egg that starts to bubble and cook, then the oil is hot enough.
>>216875951. The chemicals they use in pans today aren't harmless. They simply haven't YET been found to cause all sorts of problems. 2. All these pans are made in China, and many use proprietary coatings, none of which are safely or properly regulated over there. 3. You are literally a shill. You got paid to post that.
>>21682793leidenfrost effectoil / 20-30secseggs
>>216876731. Again, teflon is inert. This is not a recent discovery, and there isn't any data to contest that (unless you're exposing it to enough heat that the bonds begin to break, which, again, happens well above what you will heat a nonstick pan to). The manufacturing process for nonstick pans just doesn't leave medium or short length fluorocarbon chains ending with a functional group behind in the coating.The reason teflon is safe is because it's an incredibly stable compound (just a long string of carbon atoms with fluorine atoms attached perpendicular to the carbon chain) that lacks a functional group (which, combined with a short or medium tail length, is what allows organic molecules to confuse PFAS with their hydrocarbon counterparts) on the end.Nonstick (referring specifically to teflon coated pans, not ceramic, silicone, or other materials) pans are coated in PTFE, which is the abbreviation for the "generic" or chemical name of teflon, polytetrafluoroethylene. This and other fluorocarbon polymers are actually regulated under US law and are under scrutiny from the EPA, but due to bureaucratic bullshit and chemistry, it's easy to just synthesize a fluorocarbon polymer with a slightly different structure, kind of like pharmaceuticals, and pretend it's safe.Anyway, my point is that nonstick pans are covered in these long-chain fluorocarbon polymers because the short-chain and medium-chain ones have different applications because they have slightly different chemical and physical properties. Even if there were precursor chemicals left on the exposed surface, after the teflon was manufactured, they would wash off. Because teflon is chemically inert.Also, all this doesn't mean you shouldn't be concerned about PFAS in the environment, just that your exposure risk from a PTFE coated nonstick pan is comparatively low.>tl;dr2. You're a faggot.3. Blow me.
>>21687929>1. Again, teflon is inert.Google "Teflon flu." You do not have a legitimate point. The shit's poison.>(unless you're exposing it to enough heat that the bonds begin to break, which, again blah blah blah....You mean like what can easily happen on a stovetop when you put the thing on top of literal fire? Yeah.....>are actually regulated under US law and are under scrutiny from the EPAIt's called industry-led research and regulatory capture. https://pmc.ncbi.nlm.nih.gov/articles/PMC10237242/>these long-chain fluorocarbon polymers because the short-chain and medium-chain ones have different applications because Right... the long onezurbad but the shorties are the goodle chain lengths that we know and love.>3. Blow me.Go sniff a nonstick pan.
>>21687969>Right... the long onezurbad but the shorties are the goodleAre you having a stroke?
>>21684406While I don't have a stainless steel pan (cooked eggs on them though), I literally always cook eggs on minimum heat, and it takes no time. Turn the stove on, get your eggs out, utensils, plate or bowl, whatever else. By the time you're ready for the pan it should be pretty close.Also, the fool proof method for checking if the pan is at the right temperature is to get a couple drops of water on your hand, splash them into the pan, and if the droplets bead across the surface without spattering (just pull it off the stove to let the temperature drop a little if it's too hot), then the pan is ready for the butter or oil.
>>21687969>Teflon fluI'm familiar with it, which is why I already addressed it in the post, if you had cared to read it.>You mean like...Oh, you did read it. Then surely you know that nonstick cookware has a low heat tolerance on account of not only the teflon, but the base as well? You know, because it will warp and deform if you apply excessive heat? Why are you heating it above 500F if you know it will emit fumes as well as ruin your pan?>It's called...Of course. I blatantly stated that there are no efforts underway to regulate these things, because not a single individual is at all concerned with perfluorinated chemicals bioaccumulating in our bodies and the environment to the detriment of the metabolic reactions necessary to sustain life. I wish I had mentioned something about people being able to get away with creating new, similar chemicals to get around regulations because of bureaucratic bullshit.>Right...There is too much shit here to explain properly in a 2k character forum post. Here's the very much abridged version - PFAS are dangerous because the molecules are structurally very similar to molecules in your body, so your body treats them the same way and incorporates them into structures. The problem is that PFAS are mostly nonreactive, so your body can't actually use them in reactions, so they accumulate. PTFE is different in structure, and thus not dangerous, because your body does not confuse it for something it would normally use. When you make it too hot, it breaks down into molecules that are structurally similar to what your body uses. For why that's a bad thing, see above.>Go...Blow me. I'm out.
