Reading from news:rec.food.cooking,
Wilson > posted:

> OK. I got a nice tri-ply Calphalon frying pan. When it was out of the box, a
> little EVOO would make a fried egg slide around the pan like it was on
> wheels. After that, it's almost impossible to get eggs not to stick on. I've
> use butter w/oil, straight peanut oil, eggs dropped into cold pan & eggs
> dropped into hot pans and they all stick. I'm sick and tired of buying
> Teflon pans that I've got to through away after a year or so of use, not to
> mention what may or may not be getting into my food from it.
>
> How can I get the pan to cook eggs like my first experience?

I bought a pan with the Silverstone coating on it. It's just a small 10"
saute-style pan. I don't like fried eggs, but my roomie does. I
practiced making one with the pan on a low heat with some melted butter. I
dropped the egg in it and waited for the whiteness to nearly cook through
to the top. After that, I flipped it into the air without using an
utensil. It landed sunny-side down. I kept it that way for ten seconds,
then flipped it out onto the plate. First try, no busted yolk, and
nothing at all stuck to the pan. It was able to slide around like it was
on wheels, just like you said. Personally, I think for something like
eggs, keeping one silverstone pan around for that is worth it. Just never
use any metal utensils in it.

Unfortunately, some bimbo my roommate let come live with us for a while
ruined by good pan. I woke up one morning to find her in the kitchen
scraping eggs around in it with a metal spoon. Immediately, the pan was
ruined, and I boy, was I ****ed. Since then, it still works okay for
doing a fried egg, but cooking a scrambled one always results in egg being
stuck everywhere she scraped the coating off.

I'm a man, and I know you don't use a metal spoon in a pan like that. How
could she, a woman, have been so utterly retarded and careless as to use a
metal spoon in my good pan? Sheesh.

Damaeus