FoodBanter.com - View Single Post - Rid of all my non-stick ware

tert in seattle

writes:
>On 8/7/2019 11:10 AM, notbob wrote:
>> Got rid if all my non-stick skillets, etc.A Now, what?
>>
>> How do I cook an egg?A I'd like to do scrambled, lately, but scrambled
>> seem to be out.A Too messy.A My steel skillet is OK with fried and
>> over-easy, what I bought non-stick fer. but my scrambled eggs are a
>> mess.A I've got a couple of Wagner's (not cooked in 'em fer yrs), but
>> both are currently being reconditioned.A Gotta start from scratch
>> (seasoining) on the larger Wagner.A I got flax seed oil.
>>
>> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled.A Likewise,
>> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet.A Maybe
>> if I use more oil, like with aluminum (aluminium fer you Limey's).
>>
>> You'll hafta excuse me.A I've hadda 'couple o' puffs.A
>>
>> nb
>
>Different tools for different jobs. I'd just get another non-stick pan.
> Great for eggs. Why did you ditch them?

I can do scrambled eggs in an iron skillet with no cleanup problems if
there's enough fat and the heat is high enough, but that only yields
firm scrambles. If I want them wet I'll have a little more cleanup but
it's not bad. I just wipe the still hot pan with a clean sponge under
hot spraying water and it's literally cleaned up in like 15 seconds.