On 29/03/2021 14:44, bruce bowser wrote:
> On Saturday, March 6, 2021 at 9:47:41 PM UTC-5, songbird wrote:
>> dsi1 wrote:
>> ...
>>> I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.
>> most of the point of doing non-stick is being able to use
>> less oil when cooking.
>>
>> me, i'll just use the cast-iron pan and call it good.
>
> But, then how will you scrape sunny-side-up eggs out when they're done?
>
Eggs slide right out of properly seasoned cast-iron pans.