On Mon, 29 Mar 2021 17:57:17 +0100, S Viemeister
> wrote:

>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.

And any melted butter remaining is there to sop up with your toasted
English muffin.
I fry in a stainless steel pan that I've made non-stick with oil
grooves made with coarse emery cloth... a mirror finish stainless
steel pan will always stick... don't believe try it on a cheapo five
and dime pan. People pay big bucks for shiney name brand stainless
steel cookware... FOOLS! Buy a sheet of 60 grit emery cloth and make
circular grooves on the entire interior pan bottom. Every machine
tool relies on oil grooves for way lubrication... they pay Millwrights
big bucks to hand scrape the oil grooves in an attractive pattern.
There's much information on the subject of hand scraping oil grooves.
With cooking application one needn't be very accurate.
Some few here may find it useful knowledge:
https://www.mmsonline.com/articles/t...-hand-scraping
I'm pretty good at hand scraping if I may say so.