Recently bought an 8-inch analon advanced non stick anolized aluminum pan.
It looks well built and feels substantial. I was hoping I could cook an egg
in it without using oil. But the egg would stick to the pan. Ended up I
still need to use oil.

Could someone suggest a slicker pan?

"peter" > wrote in news:n%4oi.12$Da.11@trnddc07:

> Recently bought an 8-inch analon advanced non stick anolized aluminum
> pan. It looks well built and feels substantial. I was hoping I could
> cook an egg in it without using oil. But the egg would stick to the
> pan. Ended up I still need to use oil.
>
> Could someone suggest a slicker pan?
>
>
>

May I suggest wipping the pan with a oil moistened papper towel or the use
one of those cooking sprays? Eggs will stick to most pans and cook too
quickly to reach the 'release from pan' stage.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jul 20, 9:17 am, Steve Wertz > wrote:
> On Fri, 20 Jul 2007 16:01:23 GMT, peter wrote:
> > Recently bought an 8-inch analon advanced non stick anolized aluminum pan.
> > It looks well built and feels substantial. I was hoping I could cook an egg
> > in it without using oil. But the egg would stick to the pan. Ended up I
> > still need to use oil.
>
> If your eggs are sticking to a non-stick pan, then it's defective
> and needs returned.
>
> In most cases, you'll still will need a spatula to move the egg
> around and lift it out of the pan. It won't just slide around.
> Pans aren't *that* nonstick no matter how many commercials you've
> seen.
>
> =sw

How do you know it's not the eggs that are defective?

b.

hahabogus said...

> "peter" > wrote in news:n%4oi.12$Da.11@trnddc07:
>
>> Recently bought an 8-inch analon advanced non stick anolized aluminum
>> pan. It looks well built and feels substantial. I was hoping I could
>> cook an egg in it without using oil. But the egg would stick to the
>> pan. Ended up I still need to use oil.
>>
>> Could someone suggest a slicker pan?
>>
>>
>>
>
> May I suggest wipping the pan with a oil moistened papper towel or the
> use one of those cooking sprays? Eggs will stick to most pans and cook
> too quickly to reach the 'release from pan' stage.


I was gonna suggest cooking a few strips of bacon first.

Andy

"peter" > wrote in message news:n%4oi.12$Da.11@trnddc07...
> Recently bought an 8-inch analon advanced non stick anolized aluminum pan.
> It looks well built and feels substantial. I was hoping I could cook an
> egg in it without using oil. But the egg would stick to the pan. Ended up
> I still need to use oil.
>
> Could someone suggest a slicker pan?


I have a large 'Lagostina' brand non-stick pan, and I am able to cook eggs
sunnyside up without oil and sticking, although the eggs have a much better
texture with a drop of oil. At the time they cost about $75 for the large
pans at Canadian Tire, though I don't see the same pan on their website
anymore. It is a heavy copper pan with an aluminum center and nonstick
coating.

I think they are a Canadian brand, and may be difficult to find outside the
country, but I haven't looked.

On Fri, 20 Jul 2007 16:01:23 GMT, "peter" > wrote:

>Could someone suggest a slicker pan?


Scanpan

http://www.scanpancookware.com/profe...2/fry-pans-63/

On Fri, 20 Jul 2007 16:01:23 GMT, "peter" > wrote:

>Recently bought an 8-inch analon advanced non stick anolized aluminum pan.
>It looks well built and feels substantial. I was hoping I could cook an egg
>in it without using oil. But the egg would stick to the pan. Ended up I
>still need to use oil.
>
>Could someone suggest a slicker pan?
>
Why not give it another chance? First of all I bet you were cooking
your egg at too high a heat, so turn it down and make sure the pan is
hot when you put the egg in it. Also, if you don't want to use oil,
try unflavored cooking spray. If you don't want to use cooking spray,
try a tiny amount of water.

If you're determined to get a new pan anyway and you're located in the
US, go to Safeway. They have heavy bottomed nonstick pans with a nice
interior finish for a very low price and they were on sale the last
couple of weeks. Their 8-inch pan was on sale $10, so it's worth a
look. The three pieces (small, medium and large) cost about $40 all
together.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

> wrote in message
oups.com...
> On Jul 20, 9:17 am, Steve Wertz > wrote:
>> On Fri, 20 Jul 2007 16:01:23 GMT, peter wrote:
>> > Recently bought an 8-inch analon advanced non stick anolized aluminum
>> > pan.
>> > It looks well built and feels substantial. I was hoping I could cook an
>> > egg
>> > in it without using oil. But the egg would stick to the pan. Ended up I
>> > still need to use oil.
>>
>> If your eggs are sticking to a non-stick pan, then it's defective
>> and needs returned.
>>
>> In most cases, you'll still will need a spatula to move the egg
>> around and lift it out of the pan. It won't just slide around.
>> Pans aren't *that* nonstick no matter how many commercials you've
>> seen.
>>
>> =sw
>
> How do you know it's not the eggs that are defective?
>
> b.
>

Wait a minute. Are we talking to people who think "nonstick" means
you don't put any fat in the pan???



--
Posted via a free Usenet account from http://www.teranews.com

"peter" > wrote in message news:n%4oi.12$Da.11@trnddc07...
> Recently bought an 8-inch analon advanced non stick anolized aluminum pan.
> It looks well built and feels substantial. I was hoping I could cook an
> egg in it without using oil. But the egg would stick to the pan. Ended up
> I still need to use oil.
>
> Could someone suggest a slicker pan?
>
Peter. this is not what "nonstick" means. You still need to use a little
fat. I make eggs in Country Crock, a tub spread with no transfats and lots
of water. I let it heat to sizzle point then put the eggs in. It has a nice
flavor, and not all of the saturated fat of regular butter.



--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:

> Also, if you don't want to use oil,
>try unflavored cooking spray. If you don't want to use cooking spray,
>try a tiny amount of water.

Never.never.............NEVER put any cooking spray in a non stick
skillet. It will turn to a lacquered gum...and the pan will be
ruined.

Ward Abbott > wrote:
>On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:
>
>> Also, if you don't want to use oil,
>>try unflavored cooking spray. If you don't want to use cooking spray,
>>try a tiny amount of water.
>
>Never.never.............NEVER put any cooking spray in a non stick
>skillet. It will turn to a lacquered gum...and the pan will be
>ruined.

Sure.

--Blair
"No."

On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott >
wrote:

>On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:
>
>> Also, if you don't want to use oil,
>>try unflavored cooking spray. If you don't want to use cooking spray,
>>try a tiny amount of water.
>
>Never.never.............NEVER put any cooking spray in a non stick
>skillet. It will turn to a lacquered gum...and the pan will be
>ruined.

Are you out of your freaking mind? LOLOLOLOL


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sat, 21 Jul 2007 01:44:02 -0700, sf <> wrote:



>Are you out of your freaking mind?


No...you just need to read a little more.....and stop jumping to
conclusions.

Directly from the Scanpan site

I have been using spray oils, rather than regular oils, to pre-oil the
cooking surface. Is that OK?
We did not recommend aerosol spray oils for use with the original
SCANPAN CLASSIC/ERGONOMIC surface. These oils may contain ingredients,
which may carbonize at relatively low temperatures. That, in turn, may
lead to an oil and carbon residue forming on the cooking surface and
blocking the nonstick surface from doing its job.


The same principle applies to the cheaper Teflon pan.

Ward Abbott said...

> On Sat, 21 Jul 2007 01:44:02 -0700, sf <> wrote:
>
>
>
>>Are you out of your freaking mind?
>
>
> No...you just need to read a little more.....and stop jumping to
> conclusions.
>
> Directly from the Scanpan site
>
> I have been using spray oils, rather than regular oils, to pre-oil the
> cooking surface. Is that OK?
> We did not recommend aerosol spray oils for use with the original
> SCANPAN CLASSIC/ERGONOMIC surface. These oils may contain ingredients,
> which may carbonize at relatively low temperatures. That, in turn, may
> lead to an oil and carbon residue forming on the cooking surface and
> blocking the nonstick surface from doing its job.
>
>
> The same principle applies to the cheaper Teflon pan.


Ward,

Curiously, the can of PAM (Original) offers:

Do not spray onto hot pan
Do not inhale
Do not spray directly into oven
Do not spray in eyes

No mention on the can about using PAM with non-stick pans, so saving the
pan is definitely the manufacturer's problem!

It's obviously happened to my pancake/egg pan but I never knew why until
now.

Andy

"Ward Abbott" > wrote in message
...
> On Sat, 21 Jul 2007 01:44:02 -0700, sf <> wrote:
>
>
>
>>Are you out of your freaking mind?
>

hahaha! You have to admit, the way you post, it is a good question.



--
Posted via a free Usenet account from http://www.teranews.com

<sf> wrote in message ...
> On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott >
> wrote:
>
>>On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:
>>
>>> Also, if you don't want to use oil,
>>>try unflavored cooking spray. If you don't want to use cooking spray,
>>>try a tiny amount of water.
>>
>>Never.never.............NEVER put any cooking spray in a non stick
>>skillet. It will turn to a lacquered gum...and the pan will be
>>ruined.
>
> Are you out of your freaking mind? LOLOLOLOL
>

Sf, try to catch your breath, you can pass out laughing that hard!



--
Posted via a free Usenet account from http://www.teranews.com

On 2007-07-21, Ward Abbott > wrote:

> ....... These oils may contain ingredients,
> which may carbonize at relatively low temperatures. That, in turn, may
> lead to an oil and carbon residue forming on the cooking surface and

I think the operative word here is "may", with "relatively low" also a
consideration. Let's face it, the manufacturer is going to defer any
possible problems to other factors if at all possible. But, in light
of actual data, "may" is all they can really say. As for
"relatively", relative to what? Who knows what temps the maker
considers low? Melting butter? Frying eggs? Don't forget, at high
enough temps, any oil will carbonize. Look at that brown sludge on
cooking sheets that's such a pain to remove.

I used Pam on my non-stick pan for years with no apparent problems.
OTOH, I seldom cooked anything other than eggs when using it. I
always used a regular oil if I was going to cook something at higher
temps or finish cooking in the oven.

There are worse things out there to beware of. Be very afraid of
Trader Joe's crab cakes. I don't know what the Hell TJs crab cakes
have in them, but it took me two years of scrubbing to wear off the
epoxy-like splatter residue those cakes left behind. If my pan hadn't
been one with Excalibur coating, I'm sure I would have ended up
tossing it.

nb

On Sat, 21 Jul 2007 10:57:46 -0400, "cybercat" >
wrote:

>
><sf> wrote in message ...
>> On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott >
>> wrote:
>>
>>>On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:
>>>
>>>> Also, if you don't want to use oil,
>>>>try unflavored cooking spray. If you don't want to use cooking spray,
>>>>try a tiny amount of water.
>>>
>>>Never.never.............NEVER put any cooking spray in a non stick
>>>skillet. It will turn to a lacquered gum...and the pan will be
>>>ruined.
>>
>> Are you out of your freaking mind? LOLOLOLOL
>>
>
>Sf, try to catch your breath, you can pass out laughing that hard!

still laughing (I'm trying, I'm trying!)


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.