when I go to waffle house, they use an aluminum skillet and a small amount
of oil and the fried eggs glide off the pan

when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
like crazy

yes, I am preheating the skillet, yes I am using generous amounts of Pam
cooking spray (canola based)

so why do they get perfect release and easy cleanup with a cheap looking
aluminum pan, and I am using supposedly the best skillet that isn't teflon,
and I get a mess?

please help!

"cowboy" <cacheoverflow@yahooDOTcom> wrote in message
...
> when I go to waffle house, they use an aluminum skillet and a small amount
> of oil and the fried eggs glide off the pan
>
> when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of Pam
> cooking spray (canola based)
>
> so why do they get perfect release and easy cleanup with a cheap looking
> aluminum pan, and I am using supposedly the best skillet that isn't
> teflon, and I get a mess?
>
> please help!
>

Not preheating enough is the most likely cause.


--
Peter Aitken

Remove the crap from my email address before using.

"cowboy" <cacheoverflow@yahooDOTcom> wrote in message
...
> when I go to waffle house, they use an aluminum skillet and a small amount
> of oil and the fried eggs glide off the pan
>
> when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of Pam
> cooking spray (canola based)
>
> so why do they get perfect release and easy cleanup with a cheap looking
> aluminum pan, and I am using supposedly the best skillet that isn't
> teflon, and I get a mess?

This is what strikes me ... you are getting Pam buildup on your pan. Rather
like when people use too much furniture wax when they dust. I very well
could be mistaken, but you should try a little pat of butter, instead. My
eggs
don't stick to the All Clad for nothing.

nancy

On Thu, 10 Mar 2005 12:41:45 -0500, "cowboy" <cacheoverflow@yahooDOTcom> wrote:

>when I go to waffle house, they use an aluminum skillet and a small amount
>of oil and the fried eggs glide off the pan
>
>when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
>like crazy
>
>yes, I am preheating the skillet, yes I am using generous amounts of Pam
>cooking spray (canola based)
>
>so why do they get perfect release and easy cleanup with a cheap looking
>aluminum pan, and I am using supposedly the best skillet that isn't teflon,
>and I get a mess?
>
>please help!
>


Teflon coated pan at KMART....$19.95
Omelet results.........................PRICELESS !



<rj>

>
>
> Teflon coated pan at KMART....$19.95
> Omelet results.........................PRICELESS !
>

I am trying to get away from teflon in my life

they don't seem to need any teflon down at the waffle house, and I dare say
their eggs slip around nicer than anyone's

> This is what strikes me ... you are getting Pam buildup on your pan.
> Rather
> like when people use too much furniture wax when they dust. I very well
> could be mistaken, but you should try a little pat of butter, instead. My
> eggs
> don't stick to the All Clad for nothing.
>
> nancy

there is no buildup on this pan, it is brand new!

and washed down to the stainless steel for each successive try

In article >,
"cowboy" <cacheoverflow@yahooDOTcom> wrote:

> > This is what strikes me ... you are getting Pam buildup on your pan.
> > Rather
> > like when people use too much furniture wax when they dust. I very well
> > could be mistaken, but you should try a little pat of butter, instead. My
> > eggs
> > don't stick to the All Clad for nothing.
> >
> > nancy
>
> there is no buildup on this pan, it is brand new!
>
> and washed down to the stainless steel for each successive try
>
>

Okay, try this.
I learned from the frugal gorm' on his show that "hot pan, cold oil,
food won't stick". Now some folks on this list try to say that that is a
kitchen myth, but it sure as heck works well for me and I use cast iron!
Granted, they are well seasoned but eggs seem to be one of the stickiest
foods on the planet and will still stick to seasoned cast iron if I
don't do it right. ;-)

I take my clean, dry pan and get it nice and hot on the stove, then add
either butter or olive oil (don't skimp as oil really won't cook in to
eggs, most of it stays in the pan). Once the oil/butter is nice and hot,
break your eggs into a bowl ahead of time so they can be added together.
Slide them out of the bowl into your hot oil.

Fry as always and they should slide out just fine!

My personal preference is for "pan steamed" eggs so I go one step
further. I put a tight fitting lid on the pan and as soon as the whites
start to be no longer quite clear, I add about 1/4 cup water to the pan
and very quickly put the lid back on! In fact, I just tilt the lid a bit
to add the water so I can make it really quick! I time that for 2 to 3
minutes depending on the size of the eggs (bantam eggs cook faster as
they are MUCH smaller than, say, a muscovie duck egg) then they are done.

Those really slide right out of the pan and leave no sticky mess at all!

Hope this helps???

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

cowboy wrote:
> when I go to waffle house, they use an aluminum skillet and a small
amount
> of oil and the fried eggs glide off the pan
>
> when I try using a $100 All-Clad stainless cladded skillet, my eggs
stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of
Pam
> cooking spray (canola based)
>
> so why do they get perfect release and easy cleanup with a cheap
looking
> aluminum pan, and I am using supposedly the best skillet that isn't
teflon,
> and I get a mess?
>
> please help!

I read a review of the All Clad pan and it said not to use sprays. Did
not give a reason just said do not use cooking spray.

Hope this helps.

cowboy wrote:
>[snip]
> when I try using a $100 All-Clad stainless cladded skillet, my eggs
> stick like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of
> Pam cooking spray (canola based) [snip]

I use a stainless skillet very often, but it's been years since I used
it for eggs. But let's think it over. My first thought is to use
butter or bacon grease, but you may have a reason to avoid those. You
preheat, but to how hot? If only to a relatively low temp, then it may
be that you're trying to move the eggs around before they have had
enough time to set up on the bottom. Try increasing the heat or
letting them sit longer before you move the pan at all. Perhaps you
spray the pan cold and let it heat. It ought not to matter, but you
could try heating the pan first and then spraying. Maybe, in spite of
science, that would make a difference.

I do understand wanting to move away from non-stick surfaces, but eggs
are special. I use an 8" non-stick skillet for fried eggs and omelets,
seldom for anything else. I don't use any utensil (or fork) when
cooking eggs, just movement of the pan itself, and I always rinse and
dry the pan immediately after plating the eggs, so it's clean in
seconds and nothing hard ever touches the surface. It has lasted for
years with no apparent deterioration. And no sticking. FWIW

-aem

On Thu, 10 Mar 2005 13:37:32 -0500, "cowboy" <cacheoverflow@yahooDOTcom> wrote:

>
>>
>>
>> Teflon coated pan at KMART....$19.95
>> Omelet results.........................PRICELESS !
>>
>
>I am trying to get away from teflon in my life
>
>they don't seem to need any teflon down at the waffle house, and I dare say
>their eggs slip around nicer than anyone's
>


The cook at the Waffle House probably cooks 500 eggs a day.
Of course he knows his pans, his oils, his heat.

For us am-a-choors who cook a coupla eggs a week,
we need all the help we can get.
ergo, TEFLON

<rj>

cowboy wrote:
> when I go to waffle house, they use an aluminum skillet and a small
amount
> of oil and the fried eggs glide off the pan
>
> when I try using a $100 All-Clad stainless cladded skillet, my eggs
stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of
Pam
> cooking spray (canola based)
>
> so why do they get perfect release and easy cleanup with a cheap
looking
> aluminum pan, and I am using supposedly the best skillet that isn't
teflon,
> and I get a mess?
>
> please help!

Those cooking sprays, although good for baked stuff, don't do much for
frying, in my experience - not enough greasiness, too much
air/chemical.

Try butter, lard, bacon grease, Crisco or regular oil. Get the pan hot
first, then add the grease (whatever kind it is). Don't try to move
the eggs until you can jiggle them a little bit and see them slide
around the pan.

N.

cowboy wrote:
>
> when I go to waffle house, they use an aluminum skillet and a small
amount
> of oil and the fried eggs glide off the pan

The pan has a constant coating of oil and it is always
kept hot enough. It becomes non-stick while in use.
The first egg better be well after that pan heats up
or it will stick.

> when I try using a $100 All-Clad stainless cladded skillet, my eggs
stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of
Pam
> cooking spray (canola based)

Stainless is stick resistant not non-stick. Huge difference
requiring a bit of education. With non-stick the food does
not stick at any time. With stick resistant the food
automatically releases when it is ready. Conclusion: You
are turning your eggs before they are ready. You are
attacking them before their time.

> so why do they get perfect release and easy cleanup with a cheap
looking
> aluminum pan, and I am using supposedly the best skillet that isn't
teflon,
> and I get a mess?

You could use the pan as often as the cook at Waffle House
and your pan would be no-stick while you are on-shift.
Preheating is crucial. Preoiling is crucial. Specific
cleaning that does not scratch the surface is crucial.
Throwing out the pan when it gets a burnished rather than
polished finish is also important. Somehow I doubt you are
prepared to trash your All Clad skillet because it's a
month old.

Thanks for the tips and steamed eggs recipe!, I will try it

cowboy


> Okay, try this.
> I learned from the frugal gorm' on his show that "hot pan, cold oil,
> food won't stick". Now some folks on this list try to say that that is a
> kitchen myth, but it sure as heck works well for me and I use cast iron!
> Granted, they are well seasoned but eggs seem to be one of the stickiest
> foods on the planet and will still stick to seasoned cast iron if I
> don't do it right. ;-)
>
> I take my clean, dry pan and get it nice and hot on the stove, then add
> either butter or olive oil (don't skimp as oil really won't cook in to
> eggs, most of it stays in the pan). Once the oil/butter is nice and hot,
> break your eggs into a bowl ahead of time so they can be added together.
> Slide them out of the bowl into your hot oil.
>
> Fry as always and they should slide out just fine!
>
> My personal preference is for "pan steamed" eggs so I go one step
> further. I put a tight fitting lid on the pan and as soon as the whites
> start to be no longer quite clear, I add about 1/4 cup water to the pan
> and very quickly put the lid back on! In fact, I just tilt the lid a bit
> to add the water so I can make it really quick! I time that for 2 to 3
> minutes depending on the size of the eggs (bantam eggs cook faster as
> they are MUCH smaller than, say, a muscovie duck egg) then they are done.
>
> Those really slide right out of the pan and leave no sticky mess at all!
>
> Hope this helps???
>
> --
> K.
>
> Sprout the Mung Bean to reply...
>
> There is no need to change the world. All we have to do is toilet train
> the world and we'll never have to change it again. -- Swami Beyondanada
>
>>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
> http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

thanks for all the helpful suggestions, I will report back my results!

Cowboy wrote:

I am trying to get away from teflon in my life.

******************
Haha! I can't blame you. I have a love-hate relationship with teflon.
I love the way stuff doesn't stick to it, but I hate that I have to be
careful about the utensils I scrape around in it, and I have never
bought a teflon skillet that didn't eventually need replacing.

Years ago we had an old black iron skillet, fried the bacon, drained
some of the grease off, and then fried the eggs in the bacon grease.
Never had a problem that I remember, but I'd bet I couldn't repeat
the trick nowadays.

Michael

"cowboy" <cacheoverflow@yahooDOTcom> wrote in message
...
> when I go to waffle house, they use an aluminum skillet and a small amount
> of oil and the fried eggs glide off the pan
>
> when I try using a $100 All-Clad stainless cladded skillet, my eggs stick
> like crazy
>
> yes, I am preheating the skillet, yes I am using generous amounts of Pam
> cooking spray (canola based)
>
> so why do they get perfect release and easy cleanup with a cheap looking
> aluminum pan, and I am using supposedly the best skillet that isn't
teflon,
> and I get a mess?
>
> please help!

I don't like how Pam works on stainless steel. A little butter or a thin
layer of canola oil works much better. Along with not getting the pan hot
enough, I think the major sin for folks frying eggs that develop suckers and
cling to the pan, is trying to adjust the egg too soon. Let the food you put
in the pan cook until it is well set (or in the case of meat etc: starting
to brown) before trying to move it about in the pan. Also, as Nancy
mentioned, stainless steel WILL support a buildup of Pam, especially on the
surfaces that are not covered with food. For cooking eggs, inexpensive
non-stick is much better. I prefer to cook with stainless steel except when
it comes to eggs! And don't move 'em around too soon! Let them set first!

Charlie

In article >,
"cowboy" <cacheoverflow@yahooDOTcom> wrote:

> Thanks for the tips and steamed eggs recipe!, I will try it
>
> cowboy
>

Good luck! :-)
I can empathize paying a high price for a good pan.
My antique Griswold cast iron's sure were not cheap....
--
K.

In article .com>,
Doug Freyburger > wrote:

I seem to have the same All-Clad problem as cowboy, only mine's with
chicken breasts. I've preheated then added olive oil, corn oil,
grapeseed oil, safflower or butter. Tried to dry chicken breasts,
lightly floured or not, breaded cutlets, fish fillets etc. and the dang
things promptly stick. And I mean stick.

And after three or four minutes, or five or six, I have to chisel 'em
off the pan. Same thang with the second side. If I leave 'em any
longer, the fond seems to burn, but maybe that's what I'm looking for.

Thinking I had invisible build-up, I've scoured the skillet with SOS.
Don't tell me I've scratched the stainless steel beyond repair.

Stark wrote:
>
> I seem to have the same All-Clad problem as cowboy, only mine's with
> chicken breasts. I've preheated then added olive oil, corn oil,
> grapeseed oil, safflower or butter. Tried to dry chicken breasts,
> lightly floured or not, breaded cutlets, fish fillets etc. and the
dang
> things promptly stick. And I mean stick.
>
> And after three or four minutes, or five or six, I have to chisel 'em
> off the pan. Same thang with the second side.

That's just when it releases in my experience. When it
is time to flip, bingo it is not stuck to the pan any
more.

> If I leave 'em any
> longer, the fond seems to burn, but maybe that's what I'm looking
for.
>
> Thinking I had invisible build-up, I've scoured the skillet with SOS.
> Don't tell me I've scratched the stainless steel beyond repair.

I think sheen matters for eggs not for other stuff. Sorry,
dunno.

In article >, Stark >
wrote:

> In article .com>,
> Doug Freyburger > wrote:
>
> I seem to have the same All-Clad problem as cowboy, only mine's with
> chicken breasts. I've preheated then added olive oil, corn oil,
> grapeseed oil, safflower or butter. Tried to dry chicken breasts,
> lightly floured or not, breaded cutlets, fish fillets etc. and the dang
> things promptly stick. And I mean stick.
>
> And after three or four minutes, or five or six, I have to chisel 'em
> off the pan. Same thang with the second side. If I leave 'em any
> longer, the fond seems to burn, but maybe that's what I'm looking for.
>
> Thinking I had invisible build-up, I've scoured the skillet with SOS.
> Don't tell me I've scratched the stainless steel beyond repair.

I rarely cook in stainless steel...

Give me good seasoned cast iron anytime...... ;-)

I have stainless steel boiling pots, but that's about it.
Oh, and my pressure cooker and egg poacher is stainless steel.
I won't have aluminum cookware in my house. It's too reactive with
acidic foods. Ruins the taste and color. :-P

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>
> Good luck! :-)
> I can empathize paying a high price for a good pan.
> My antique Griswold cast iron's sure were not cheap....
> --
> K.


are they better than my Lodge?

PS - Lodge has a new line that are much more ergonomic that I just got

> I have stainless steel boiling pots, but that's about it.
> Oh, and my pressure cooker and egg poacher is stainless steel.
> I won't have aluminum cookware in my house. It's too reactive with
> acidic foods. Ruins the taste and color. :-P
>

Katra, try the hard-anodized aluminum from Calphalon being closed out at
amazon at 90% off, it is not reactive at all! (because it is ANODIZED)

cheers!

try silverstone cookware...nothing sticks.
i:m a chef ! bon appitite

In article >,
"cowboy" <cacheoverflow@yahooDOTcom> wrote:

> >
> > Good luck! :-)
> > I can empathize paying a high price for a good pan.
> > My antique Griswold cast iron's sure were not cheap....
> > --
> > K.
>
>
> are they better than my Lodge?
>
> PS - Lodge has a new line that are much more ergonomic that I just got
>
>

<lol> There have been _lots_ of threads here about people's favorite
cast iron. ;-) Lots of Lodge lovers and even more antique lovers of
Griswold and one other I can't think of off the top of my head.

The thing about the old Griswolds is that the inner surface is MUCH
smoother than Lodge so it's easier to season and keep non-stick.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"cowboy" <cacheoverflow@yahooDOTcom> wrote:

> > I have stainless steel boiling pots, but that's about it.
> > Oh, and my pressure cooker and egg poacher is stainless steel.
> > I won't have aluminum cookware in my house. It's too reactive with
> > acidic foods. Ruins the taste and color. :-P
> >
>
> Katra, try the hard-anodized aluminum from Calphalon being closed out at
> amazon at 90% off, it is not reactive at all! (because it is ANODIZED)
>
> cheers!
>
>

Well, they WOULD be lighter in weight, but I'm so used to cooking with
cast iron now, I'm not sure what I'd do. ;-) I'm used to the weight and
heat distribution. I'd have to learn how to cook all over again!

But thanks anyway......

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sat, 12 Mar 2005 01:24:42 -0600, Katra
> wrote:

>In article >,
> "cowboy" <cacheoverflow@yahooDOTcom> wrote:
>
>> >
>> > Good luck! :-)
>> > I can empathize paying a high price for a good pan.
>> > My antique Griswold cast iron's sure were not cheap....
>> > --
>> > K.
>>
>>
>> are they better than my Lodge?
>>
>> PS - Lodge has a new line that are much more ergonomic that I just got
>>
>>
>
><lol> There have been _lots_ of threads here about people's favorite
>cast iron. ;-) Lots of Lodge lovers and even more antique lovers of
>Griswold and one other I can't think of off the top of my head.
>
>The thing about the old Griswolds is that the inner surface is MUCH
>smoother than Lodge so it's easier to season and keep non-stick.

Old Wagners and Griswolds have surface ground inside bottoms. I don't
know if Lodge also did that or even if Lodge is also an old company.

New ones had smooth bottoms into the early 1980s. I don't know just
when they stopped.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On Sat, 12 Mar 2005 01:26:17 -0600, Katra
> wrote:

>In article >,
> "cowboy" <cacheoverflow@yahooDOTcom> wrote:
>
>> > I have stainless steel boiling pots, but that's about it.
>> > Oh, and my pressure cooker and egg poacher is stainless steel.
>> > I won't have aluminum cookware in my house. It's too reactive with
>> > acidic foods. Ruins the taste and color. :-P
>> >
>>
>> Katra, try the hard-anodized aluminum from Calphalon being closed out at
>> amazon at 90% off, it is not reactive at all! (because it is ANODIZED)
>>
>> cheers!
>>
>>
>
>Well, they WOULD be lighter in weight, but I'm so used to cooking with
>cast iron now, I'm not sure what I'd do. ;-) I'm used to the weight and
>heat distribution. I'd have to learn how to cook all over again!
>

The Calphalon pans are thick enough to have better heat distribution
than CI, but because of that they aren't all that light. Their
anodizing doesn't last forever, unfortunately, but they are splendid
for many uses while they last.

The non-stick insides on some later Calphalon is much more durable
than the anodized surface in my experience.

Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?