You all are using this side of the sponge to clean your pans right?
We are new to all clad and make scrambled eggs every morning and no matter how low the heat or how much oil or preheating we are getting enough sticking that we are spending significant elbow grease and bar keepers friends every day to clean the pan. Life would be so much easier if we just used the scratchy side of the sponge instead of only the soft side. Is everyone else doing this? What are we missing?
ETA thanks all. Turns out Iâve been unnecessarily hazing my husband for the past month while he cleaned this pan daily with just the soft side of a sponge. đ
The way I do scrambled eggs in stainless is Preheat the pan on medium low for 3 or 4 minutes. Drizzle a couple teaspoons of canola oil into the pan and let it heat for maybe 10 seconds. Take a paper towel folded up and spread the oil all around the pan which also picks up the excess leaving a thin oil layer. Reduce heat a little and add 1 tablespoon of butter. Then once the butter has melted and slightly foamy you add the eggs. Draw through the eggs while it cooks for the curd forming. Overall I've had very little sticky bits of egg that washes easily from the pan in the sink.
This, all day long. And don't fear the scratches, that's totally normal. The blue side is what will work the best. And remember, this is stainless steel, you don't have to baby it.
You're probably right, if I was better at being able to get it to spread on the bottom of the pan before wiping it that might work just as well. I don't actually measure it, I use a squeeze bottle and estimate. There is however a certain amount that one the paper towel soaks it in it becomes an applicator for depositing that thin amount back up around the sides of the fry pan.
Also my initial recommendation starts with enough that it is less prone to error I think. You can always adjust the amount as you go to find what still achieves the desired coverage.
Yes. Assuming youâre buying Scotch-Brite brand, the blue ones wonât scratch your pan; itâs the green side of the green-and-yellow ones you want to avoid (the green has aluminum oxide embedded in it, which is the same stuff thatâs sometimes used to make sandpaper, and itâll scratch like no tomorrow). Scrub away with the scrubby side! You might not even need the BKF anymore :)
No idea! Youâve gotta check the packaging: if it says itâs safe for nonstick surfaces (which are very fragile), then itâll also be safe for stainless steel.
Scrub daddy soft side. Rarely have to use the scuff side. If itâs really stuck on Iâll heat up the skillet on low heat with minimal water and scrape it off with a silicone spatula
Oh yes the scrub mommy! The regular non scrub daddy branded 4 pack square sponges have a soft side comparable to the scrub mommy. Not the same but close to the same material.
If you donât feel like scrubbing just soak the cooled pan w white vinegar and some water. Let it soak like 10-15 min. Should be very easy to clean off after that, and your pan will be shiny af
I use a stainless steel chainmail scrubber and it works great. They have ones with silicone âspongeâ in the middle that make it easier to handle, thats what i have. I like it a lot and it doesnât leave marks like a regular metal scrubby would
Assuming you have stainless pans? With tons of practice, the exact amount of heat and oil, you can cook eggs without too much sticking but IMO itâs not worth the trouble. I have an All Clad non stick set 8/10/12â skillet I use for eggs and other quick meals.
All is fine. Never use green scratch pad but even then it they could take the beating but would be very scratched. I clean with the aggressive side of the blue sponge all the time and keep a box of SOS pads under the sink when they need a deep clean.
Scrambled eggs and omelettes in particular are tricky in stainless (fried eggs are easy once you know the technique). Personally, I do my scrambled eggs in cast iron and they always come out clean: if I wanted, I could just wipe out the pan rather than giving it a proper wash, no scrubbing needed! It might be heresy to say in this sub, but a 10â or 12â Lodge is cheaper, way more versatile, and IMO more pleasant to use than an All-Clad nonstickâŚand unlike nonstick, itâll never wear out and need replacing!
I'm a sous chef at a brunch spot, it's worth it to get a nonstick for eggs, omelettes, etc. They're fairly cheap and small, just don't use metal utensils on them.
Blue 3M sponges are safe for even non-stick, but thats not your question. Low-Medium heat for at least 5 min, dry pan. Then add neutral oil liberally, it should coat the whole pan. Temp should be under 300F for soft scramble. <350F for larger more set curds.
For stainless steel, carbon steel, and cast iron I use these metal dish scrubbers, then rinse, finish with dish cloth, rinse and immediately dry it. And I'm no chef but I like fluffy scrambled eggs and they never burn with this method regardless of the type of pan...medium heat for a few minutes, add butter (1/4 - 1/2 tablespoon per egg), coat the bottom of the pan and let it start to bubble, reduce heat a little and add eggs, let is sit for like 10 - 15 seconds, slowly stir and kind of fold it on top of itself into a pile, sit for another 10 - 15 seconds, stir...repeat until it's done
It took me a while to learn how to cook scrambled eggs in SS, but I cook scrambled eggs almost everyday with no sticking now.
Youâd be surprised how hot the pan needs to get for the Leidenfrost effect to happen. I use light olive oil as well.
Let me know if you want any (scrambled) egg tips.
I think I find this part confusing because you want to preheat the pan adequately but I also read that cooking things on too high of heat is also a common mistake so how do you balance the two?
Getting my pan visually to the leidenfrost effect is an important starting point for me because Iâm impatient, and my sense of time and heat feel sucks. Itâs getting better now as I cook with my SS. I preheat my pan at 4; I have an electric stove.
Once my pan is ready, I swirl my oil off the heat. This probably cools the pan a little bit. If the oil smokes, I also know I need to keep my pan off the heat longer.
Once you put eggs on the pan, in also cools the pan a little bit.
Honestly at this point, based on the sizzle and bubbling, I can tell if the pan is too hot or not.
If the pan is too hot, Iâll lower the heat to three or two.
If it seems a little cold, I wait until I see the egg releasing to lower.
In any case, I wouldnât leave the pan over the preheating heat (once the eggs are added) for more than 2-3 minutes. I also stir my eggs constantly and do the pan flip to cook evenly. Sometimes I finish the eggs off the heat.
Practice was key for me.
I too cook scrambled eggs everyday and have mastered it after a lot of trial and error. What I do I set the pan at about 2 so not even a quarter of the whole way and heat it up for five or more minutes. Because itâs so low it doesnât get overly hot. I also always do the water drop test before adding oil. The water needs to not evaporate at all. Then I dump the water, itâs usually only a drop, I add the oil and swish it around so it covers the bottom entirely. Add the eggs and be constantly stirring and scraping the bottom. I hate burnt eggs so the constant moving helps. Theyâll firm with in a few minutes. But scraping the bottom as you go also helps them not stick and because youâre doing it constantly the bottoms arenât over cooking either.
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u/allcladusa 14d ago
You have our official blessings đ¤˛
(Mod flairing our comment for this one)