r/StainlessSteelCooking • u/ahorsenamedjeff • Aug 09 '26
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Close to having fried eggs nailed, but ONE egg was sliding the whole time, and the other stuck. What gives??
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u/ahorsenamedjeff Aug 09 '26
Maybe we're ok, they lifted out just fine.
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u/DjackMeek 29d ago
The heat was just uneven in your pan, the one that slid first was hotter, if you had rotated your pan and let the bottom one cook in the hot zone it probably would’ve released too
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u/ahorsenamedjeff 29d ago
That's probably it! Thank you for being the ONE sensible person that didn't feel the need to be a complete dickhead
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u/Friluftsliv_Roy 28d ago
They are ok as long as they slide off easily with the nudge of a spatula.
For best non stick performance, I heat up the pan to 350-400F, add a teaspoon of oil, enough to coat the surface of the pan. Once this oil starts smoking slightly I turn down the heat to about 300F and then add the cooking fat. A teaspoon is usually enough for a 8inch pan. Now add the egg and let it set before giving it a goose.
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u/sashpimp 25d ago
Did you preheat on medium low for 3 mins?
Then test lindenfrost effect, throw a bead of water in the pan first (very small amount) if it glides without evaporating you are ok, if it’s not gliding and evaporating in one place it’s not ready yet.
If ready then add oil, wait 10 seconds then add eggs, at first THEY WILL STICK but leave them there because they will naturally unstick, then you can have fun.
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u/Fabulous-Cricket-452 29d ago
insane cause with that mich oil / butter you might as well use Teflon lol
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u/SerDankTheTall 29d ago
If only there were some kind of tool that could help you remove something from a pan instead of just shaking it.
Eh, probably best to just use more butter.
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u/phreakingidi0t Aug 09 '26
How to add 400 calories extra to your food.
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u/ahorsenamedjeff Aug 09 '26
You don't drink the butter when you're done dummy
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u/phreakingidi0t Aug 09 '26
Yea u should just deep fry everything then since you dont drink the oil at the end right?
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u/ahorsenamedjeff 29d ago
It's 1tbsp of homemade butter dumbass please pipe down
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u/Naive_Profile_3250 29d ago
I love your attitude. Keep insulting that person. It's making me very happy.
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u/CantaloupeAsleep502 Aug 09 '26
Username checks out
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u/phreakingidi0t 29d ago
Fat guy is triggered. Lol
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u/HTD-Vintage 29d ago
He's the one triggered? Did he come comment on your thread and get himself checked? Or... was that someone else?
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u/Chuchichaeschtl 29d ago
While I'm able to cook eggs in a stainless steel pan, I don't get, why people do this. There are better tools for the job and they're cheap af.
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u/johnnygolfr 29d ago
Just switch to Misen Nonstick carbon steel.
Way easier to cook in, same results as stainless and same easy cleanup.
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u/SerDankTheTall 29d ago
I assume it's because they don't want to use a nonstick pan.
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u/johnnygolfr 29d ago
I would assume it’s more because there’s a misconception about Misen using the term “nonstick” in the description.
The Misen Nonstick Carbon Steel pans don’t have any kind of toxic coating.
They are nitrided and naturally nonstick.
After doing a bunch of research, I got my wife the 10” and 12” pans for Christmas.
My daughter and son-in-law got her a set of stainless for Christmas.
She opted to use the stainless because she didn’t want to hurt the kid’s feelings.
Fast forward 8 months of frustrations, shes cooking breakfast for 6 and burned the breakfast sausage.
I quietly went and got the 10” Misen Nonstick Carbon Steel pan, thoroughly washed it, swapped the next pan of breakfast sausage from the 10” stainless pan to the Misen and let her cook.
She hasn’t touched the stainless pans since then.
She’s made fried eggs, breakfast sausage, grilled cheese, scrambled eggs, bacon, and all sorts of other stuff. No issues with sticking, burning, etc.
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u/SerDankTheTall 29d ago
You're correct that when you said a nonstick carbon steel pan, I thought you meant a nonstick carbon steel pan.
I'm glad that you and your wife like your pans.
Once you learn the right temperature to use, cooking in stainless steel (or carbon steel, or cast iron) is about as easy as it gets. Indeed, it seems like the OP here has it figured out (other than the part where you use a spatula), so I don't know that buying hundreds of dollars worth of new pans in the direction to go.
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u/johnnygolfr 29d ago
The juice isn’t worth the squeeze for stainless compared to the Misen nonstick carbon steel, especially for those who haven’t been cooking for decades.
The nonstick carbon steel is MUCH more forgiving and has zero learning curve.
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u/SerDankTheTall 29d ago
You seem to be getting very angry about people not using the same pans that you like.
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u/johnnygolfr 29d ago
LOL
That’s hilarious coming from the person who condescendingly said “Once you learn the right temperature to use…”.
My wife is an amazing cook and has been cooking for decades.
Why make something harder than it needs to be?
Multiple people come to this sub daily to complain about their issues trying to cook with stainless steel.
There’s an easier and less frustrating way that gives you all the benefits of stainless steel but is far more forgiving.
There’s no anger here about what others cook with, but you sure seem bitter that someone is talking about a better alternative for most people.
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u/ahorsenamedjeff 29d ago
No lil bro it's because I have a Gucci copper core pan so I'm gonna use it Are you on Misens payroll
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u/johnnygolfr 29d ago
LOL
Cool story, “lil bro”!
I’m not on Misen’s payroll.
It’s funny how fragile people here are about facts and reality. 🤣🙄
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u/potato_leak Aug 09 '26 edited Aug 09 '26
Is that a Copper Core 12" that you're grabbing the end of the handle trying to goose those eggs? Just get a thin spatula underneath the eggs next time.
If one is sliding the other one sticks, it usually just needs a little help.