IF IT'S THE LAST THING I DO!

[valmond@lemmy.world]

Inox pan gang rise up!

[tdawg@lemmy.world]

If buttered eggs is the least healthy thing in your diet then you'll be fine

[cdenno@lemmy.world]

Full respect to inox gang, but I'm Cast Iron crew for life

[sam_bass@lemmy.world]

Scramble em in a glass cup and pour that into the pan. Might work better

[ryannathans@aussie.zone]

Never had such a problem, even scrambled egg and the pan looks like new after

Never tried vegetable oil though

[ms_lane@lemmy.world]

You got stuck egg AND forever chemicals in your food, delicious.

[byteonbikes@slrpnk.net]

Is this strangely erotic or am I just American?

[byteonbikes@slrpnk.net]

I just watched a video compiling tiktoks of kids unaware they were following meme cooking tips. Some of it was really dangerous, like permanent toxicity dangerous.

[tachyontele@lemm.ee]

Kids are stupid. So?

[cethin@lemmy.zip]

Also, if you're cooking at too high of a temperature it'll stick. It'll burn the very outer layer and stick the the pan.

[ummthatguy@lemmy.world]

[valmond@lemmy.world]

Cast iron full respect bro, but just too heavy.

[kusimulkku@lemm.ee]

Normally people try to cut a little from a lot of places. Not having to use as much butter helps

[plainsimplegarak@lemmings.world]

Did it awaken something in you?

[desistance@lemmy.world]

I hate to be the acktually guy, but acktually, there's pocketed carbon hex steel and titanium interior. Both are not plastic and have non stick properties without any forever chemicals. Also there's ceramic but requires wooden utensils and lower temps to keep it that way.

And then there's seasoned cast iron which can be non stick if you properly maintain the seasoning. Stainless steel can be non stick at the right temperature and oil. But it takes temperature control.

There are options and none of them requires pfas or plastic.

[scutiger@lemmy.world]

Do you even lift, bro?

[mightyfoolish@lemmy.world]

It did not.

[belgdore@lemm.ee]

leidenfrost effect

[buddascrayon@lemmy.world]

Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don't need a lot. A 1/4 tbsp will work.

[zpiritual@lemm.ee]

Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out.

I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.