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What type of pan should be used to safely and easily prepare eggs (omelet, scrambled, fried)? Is there a safe type of non-stick pan or are they all potentially carcinogenic?
I have a cast iron pan, but it never seems to be truly nonstick, even when seasoned. Thanks.
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I think a high quality nonstick pan is ok for eggs. Just dont let it get too hot.
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saveface, any teflon pan that is unscratched should be safe to use. I've read that once a teflon pan is dinged, scratched, or the surface somehow compromised, it may become toxic. Also! Even America's Test Kitchen (publisher of "Cook's Illustrated" magazine) says you simply have to replace these teflon or non-stick pans every few years as they WILL wear out. Yes, it may look ok, do the job, have cost you a fortune ... but once you get those scratches and nicks on the pan's inner surface, you just gotta chuck it and get another one. That used to bug me bigtime, cuz I'd invest in Emeril's line, AllClad, etc., but now I've got two workhorses from Calphalon. They are triple-coated. And even they will have to meet their maker some day.
I Bug U
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I think you're better off with stainless steel. Soak the pan afterward and the egg comes off easily.
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stache wrote:I think you're better off with stainless steel. Soak the pan afterward and the egg comes off easily. Or non stick ceramic coated stainless steel. Can be very expensive (several hundred dollars per pan) but they last a very long time if you take care of them properly.
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I cook a lot of egg white omelettes and found this pan to be amazing for eggs. It is ceramic coated and supposedly a safer non-stick choice. Eggs slide out with no problem. Even though it is non-stick, I still wipe the pan down with minimal smear of oil. Must use plastic or wood utensils so it doesn't scratch. http://www.bedbathandbeyond.com/1/1/7054-bialetti-aerternum-red-10-fry-pan.html
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If you're not microwave adverse I have an easy method to scramble eggs and I always add veggies.Put yours eggs in a bowl with cut up veggies.Add a bit of milk or soymilk, spices then mix together and microwave for a couple of minutes.No pan to clean!
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stache wrote:I think you're better off with stainless steel. Soak the pan afterward and the egg comes off easily. Yea, I use stainless steel pans for everything. I have also found that using even water or tomato sauce, will be enough so eggs don't stick. I like tomatoes and eggs though, but not everyone does. Oil is not always necessary, or if so, just a thin coating can be enough, if you move the omelette around constantly.
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Wow, at $30 a pan, that's a great deal!! It looks kind of like the Le Creuset type of cookware. I will definitely check that out at BB&B. Thanks for the link! =============================
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Thank you everyone for your recommendations. When I checked on Amazon, some of the reviewers complained about the Bialetti's coating deteriorating after a couple months. Maybe they used the wrong utensils.
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