Mothering Forum banner

1 - 2 of 2 Posts

·
Registered
Joined
·
1,277 Posts
Discussion Starter · #1 ·
We tossed all of our non-stick pans a couple years ago, and even though I know they're not healthy, I really miss them <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br><br>
We have steel, but I'm terrible with them. I always seem to heat them too much and then, I always end up using way too much oil to keep food from sticking. We also have iron, which I use, but they must not be seasoned well enough because stuff still sticks.<br><br>
If you've got a better non-stick pan idea, I'd love to hear it. Or if you use your iron pans successfully , tell me your seasoning tricks.<br><br>
Thanks!
 

·
Registered
Joined
·
6,777 Posts
I have stainless steel. When I'm frying, I rarely turn up the heat past half way up on the dial. I've also been told to add the oil to the pan right before you are going to put the food in. I find that I have to let the food sit for a while before I can move it; move it too early, and it sticks. Generally my eggs don't stick unless the heat is too high. I use either butter or lard. I have to make my omlettes thinner, otherwise the bottom burns before the top is done.<br><br>
HTH
 
1 - 2 of 2 Posts
Top