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New skillet question

post #1 of 8
8/9/08 at 4:25am
Thread Starter 
Hey everybody, I'm new to cooking (lived on fast food and restaraunts my whole life..lol) Anyhow, I purchased a new skillet last night, stainless coated with a copper disk bottom, I thought it would be great for eggs, so I use it for the first time after hand washing it, and the eggs keep sticking to the bottom, is the some kind of pre treatment I was supposed to give this skillet before I used it.

P.S. I did use cooking spray
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post #2 of 8
8/9/08 at 9:11am
Eggs are a challange to cook in stainless but I find that heating the pan using med to med high before adding the fat/cooking spray then waiting for the pan to recover the heat that was lost when adding the fat/spray. Then the pan should be ready for the eggs, stainless is great for making pan sauces when you cook steaks, pork chops, chicken etc. Search this site and you'll find lots of good ideas and recipes.
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post #3 of 8
8/9/08 at 10:01am
Thread Starter 
Thank you so much! I actually tried a lower heat and letting the spray "soak in" a bit before cooking, and it seemed to help a bit. I just started cooking literally three weeks ago,lol, so I'm hoping to learn a lot more from you folks around here, thanks again!
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post #4 of 8
8/9/08 at 7:27pm
If you're willing to dedicate it to eggs, read this thread:

http://www.cheftalk.com/forums/profe...gg-tips-2.html
more than taste fine
me eat it all the time
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post #5 of 8
8/9/08 at 7:35pm
If you're willing to dedicate it to eggs, read this thread:

http://www.cheftalk.com/forums/profe...gg-tips-2.html
more than taste fine
me eat it all the time
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post #6 of 8
8/11/08 at 7:04am
just use a stick of butter.... :) tastes better :)
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post #7 of 8
8/12/08 at 6:09pm
Out of curiosity: why not use a cheapo non-stick skillet?

At home and when I was a short-order breakfast cook, a teflon-type skillet was always standard, and they always worked perfectly for eggs, and NEVER stuck to the pan (if they did, into le garbage they go...). A very hot pan and a BIG handful of butter, of course, helps.
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post #8 of 8
8/13/08 at 6:24am
What brand of skillet did you buy? You said that the bottom is "coated" with a copper disk. That doesn't make sense. A coating is usually a thin layer of material and a disk bottom is generally quite thick and attached to the pan by some mechanical means, and is not a coating. From your description I'd guess you bought a cheap pan (Like Revereware) that has a light, useless coating of copper on the bottom - but since you're description is ambiguous, perhaps you can be more specific.

shel
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