i eat an egg white scramble every morning and none of the pans i've bought have been durable. i've tried everything from the cheap ones online to ceramic and graphite. they all chip fairly easily or have started to lose their non stick ability. i use a cooking spray to keep the calories at a minimum.
am i wrong to think i can pull it off on an SS pan with a very small amount of oil? i can cook 93% lean beef on it with zero oil and minimal food sticking on it. but that's a different protein so idk, always struggle with eggs on SS.
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