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Recommendations for a good pan for making scrambled eggs?

I'm trying to find a not too expensive non stick pan that will last a while. My Tramontina was great, but only lasted about two years before it was too badly scratched to work well for eggs. Calphalon are too damn expensive.

Looking at some ceramic coated ones like Greenpan and Kyocera.

@cheesegrits
A WELL-SEASONED CAST IRON PAN
cast iron is so great

@null I have a variety of seasoned cast iron pans, including one my wife's grandmother gave me, which she got from her mother, which has been in daily use for at least 80 years. They are awesome for many things (like spectacular home fries), but not scrambled eggs or omelets. At least, not the way I like them. :)

@cheesegrits
>including one wife's grandmother gave me, which she got from her mother, which has been in daily use for at least 80 years
oh yeah, that's the good stuff. one of my pans was my great-great-grandmother's that came from Germany and we use it quite regularly.

barring that though, i'd have to say a good ceramic pan is probably the way to go then. lately we got a t-fal ceramic pan that is incredibly slippery, although i don't think we've fried eggs in it yet.

@cheesegrits I recently got one of the ceramic coated ones from Scanpan and it is great. Much better than either my old worn out non-stick or heirloom cast iron.

@edebill yeah, the Scanpan Classic is on my short list. I like the look of their "Stratanium" stuff, but it's out of my price range.

@cheesegrits Mine is the classic! It's great for eggs and has revolutionized my bacon cooking. I can't attest to how long it will last. I'm trying baby it with gentle tools and such even though they say it's fine to use metal everything.

@edebill thanks for the feedback. Yeah, I try to use "gentle" tools, but I'm just hell on cookware in general. I inevitably end up using metal spatulas, storing pans inside pans, banging them around in sinks and dishwashers. Never had a daily driver non stick that lasted more than a couple of years.

The only pans (other than cast iron) I've had that lasted is a staiess steel Wolfgang Puck set I got on a hella cheap sale at Costco almost 20 years ago. Still going strong.

@edebill I have managed to keep a tiny Calphalon fried egg pan for about 5 years, as I never use spatulas on it (just slide the eggs out) or oil, I wash it by hand and hang it above the stove. But that's the exception. :)

@cheesegrits @KARiley40 We got a set of GreenPan Lima and they're great. It's what they use on The Great British Bake Off!

@VioletPixel @KARiley40 how long have you had them? I left Greenpan off my short list because I read a bunch of reviews on Amazon saying the non stick didn't last long, and seemed to be sensitive to being left on the stove for a long time (I quite often forget to turn the ring off, and need a pan which doesn't mind sitting there for an hour or so). I do take Amazon reviews with a pinch of salt, but it did seem to be a common complaint.

@VioletPixel @KARiley40 (I took it off my short list after I posted my original question, where I'd mentioned them)

@cheesegrits @VioletPixel I very much suggest cast iron or something that can go in the oven. This will increase the price, but you want it so it can take the high temp and not release fumes, which Teflon anything will do.

I own this pan for eggs. Do not put it in the dishwasher, but you can apparently use metal utensils on it (which I don’t).

amazon.com/Anolon-31511-Tri-Pl

@cheesegrits @VioletPixel Gah!!! I’m sorry! It’s actually this one!

amazon.com/gp/aw/d/B001B1CJME/

Make sure it says it can use metal utensils. I’m very happy with it so far and the 8 inch is perfect for 2-3 eggs.

But. Key thing. It can go in the oven, so if you forget it, it won’t release fumes.

@cheesegrits @KARiley40 We've had them for a year and a half and they've held up just fine, but we treat them pretty well. If you leave things on the stove like that you probably want cast iron.

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