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NFR: have problems with food sticking to my pans...
- Thread starter cheezz
- Start date
misplaced-in-az
Well-known member
Chezz, try lowering the heat under your pan. sometimes cooking on too
high heat, can make food stick to SS pans. I usually cook on medium heat and have less trouble with food sticking.
high heat, can make food stick to SS pans. I usually cook on medium heat and have less trouble with food sticking.
Charlie, Misplaced, I've done all the things you mentioned already....
guess I'll just have to use non-stick for eggs. How do they do it in the restaurants?! One great things about these pans is that you definitely do need lower heat. When I wash the pans, the food releases quite well!
guess I'll just have to use non-stick for eggs. How do they do it in the restaurants?! One great things about these pans is that you definitely do need lower heat. When I wash the pans, the food releases quite well!
misplaced-in-az
Well-known member
When they cook the eggs in a restaurant, they usually cook them on a flat grill.
That is how I used to do it, when I operated a snack bar.
That is how I used to do it, when I operated a snack bar.
michael-in-phoenix
Well-known member
I have always been amazed at the way most short order places serve omelets.
They are usually flat, not fluffy and folded over more than once or twice, looking like a hand towel.
I assume they formed these masterpieces on a grill, and not in a pan.
I was at a hotel breakfast buffet. It was a HoJo or a Holiday Inn, I don't remember. They had a young kid, maybe 18 years old, running the "build your own" omelet pans. He had two 7-inch non-stick pans sitting on portable gas burners. He had a 3-gallon bucket of "beaten eggs" (yuck) and he filled those pans quickly and deftly. He knew to use plenty of fat and to lift from below and allow the raw egg to run underneath. His omelets were puffy, tall and proud. He was getting a lot of compliments and more than a few nice tips.
How tough is it for these short-order places to get it right?
Michael
They are usually flat, not fluffy and folded over more than once or twice, looking like a hand towel.
I assume they formed these masterpieces on a grill, and not in a pan.
I was at a hotel breakfast buffet. It was a HoJo or a Holiday Inn, I don't remember. They had a young kid, maybe 18 years old, running the "build your own" omelet pans. He had two 7-inch non-stick pans sitting on portable gas burners. He had a 3-gallon bucket of "beaten eggs" (yuck) and he filled those pans quickly and deftly. He knew to use plenty of fat and to lift from below and allow the raw egg to run underneath. His omelets were puffy, tall and proud. He was getting a lot of compliments and more than a few nice tips.
How tough is it for these short-order places to get it right?
Michael
I prefer to make omelets in a well seasoned (wash w/soap and die!) egg pan. Also fried eggs
When in a grill situation, after omelet is folded, like to spritz with water or toss an ice cube on grill and cover with tall lid for a few seconds. makes it purty!
But I think for home use cheezz, I might get a nonstick just for eggs. I have a small cast iron pan I use at home. For the other things those guys are right on about heat, etc.??
Nan
Michael, sure agree about the Yuck factor in the eggs. They MUST be in a pan, inside a larger pan of ice. Boy, that gets "old wet hen" mad as much as soap touching my egg pans!!!
When in a grill situation, after omelet is folded, like to spritz with water or toss an ice cube on grill and cover with tall lid for a few seconds. makes it purty!
But I think for home use cheezz, I might get a nonstick just for eggs. I have a small cast iron pan I use at home. For the other things those guys are right on about heat, etc.??
Nan
Michael, sure agree about the Yuck factor in the eggs. They MUST be in a pan, inside a larger pan of ice. Boy, that gets "old wet hen" mad as much as soap touching my egg pans!!!