I was going to mention cast iron, but I don't own one now. I do own a
ceramic 12" from Mercola, but don't use it for eggs. For bacon and eggs,
or sausage and eggs, I use a Paderno pan. It is advertised as ceramic
inside an aluminum casting. Very light compared to full ceramic.
The Paderno started out very slippery, even better than Teflon. I
stopped using Teflon years ago. Now it still does a decent job, but
sticks a bit using it just for breakfast. I use it daily without washing
it every day. I assume that if I did take the time to wash it every day,
it might be a tad slippier, but I can live with the slight stickiness by
lifting the egg from several sides to avoid breaking the yoke.
Joe
On 2016-05-31 10:47 AM, Melisse Gamache wrote:
I use lard on my cast iron and let it heat for 15 minutes.
On May 31, 2016 6:13 AM, "Teri Kavakos" <[email protected]
<mailto:[email protected]>> wrote:
Ceramic is good not totally non sick but use butter and it will do
the job just fine.
Teri
On 5/31/2016 8:46 AM, Paul Steel wrote:
Hey All
I recently bought mercola's cookware and for certain things its
great....BUT for making eggs its terrible...Even putting in a ton
of butter doesn't help.
So my question is- Is there such a thing as a good nonstick
pan?...If so, which one??
Thanks
Paul
--
If a man is deep in the woods, with no woman around, and says something, is he
still wrong?
