this post was submitted on 16 Jul 2023
24 points (100.0% liked)
Food and Cooking
6442 readers
4 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The oils definitely help keep the food from sticking, in fact butter/margarine seem to work the best for whatever reason, but they just don't seem to compare to the non-stick ability of pam. I am using anodized aluminum pans. We were trying to find an alternative to throwing out multiple cooking spray canisters each month (we cook a lot and have a medium sized family). I've noticed this especially when cooking eggs (in the pans) and salmon on the grill.
Anodized aluminum pans are really bad for non stock cooking without seasoning it.
Look up how to aluminum pans and drain the pan. Also don’t scrub off the seasoning, just keep building that up.
I'm late to this discussion, but you might want to invest in a separate pan for eggs and fish. Here are two Wirecutter pages on pans -- one non-stick (with lengthy discussion on non-stick surfaces) and one on the best pan (which is NOT non-stick, but also not what you want). Archived links so you don't have to worry about paywalls, I hope : Best Skillet | Best Non-stick
tl;dr: Use an absolutely flat bottom with flared sides and good balance. 10-inches is perfect for omelettes, but use a bigger pan for multi-person meals. Beyond that, "Nonstick pans are best for cooking things like eggs or delicate fish fillets, but they’re not appropriate for high-heat jobs. The slick surface also can’t develop the fond (tasty brown bits that develop on the bottom of a pan) that’s integral for sauces."