Omelette question

Katra said:

In article said:

Quoted message said:

> Gary wrote:
>> When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So
>> I add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
>> (butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
>> inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even
>> though the pan is allegedly non-stick, the omelette sticks.
>>
>> Any suggestions? (And thanks in advance).

TEFLON PAN !

They provide that margin of forgiveness for those of us who are fry-pan challenged. ;o)

<rj>

And they will kill every pet bird in the house... Makes me wonder what it does to _our_ lungs.

mindfully.orgCanary Teflon ToxicosisAug03.htmOpen ↗

That's *if* you overheat the Teflon®/(whatever) pan. I don't own a non-stick pan (unless I can count
my well seasoned cast iron), but I really hate to see myths/urban legends propagated.

You really shouldn't cook an omlette at *over* 464°F (the temp @ which your article says that
particles begin to be given off), so toxicity will *not* be an issue.

BOB

In article <[email hidden]>,

BOB said:

Katra said:

In article said:

>> Gary wrote:
>>> When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles.
>>> So I add the beaten eggs and only part of the eggs are protected from sticking by the olive
>>> oil (butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then
>>> the inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even
>>> though the pan is allegedly non-stick, the omelette sticks.
>>>
>>> Any suggestions? (And thanks in advance).

TEFLON PAN !

They provide that margin of forgiveness for those of us who are fry-pan challenged. ;o)

<rj>

And they will kill every pet bird in the house... Makes me wonder what it does to _our_ lungs.

mindfully.orgCanary Teflon ToxicosisAug03.htmOpen ↗

That's *if* you overheat the Teflon®/(whatever) pan. I don't own a non-stick pan (unless I can
count my well seasoned cast iron), but I really hate to see myths/urban legends propagated.

Did you read the article luv? It was one of the better ones I've been able to find.

Quoted message said:

These new tests show that cookware exceeds these temperatures and turns toxic through the common
act of preheating a pan, on a burner set on high.

That is a quote from the website.

I've been on bird lists... Teflon has killed many a parakeet. Smaller birds seem to be more
sensitive.

Quoted message said:

You really shouldn't cook an omlette at *over* 464°F (the temp @ which your article says that
particles begin to be given off), so toxicity will *not* be an issue.

BOB

I'll stick with my cast iron thanks. ;-) Teflon coatings wear off too quickly anyway. And where does
that coating go?????

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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In article <[email hidden]>,=20 [email hidden] says...

Quoted message said:

Quoted message said:

And they will kill every pet bird in the house... Makes me wonder what it does to _our_ lungs.

mindfully.orgCanary Teflon ToxicosisAug03.ht=Open ↗

m

Quoted message said:

Quoted message said:

That's *if* you overheat the Teflon=AE/(whatever) pan. I don't own a non=

-stick

Quoted message said:

pan (unless I can count my well seasoned cast iron), but I really hate to=

see

Quoted message said:

myths/urban legends propagated.
=20
You really shouldn't cook an omlette at *over* 464=B0F (the temp @ which =

your

Quoted message said:

article says that particles begin to be given off), so toxicity will *not=

* be an

Quoted message said:

issue.
=20
BOB
=20

Exactly Bob. A teflon pan should never be used above medium high heat,=20 and should not be
preheated without something in the pan (e.g. oil,=20 butter, etc.).

In article <[email hidden]>,

Donna Rose said:

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Quoted message said:

And they will kill every pet bird in the house... Makes me wonder what it does to our lungs.

mindfully.orgCanary Teflon ToxicosisAug03.htmOpen ↗

That's *if* you overheat the Teflon®/(whatever) pan. I don't own a non-stick pan (unless I can
count my well seasoned cast iron), but I really hate to see myths/urban legends propagated.

You really shouldn't cook an omlette at *over* 464°F (the temp @ which your article says that
particles begin to be given off), so toxicity will *not* be an issue.

BOB

Exactly Bob. A teflon pan should never be used above medium high heat, and should not be preheated
without something in the pan (e.g. oil, butter, etc.).

But "should not" does not always apply...

It's not an urban myth that teflon can kill pet birds! How many folks, really, will 100% of the time
not overheat one of these?

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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Katra <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

In article said:

(Carmen Dioxide) said:

Use a paper towel to spread the oil around in the pan.

Seems to me most of the oil is absorbed by the paper... so it's a waste of oil, and the towel.
What is so difficult about swirling oil in a pan... of course those who actually know how to
cook don't need any stinkin' non-stick cookware.

Sheldon

That was cruel... but accurate. ;-)

No it was a Sheldungism...and thus retarded. Watch Emeril, Jamie Oliver, Jacques Pepin, Julia. They
ALL use non-stick pans to cook with. I have seen Julia make an omelette with a NON stick pan. So
Shel can blow it out his well lubricated paper toweled ass.

Katra said:

My question is, if you are using a "non-stick" pan, why do you have to use any oil at all???

I've been wondering this same thing all the way through the thread. People advising to swirl the pan
and brush it and wipe and whatever are wasting their time. The reason the oil puddles is because it
doesn't wet the surface. It skates over the non-stick coating never wetting it enough to form the
sort of oil-glaze that bare metal permits.

The technique for eggs is to heat the pan on medium heat for 1 1/2 to 2 minutes. Pour in about 2
tablespoons of whatever oil and swirl to heat. Give it maybe 10 seconds to get hot. Pour scrambled
eggs into the oil and let the egg spread it across the pan. If frying intact eggs, break them into a
bowl and do the same or break as usual and drop into the oil and let the egg spread it.

In the course of cooking the eggs, Lift the edges of the pan to let the oil slide around the intact
eggs as they cook. Doesn't hurt to lift the edges and let the oil go under. If scrambling, use a
silicone high-temperature spatula to push the eggs around. When they're done to your satisfaction,
turn them out onto a plate.

Quoted message said:

Many moons ago, before I started using only cast iron again, I experimented with non-stick pans
and found that the silicone coated ones were best.

The newer ones are considerably better than the ones from just 5 years ago. The surfaces are more
durable, more slippery and more forgiving of high cooking temperatures. I like them for cooking
boneless, skinless, brined chicken thighs. We generally keep some in the fridge all the time for
sandwiches, wraps or as ingredients in other meals. I have a T-Fal pan I use for them that's a
wonder. Heat the pan, tablespoon or two of my olive oil (infused with rosemary, thyme, lemon and
garlic), 4 or 5 thighs pressed out flat. Bacon press on top. Lightly brown, turn and repeat. Out
they come. Takes them to about 155F and the residual heat gets them to maybe 160 or 165. Moist,
tender, tasty and convenient.

Quoted message said:

But even with the best of care and only using nylon rather than metal utensils on them, I had to
replace them about once every 6 months as food would start to stick. That got expensive.

Yep. But that was then, this is now.

Quoted message said:

When they were new tho', they were great and I never had to use any oil at all. Not even for eggs.

Still that way if you want it like that. I cook lots of things without oil in the non-sticks up at
medium-high. Lamb cutlets, pork medallions, filet mignons... They leave a good amount of "brown
stuff" (TM) in the pan so that when I deglaze, the flavors are wonderful. I also have several
professional non-sticks from my restaurants. Terrific pans. Relatively inexpensive, too.

Pastorio

Katra said:

I'll stick with my cast iron thanks. ;-) Teflon coatings wear off too quickly anyway. And where
does that coating go?????

COuld be down the drain when being washed.

Or maybe the same place the gold in goldwasser goes. With the same chemical effect. None. Teflon is
inert at normal temperatures.

Pastorio

I use PAM olive oil spray... just a quick spray into the pan does it fine.

Katra said:

In article said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Pick up the pan and roll it around a bit to finish coating the pan. Alternative is to add just a
smigin of butter to the olive oil to get better coating.

Me, I just wipe the pan with an olive oil coated paper towel to get even coverage.

I also use cast iron. ;-)

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

I use teflon-coated skillets and, yes, oils, and in mine, even butter and Crisco puddle. I tilt the
pan until the oil coats the entire bottom and quickly at the eggs. I've never had a problem with
them sticking. Maybe yours just needs to be used a few times to sort of season it. But what you can
do is break the egg right into the puddle. That's what I do if there it puddling. But even when the
egg doesn't get into the oil it shouldn't really stick. Sometimes my "sticks" but all you have to do
is loosen it with your spatula once the bottom is cooked enough and slide it into the oily part of
the pan or tilt the pan so the oil can run under the egg. Kate
--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

In article said:

It's not an urban myth that teflon can kill pet birds! How many folks, really, will 100% of the
time not overheat one of these?

I think the "urban legend" comment referred to the implication that it *would* "kill every pet bird
in the house." As a counter-example, my grandmother had birds for many years and used Teflon pans.
None of the birds died from it (though two of them *did* die eventually).

Mike Beede

Come to think of it, everyone who drinks waer eventually dies too....... Hmmmm..... sounds like a
conspiracy ! ;o(

Mike Beede said:

In article <[email hidden]>, Katra

Quoted message said:

It's not an urban myth that teflon can kill pet birds! How many folks, really, will 100% of the
time not overheat one of these?

I think the "urban legend" comment referred to the implication that it *would* "kill every pet bird
in the house." As a counter-example, my grandmother had birds for many years and used Teflon pans.
None of the birds died from it (though two of them *did* die eventually).

Mike Beede

<rj

In article <[email hidden]>,

RJ said:

Come to think of it, everyone who drinks waer eventually dies too....... Hmmmm..... sounds like a
conspiracy ! ;o(

Mike Beede said:

In article <[email hidden]>, Katra

Quoted message said:

It's not an urban myth that teflon can kill pet birds! How many folks, really, will 100% of the
time not overheat one of these?

I think the "urban legend" comment referred to the implication that it *would* "kill every pet
bird in the house." As a counter-example, my grandmother had birds for many years and used Teflon
pans. None of the birds died from it (though two of them *did* die eventually).

Mike Beede

<rj>

Sorry, but I adore my beautiful cockatoo, Freya, and prefer not to chance it.

Well seasoned cast iron cookware is the best non-stick cookware in the world.....

And it never wears out, so it's cheaper too in the long run.

I have a Griswold collection.

K.

--
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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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In article <[email hidden]>,

Bob (this one) said:

Katra said:

My question is, if you are using a "non-stick" pan, why do you have to use any oil at all???

I've been wondering this same thing all the way through the thread. People advising to swirl the
pan and brush it and wipe and whatever are wasting their time. The reason the oil puddles is
because it doesn't wet the surface. It skates over the non-stick coating never wetting it enough
to form the sort of oil-glaze that bare metal permits.

The technique for eggs is to heat the pan on medium heat for 1 1/2 to 2 minutes. Pour in about 2
tablespoons of whatever oil and swirl to heat. Give it maybe 10 seconds to get hot. Pour scrambled
eggs into the oil and let the egg spread it across the pan. If frying intact eggs, break them into
a bowl and do the same or break as usual and drop into the oil and let the egg spread it.

I'll just use cast iron thank you! LOL!

Quoted message said:

In the course of cooking the eggs, Lift the edges of the pan to let the oil slide around the
intact eggs as they cook. Doesn't hurt to lift the edges and let the oil go under. If scrambling,
use a silicone high-temperature spatula to push the eggs around. When they're done to your
satisfaction, turn them out onto a plate.

And don't cook them gray like dad does. :-P

Quoted message said:

Quoted message said:

Many moons ago, before I started using only cast iron again, I experimented with non-stick pans
and found that the silicone coated ones were best.

The newer ones are considerably better than the ones from just 5 years ago. The surfaces are more
durable, more slippery and more forgiving of high cooking temperatures. I like them for cooking
boneless, skinless, brined chicken thighs. We generally keep some in the fridge all the time for
sandwiches, wraps or as ingredients in other meals. I have a T-Fal pan I use for them that's a
wonder. Heat the pan, tablespoon or two of my olive oil (infused with rosemary, thyme, lemon and
garlic), 4 or 5 thighs pressed out flat. Bacon press on top. Lightly brown, turn and repeat. Out
they come. Takes them to about 155F and the residual heat gets them to maybe 160 or 165. Moist,
tender, tasty and convenient.

I may just have to try that. I'm always open to new ideas! And boneless skinless chicken is a
challenge, but we won't be eating any chicken for a bit as dad is paranoid about the chicken flu'
incident in San Antonio. :-( They were a local producer.

Quoted message said:

Quoted message said:

But even with the best of care and only using nylon rather than metal utensils on them, I had to
replace them about once every 6 months as food would start to stick. That got expensive.

Yep. But that was then, this is now.

Ok. :-)

Quoted message said:

Quoted message said:

When they were new tho', they were great and I never had to use any oil at all. Not even
for eggs.

Still that way if you want it like that. I cook lots of things without oil in the non-sticks up at
medium-high. Lamb cutlets, pork medallions, filet mignons... They leave a good amount of "brown
stuff" (TM) in the pan so that when I deglaze, the flavors are wonderful. I also have several
professional non-sticks from my restaurants. Terrific pans. Relatively inexpensive, too.

Pastorio

Live and learn, thanks! Any particular brand?

K.

Quoted message said:

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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In article <[email hidden]>,

Bob (this one) said:

Katra said:

I'll stick with my cast iron thanks. ;-) Teflon coatings wear off too quickly anyway. And where
does that coating go?????

COuld be down the drain when being washed.

Ungh, ok.

Quoted message said:

Or maybe the same place the gold in goldwasser goes. With the same chemical effect. None. Teflon
is inert at normal temperatures.

Pastorio

Still scary...

I _do_ have pet birds and there is a vent fan from the kitchen to the sunporch where my
babies live!!!

K.

Quoted message said:

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I add
the beaten eggs and only part of the eggs are protected from sticking by the olive oil (butter, for
some reason, spreads out and covers the whole bottom..not olive oil). Then the inevitable happens:
the omelette sticks where it wasn't protected by the olive oil. Even though the pan is allegedly
non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Quoted message said:

Gary gary_w1 says:

OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

No such thing as a cast iron omelet pan... look for carbon steel... or copper.

widerview.comgg8098.htmlOpen ↗

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---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"Gary" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

Here's what I use:

shopping.cutlery.com&sku=WBE8FOpen ↗

Works like a charm for omelettes and many other things.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Gary" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

==
I use this (completely stick-free): tinyurl.com342j6Open ↗
==
==

Peter Aitken said:

"Gary" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

Here's what I use:

shopping.cutlery.com&sku=WBE8FOpen ↗

Works like a charm for omelettes and many other things.

Howdy,

Well, it depends, in part, on whether one wishes to make an "omelet" or an "omelette" <bg>

If the latter, you might want to check:

world-cuisine.comcat24744.cfmOpen ↗

I use the 30 cm size for two egg omelettes. The pans are super heavy steel, smooth as silk on the
inside, release perfectly, and are the traditional pan used in France.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

I bought a Kitchen Aid 6 inch skillet that would work great.

--
Emil Luca "Gary" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

OK, I'm throwing away this pan.

Now I need to find a new 8-9" pan, either cast iron or exta-thick cast aluminum.

Any recommendations for which item, and sources? I did an internet search and have had trouble
finding a true omelette pan (sloping sides), especially in cast iron.

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).