What's the best pan for sunny side up eggs ?

[arianna7]

That's an option I didn't know of. It seems that carbon steel is a bit lighter than cast iron. I only use the small pan for sunnyside up eggs because we normally cook for two but my partner hates them.

Don't worry for my pan, that's exactly what I do ! I wouldn't dream of using soap on it .

oh,ok, you had me realy woried there for a second!!!

 

[arianna7]

The ahhhhhh made me laugh.
The horror of washing a cast iron pan !

yes, I'm glad you don't wash it I thought you did when you mentioned cleaning!

 

[RoyalChick]

yes, I'm glad you don't wash it I thought you did when you mentioned cleaning!

I use cast iron and I do wash it from time to time.
As soon as it is washed I put it on the burner so it dries rapidly, and as it cools down I wipe some fat around it which just further improves the coating.
That said my cast iron pan is big and I have a very small stainless steel one (enough for three eggs max), so I tend to use the little stainless one for eggs.

 

[arianna7]

I use cast iron and I do wash it from time to time.
As soon as it is washed I put it on the burner so it dries rapidly, and as it cools down I wipe some fat around it which just further improves the coating.
That said my cast iron pan is big and I have a very small stainless steel one (enough for three eggs max), so I tend to use the little stainless one for eggs.

with soap?

 

[RoyalChick]

with soap?

Depends on the state of it. Sometimes it just needs a wipe with a paper towel. But if it is icky I put a small amount of dish soap and a splash of hot water and I scrub it with a steel 'chain mail' scrubber. Then I rinse it off and immediately put on the heat so it dries rapidly.
My pans are well seasoned and as a result do not need to be babied!

The only thing that really would be a pain is if you leave them wet because eventually they will rust.

I rescued mine from prior abuse and stripped them down to bare metal and then seasoned them with about a dozen very thin coats of oil baked at a very high temperature.

I love cooking in them!

 

[ManueB]

so I tend to use the little stainless one for eggs

How do you like it ?
I don't mind putting in a good amount of oil, but I do get very upset when I happen to break the yolk taking the egg out of the pan .

 

[Chicken_tiger_catt]

Well, I do want to get something non-coated, my first concern is a safe option, more than the amount of fat required to cook . Where I live, these aren't considered safe because of the glue to hold the stone coating. Is this viewed differently in the US, or you don't mind ? (I'm genuinely curious, not trying to raise a debate. I realise fat could be considered a safety issue for some people as well).
We haven't had an issue cleaning our big iron cast pan as long as we dry it immediately with a towel. It does rust easily otherwise.

It is well known in America that Teflon and similar pan coatings are toxic, and when heated, may release small amounts of poisonous fumes. these fumes are strong enough to kill certain species of bird, for example a parakeet, but instead of being the proverbial "canary in the coal mine", this is ignored, because the toxic fumes have *only* been proven to kill birds. regardless, I don't cook with coated pans anymore.

 

[Jener8or]

I cook out of cast iron and stainless steel. I use the stainless steel for eggs more. This is probably unneeded advice, but you have to let it get hot (like water skipping across the surface hot) before cooking the eggs to make it nonstick.

If you don't have a cast iron pan, they are nice to have, so if practical, maybe get both.

 

[RoyalChick]

How do you like it ?
I don't mind putting in a good amount of oil, but I do get very upset when I happen to break the yolk taking the egg out of the pan .

Oh it works great. I fry my eggs in butter and I can usually pour the eggs and the spare butter directly from the pan onto my waiting piece of toast without using an implement of any kind.
If I want to divide the eggs between two plates I cut between them while they are in the pan and then use a spatula for the first one and just pour out the second one.
Never had an egg yolk break in that pan.

 

[Shadrach]

One of these. It's not too heavy. If one does burn something in the pan a soak and a scrape with a wooden spatula deals with most things. No coating and that means it won't wear off. The longer one keeps the pan, the better they seem to get.