So relatable! I too cook with pans in the kitchen!
this post was submitted on 23 Dec 2024
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Scramble em in a glass cup and pour that into the pan. Might work better
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I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.
I just reduce down the heat and use nonstick pam spray to cook my eggs.
Did you scratch it? Let me guess, you used a metal fork or spatula.
Either take care of the surface or get a nice cast iron. Possibly both.
Non sticks are disposable. They will eventually degrade no matter the care.
I use one small 8in for eggs abd the rest of my cooking it's cast iron or steel.
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You got the pan too hot and probably messed with it too soon. Med/low heat throw it in let it solidify then go to town. Use cast iron and there's practically no clean up.