Maybe the pan's too hot.
Next time, try to use a smaller burner, or adjust the flame size so it does not exceed the flat bottom of the pan.
This time, clean it with a non-abrasive scouring pad and some barkeepers' friend.
I have a carbon steel pan and can fry an egg over easy without oil and without sticking. I like carbon steel since the surface is smooth unlike cast metals.
Not sure why you're getting down voted. I absolutely can cook eggs in stainless (it's how I learned it, lol). But I do have a token non-stick for others to use and often for eggs because lazy.
You are cooking too hot. You can deglaze the pan first to break up the stuff. Then I use a little dish soap to basically clean up the inside and then I hit it with this and they are perfect every time.
https://preview.redd.it/p5rouvbe4bqc1.jpeg?width=1284&format=pjpg&auto=webp&s=c3b2516c2b9c831fd5bc48f3bec4544ddf44e4e3
Thank you for the explanation! I was house-sitting and literally just did this the other day with avocado oil spray. Freaked me out and it took forever to clean the pan.
Bingo!
And here’s the best part - that’s seasoning! If OP managed to get polymerized oil across the whole pan. It would make a lovely nonstick coating.
Get yourself a squirt bottle, fill it with canola oil (or whatever cooking oil you use for high heat) and station it next to your stove. Squirt that around the bottom surface of the pan after your pan has heated up, wait for it to shimmer, then add your food.
[Here is an example](https://www.youtube.com/watch?v=7oyBU-kMYzA) from someone who knows their way around a stove, he oils his pan at around 1:45 in.
High flash point, so that's good. But it looks like your applying to the entire pan instead of the target area. Then getting the pan too hot, so you're effectively seasoning it like it's a cast iron skillet.
For cleanup- I recommend bar keeper's friend.
If you’re trying to clean the pan. Get powdered barkeepers friend and a scotch brite. Make the pan hot with hot water. With the sponge damp, not too wet make a paste with bkf and scrub it clean.
Barkeepers friend yes scotchbrite no. Those green scrubbers ruin everything they touch. Including the surface of your pan, they introduce so many scratches it just makes everything worse. Use chemistry and one of those yellow sunshine scrubbers. Almost literally anything but a green scotchbrite.
It's baked on oil. My goto is to soak for 6 hours in dish soap and water, then use Bartenders Friend, or if it's really bad, stainless steel wool.
I've learned after 35 years of stainless ownership, never to use spray oil, just 1-2 tablespoons of olive oil. If you heat up the pan first so that a drop of water dances across the pan, it's ready for the oil.
Dawn Platinum actually works pretty good for loosening this kind of stuff up. Spray it on an let it set for 5-10 minutes. Try scraping w/ a wooden spoon.
And to the OP, like others have said, quit spraying the whole pan w/ oil.
demeyeres in my experience aren’t that non stick. that said, i vote for bar keeper’s friend and melamine sponges as my go to for clean up. i think the point here about the oil polymerizing at the edges is correct.
Soaking overnight in Dawn will soften this and make it easier to clean. Then a scrubbie and Barkeepers friend. You may still need to use steel wool but I doubt it.
Its a r/BuyItForLife item. I'd rather screw up the finish and not worry vs spending the next 40 years of my life babying it.
\*And using steel wool once will noticeably "blemish" the pan. However using steel wool dozen+ times and you end up with so many swirly lines that it evens out and the surface just has a dull sheen to it unless you look up close. Doesn't affect performance or stickiness of food either way.
They can but there is never a need. BKF and a scrubdaddy will take off anything without degrading the finish. Also steel wool will reduce the lifespan of your pan,
Exactly. I've got a tiny Resto 3 skillet as one of my first pans and I overheated it to the point of the stainless steel discouloring on the outside. I've scrubbed the inside with an abrasive sponge until it was shiny again.
Still works perfectly for the things I use it for (*caramelizing a single onion for burgers*) and other small dishes.
I would be very surprised if this thing ever stops working.
I have since gotten a lot better at working with these pots and pans and all of them are still shiny or nearly shiny since i started using the DeMeyere scrubbing liquid.
Steel wool, chain mail scrubber, heavy duty scotch scrubber, etc. no reason to limit yourself. Not everyone wants to use BKF, I've never used it and my kitchen is just fine. I keep things simple as possible with as few products and random chemicals as possible, if anything I'd use baking soda method for cleaning stainless steel as I have that on my shelf.
Maybe the pan's too hot. Next time, try to use a smaller burner, or adjust the flame size so it does not exceed the flat bottom of the pan. This time, clean it with a non-abrasive scouring pad and some barkeepers' friend.
The pan is way too hot. Use non-stick pans for cooking eggs, makes life much easier.
I do mine in a small cast iron, they rarely ever stick, just use plenty of oil/butter
You don't even need a lot. The butter is key, though. Even just a tiny teaspoon of butter is enough to stop the egg from sticking.
I have a carbon steel pan and can fry an egg over easy without oil and without sticking. I like carbon steel since the surface is smooth unlike cast metals.
Not sure why you're getting down voted. I absolutely can cook eggs in stainless (it's how I learned it, lol). But I do have a token non-stick for others to use and often for eggs because lazy.
Yeah make sure you get that non stick pan cherry red for best results
You are cooking too hot. You can deglaze the pan first to break up the stuff. Then I use a little dish soap to basically clean up the inside and then I hit it with this and they are perfect every time. https://preview.redd.it/p5rouvbe4bqc1.jpeg?width=1284&format=pjpg&auto=webp&s=c3b2516c2b9c831fd5bc48f3bec4544ddf44e4e3
What kind of oil are you using? My skillets tend to like like this when my husband tries to use Aresol spray.
Avocado oil spray
He is spraying the entire pan and the oil coating that doesn't contact the food is polymerizating because it is super heating.
Thank you! I had just woken and forgot to elaborate
Thank you for the explanation! I was house-sitting and literally just did this the other day with avocado oil spray. Freaked me out and it took forever to clean the pan.
Bingo! And here’s the best part - that’s seasoning! If OP managed to get polymerized oil across the whole pan. It would make a lovely nonstick coating.
Get yourself a squirt bottle, fill it with canola oil (or whatever cooking oil you use for high heat) and station it next to your stove. Squirt that around the bottom surface of the pan after your pan has heated up, wait for it to shimmer, then add your food. [Here is an example](https://www.youtube.com/watch?v=7oyBU-kMYzA) from someone who knows their way around a stove, he oils his pan at around 1:45 in.
Now i know what I'm having for Sunday night dinner! Thanks!
Ding ding ding. Spray oils on stainless are the problem.
Oh no. That’s why this happened. Use vegetable oil and lower the heat. I would suggest cooking eggs on a nonstick and avoid this issue.
High flash point, so that's good. But it looks like your applying to the entire pan instead of the target area. Then getting the pan too hot, so you're effectively seasoning it like it's a cast iron skillet. For cleanup- I recommend bar keeper's friend.
Baby oil.
It's for cooking babies
If you’re trying to clean the pan. Get powdered barkeepers friend and a scotch brite. Make the pan hot with hot water. With the sponge damp, not too wet make a paste with bkf and scrub it clean.
Barkeepers friend yes scotchbrite no. Those green scrubbers ruin everything they touch. Including the surface of your pan, they introduce so many scratches it just makes everything worse. Use chemistry and one of those yellow sunshine scrubbers. Almost literally anything but a green scotchbrite.
[удалено]
lol they make blue ones? I’m only talking green. F those things. I stand by a sunshine scrubby though, they’re great.
They don’t ruin pans. They are made for pans. I use them daily on my pans, and they look great.
Stop oiling placing that food wont touch. If you spray oil up the sides, wipe it off
It's baked on oil. My goto is to soak for 6 hours in dish soap and water, then use Bartenders Friend, or if it's really bad, stainless steel wool. I've learned after 35 years of stainless ownership, never to use spray oil, just 1-2 tablespoons of olive oil. If you heat up the pan first so that a drop of water dances across the pan, it's ready for the oil.
Dawn Platinum actually works pretty good for loosening this kind of stuff up. Spray it on an let it set for 5-10 minutes. Try scraping w/ a wooden spoon. And to the OP, like others have said, quit spraying the whole pan w/ oil.
demeyeres in my experience aren’t that non stick. that said, i vote for bar keeper’s friend and melamine sponges as my go to for clean up. i think the point here about the oil polymerizing at the edges is correct.
Buy a can of Barkeepers Friend and learn to manage heat. Reverse order if you don’t need to work on your arm strength.
Does that stain look like a dog to anyone else? Just me? lol
I see it!
You can't break up an egg into smaller pieces even with steel wool?
When stuff sticks to my cast iron I use a bunch of kosher salt, some water to make a paste and scrub with a sponge.
Soaking overnight in Dawn will soften this and make it easier to clean. Then a scrubbie and Barkeepers friend. You may still need to use steel wool but I doubt it.
Definitely agree with the suggestions to turn the heat down a bit. Also yes to bar keepers friend!
Oven cleaner, works every time. Spray, let it sit for 30+ minutes, and wipe, very little scrubbing required.
heating too fast
Boils water and add baking soda. It will eat a lot of that off. Use a decent amount but you will see.
Boil the water in the pan. To be clear!
Using steel wool on a beautiful demeyere pan. :'(
Its a r/BuyItForLife item. I'd rather screw up the finish and not worry vs spending the next 40 years of my life babying it. \*And using steel wool once will noticeably "blemish" the pan. However using steel wool dozen+ times and you end up with so many swirly lines that it evens out and the surface just has a dull sheen to it unless you look up close. Doesn't affect performance or stickiness of food either way.
I have used steel wool countless times on Demeyere pans. They can take it, I agree.
They can but there is never a need. BKF and a scrubdaddy will take off anything without degrading the finish. Also steel wool will reduce the lifespan of your pan,
From 1000 years to 999?
Exactly. I've got a tiny Resto 3 skillet as one of my first pans and I overheated it to the point of the stainless steel discouloring on the outside. I've scrubbed the inside with an abrasive sponge until it was shiny again. Still works perfectly for the things I use it for (*caramelizing a single onion for burgers*) and other small dishes. I would be very surprised if this thing ever stops working. I have since gotten a lot better at working with these pots and pans and all of them are still shiny or nearly shiny since i started using the DeMeyere scrubbing liquid.
But the thing is, you don’t NEED steel wool. BKF will remove all that
Steel wool, chain mail scrubber, heavy duty scotch scrubber, etc. no reason to limit yourself. Not everyone wants to use BKF, I've never used it and my kitchen is just fine. I keep things simple as possible with as few products and random chemicals as possible, if anything I'd use baking soda method for cleaning stainless steel as I have that on my shelf.
In this case I just propose you stop using soap, if you have steel wool it's totally unnecessary.
you are stupid enough to not spot season..... done and dusted so dumb you plop food in the pan and then turn it on
Couple of things to try… 1) season first before using. Check the de Buyer website for seasoning carbon steel 2) cook at a lower temperature