The Best Kitchen Equipment for Cooking Eggs



Equipment expert Adam Ried shares his favorite egg-cooking essentials.

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33 Comments

  1. I’m trying to move on from nonstick cookware. After awhile, they stick pretty badly. I enjoy using my cast iron skillet, which is pretty much nonstick itself. But one demerit of cast iron is that, in my case anyway, it picks up the flavors of previous cooks foods. I wind up with hamburger-infused pancakes or fish-infused omelets. Stainless steel and aluminum are hopeless for eggs or pancakes; unless you use large amounts of fat/grease, it’s almost impossible to neatly release an egg or pancake.

  2. You know I’m quite disappointed in the test kitchen, reason being you’re choosing pans that will end up in the landfill. a constant replacement product. I have stainless steel pans that have lids I have cast-iron that have lids none of which will end up in the landfill and if they do there recyclable unlike all that stuff you’re showing.

  3. We use a stainless steel pan for eggs — great for frying or making omelettes. Cast iron is a close second. We avoid any an all non-stick surfaces due to the chemicals used — no one can guarantee that some of the chemical won't leach in to the food you cook.

  4. All of those non stick pans will be in the garbage in the next few years. Save the planet and your cash and dont buy non stick skillets.
    Carbon steel and stainless steel will last you a lifetime.

  5. I have the whole OXO set. They are wonderful pans. BTW, if you buy the 12-inch deep OXO skillet it comes with an OXO lid that will cover the more traditional 12-inch OXO shallow skillet.

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