Embarrassingly amateurish question: Why is egg sticking to my new non-stick frying pan? How do I stop it from sticking?
My mom recently bought a new set of non-stick pans (neither really expensive nor really cheap pans). Neither of us are cooks, so we only use them for two things: grilled cheese sandwiches and eggs (fried/over easy and scrambled).
The first few times the pans were used, we made grilled cheese sandwiches (no cooking spray added, there was butter directly on the bread but not specifically in the pan) with absolutely no sticking. But, when we started making eggs (they were real eggs, fried/over easy), there was more sticking than with the previous non-stick pan we had (that was strictly a STICK pan when it was finally retired). It was impossible to dislodge the eggs, and cleaning was difficult. To make matters more confusing, of the three eggs made (on two separate occasions), two came out sticking to the pan, but one didn't.
Admittedly, I haven't actually done the cooking with the pans yet. With the old non-stick pan, my mom would coat it with cooking spray, but she hasn't used any with this new pan. Do you recommend using a cooking spray on a new non-stick frying pan? I was under the (probably erroneous) impression that nothing needed to be used to prevent sticking with a new non-stick pan. My mom did say that she 'seasoned' it with olive or canola oil, though I thought that was something done with cast iron pans.. or, not non-stick, anyway. Of course, I did Google (and found many
articles about frying eggs), but that's only left me more confused about what's been going wrong! Sorry to all the foodies for the very amateurish question!