Bluenoser87 wrote: ↑Wed Dec 05, 2018 12:07 pm
I made some scrambled eggs in the mineral b this morning just to see how it would work. They slid right off with only a little bit of butter. No sticking at all. Wild
While I risk Kalaeb's ire for continuing to make this carbon steel discussion overly complicated and fussy, I am curious how you scramble.
I typically would use Gordon Ramsay's cold pan method described here:
https://www.youtube.com/watch?v=PUP7U5vTMM0. It start with cold eggs in a cold pan and folds them as the pan heats up. It maximizes the size of the curds. This has not worked in carbon steel pans. If you'll notice, he does sautes some other elements of the recipe in carbon steel and specifically switches to a different type of pan to do the eggs. In other videos, he seems to do the eggs in a nonstick, teflon-coated pan.
I have no doubt you can do some kind of scrambled eggs in a carbon steel pan where the pan is more thoroughly heated. I have done it too. But the eggs aren't as fluffy. I have found that if the CS/CI the pan is not thoroughly heated, things will stick. So I don't think this particular technique works with this particular piece of equipment.
Of course, this is a very particular, time-consuming and somewhat fussy technique to achieve a very particular result. If people have been able to use their well-seasoned, vintage, or artisan carbon steel or cast iron pans to do this (or a similar technique), then I will admit defeat and accept that my seasoning just needs to improve. Short of that, I think there may be a limit to just what these pans can do. Of course, if you do not cook eggs this way (or use other cold-pan-start techniques), you may find that CS/CI pans do satisfy *all* usages and that you can safely eliminate all other pans you like less. That's not been my experience.