the_robin•18d agoMost Upvoted

Swapped my stainless steel pans for carbon steel last month and it fixed my scrambled egg problem

I was burning eggs the second they hit the pan no matter what temp or oil I used, but after a buddy at a diner near Cleveland told me to try carbon steel I've been getting silky curds every morning without even trying hard - has anyone else made the switch from nonstick and found a similar difference?

2 comments

2 Comments

irisross18d ago

Silky curds every morning" is basically what sold me on trying it, and I gotta admit I was a total skeptic. I figured carbon steel was just hype, like those expensive cast iron pans that still stick like crazy. But after reading this, I grabbed a cheap one from a restaurant supply store, and yeah, first batch of eggs didn't stick at all. I've been using stainless for years and thought I just sucked at eggs. Now I'm making those fluffy, creamy scrambles with zero effort. It's wild how much a different surface changes everything.

the_jesse18d ago

My first week with carbon steel was a complete disaster, honestly. I didn't season it right and eggs turned into a cement-like mess. But once I got the hang of it, which took maybe three tries, it's been a completely different experience. Irisross is right that the silky curds are the real payoff. Now I reach for the carbon steel over my old nonstick every time.