this post was submitted on 19 Mar 2024
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I have a new non-stick pan and it's the first time in my entire life I've had this issue when frying an egg.

Whether I'm on 1/10 heat (Gas stove), 3/10, or 5/10 heat it does the same thing: It films over the skin of the egg with a strange texture, but doesn't actually stick to the pan.

In that video I managed to separate the film from the egg, but I'm wondering what I'm doing wrong to have that film develop in the first place? It's a firm-plastic texture, like a tupperware lid.

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[–] [email protected] 3 points 7 months ago

I don't know why you're being downvoted. I personally own a pan that states that any non sharp/pokey metal utensil is fine to use on the pan.

It's clearly more rugged and has a different surface than your typical nonstick.