HOME > Chowhound > Cookware >

Discussion

Omlette pan stick. Help!!

  • m

Need a bit of advice please. I have a non-stick omlette pan that I use only for omletts and eggs. Recently, the eggs have begun sticking to the pan making it impossible to cook an egg that comes out nice. I have taken good care of the pan and it doesn't have any scratches. Anyone have any ideas to help me fix this or, if not, a recommendation for a new pan. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Get a mister, fill with oil you prefer (olive oil, canola, grapeseed) and spray the pan. Result: negligible calories. The eggs won't stick. By the way, what kind of heat are you using, what kind of omelet are you making? Do you flip it or turn it over, stir it or just use a fork to push the edges back, and how full of stuff do you fill it?

    2 Replies
    1. re: EclecticEater

      I was just going to suggest using more butter or oil. I don't use Pam so I have no idea if this stuff builds up or not.

      1. re: RGC1982

        This is from KA's "Safety Use & Care" instructions:
        "Nonstick Cookware:
        Standard care : Use low to medium heat. High or excessive heat will cause pan warping and permanent nonstick coating damage.
        Nonstick Sprays : Do not use nonstick sprays on nonstick cookware - an invisible buildup will impair the nonstick release system.
        Oil : Oil is not needed on nonstick cookware, but if you prefer oil for flavor, olive oil or peanut oil is recommended. Heavy vegetable oils may leave a residue that can affect nonstick performance. Use low heat when heating up oils. Oils can quickly overheat and cause a fire."

        Berndes also recommends doing this, in their "Use & Care" instructions:
        "Wash and rub in a little cooking oil before first use."
        and
        "After washing in a dishwasher and before the next use, rub the pots and pans with a few drops of cooking oil. Discolouration of the bottom of the pots and pans is harmless aluminum oxidation."

        (I guess "harmless" & "aluminum oxidation" can go together for a lot of different applications, even though I prefer to keep as much out of my food as possible.)

        -Greg

    2. I usually cook in olive oil and sometimes use a mister. the eggs stick! really bad!! I cook all kinds of omlets and eggs all ways. like to flip, but that is impossible. any other ideas please? I can't even simply fry an egg without it sticking.

      1 Reply
      1. re: mjpd

        Perhaps your pan is too light weight? My omelet pan is a 20 year old Calphalon that I keep well seasoned and wash only with a kosher salt scrub and a wipe. The eggs never stick (yes, I use it only for eggs). But it does have a nice heaviness to it. Some of the non-sticks feel flimsy - maybe uneven heat distribution is the root of the problem?

      2. I think nonsticks just lose their nonstick after a while. Just spend the $30 for a new one and throw out the old. I just had to do the same thing.

        1. Might it have overheated? Some (all?) non-stick surfaces lose their non-stickiness if they get too hot for too long...the surface breaks down chemically, I think.

          2 Replies
          1. re: ricepad

            I think too-hot for too-long is also running into toxic territory. I used to own birds, and one of the number-one no-nos was cooking in non-stick if your aviary is nearby. If it can kill your canary, do you really want to go down that coal min?. (Groan...sorry.)

            This post made me think, and think about lunch. Made fried eggs, but not in my usual egg pan (see above, Calphalon, but NOT non-stick), but rather in my trusty old carbon steel skillet, shaped like your classic cast-iron campfire deal, but formed steel. Minimal oil (in this case a bit of olive oil) and no stick at all.

            Maybe, mjpd, you should rethink non-stick altogether (despite the big names that tell us they love them for eggs) and start work on a seasoned pan that - seriously- you can hand down. Plus, cast iron or carbon steel is so cheap compared to anything else.

            1. re: cayjohan

              Agreed.

              I have an Stainles steel All-clad, that I season and scrub with kosher-salt, that has been non-stick for ten years. Teflon is scary when overheated.

          2. thanks for the interesting replies! it's a mystery to me as I have a heavy duty calphalon pan that I hand wash (with soap) and looks to be in very good condition. Maybe I did overheat it at some point though.

            2 Replies
            1. re: mjpd

              I don't know if soap is a problem for non-stick coatings, but I know I would never use soap in one of my seasoned pans. Anyone know if soap can screw up a non-stick?

              1. re: mjpd

                I find that if the pan is on the lighter side, with a thin base, an overheating scenerio can ruin the surface. A good way to check is to boil some water in it. If any part of the surface starts boiling tiny bubbles, that is a weakness in the surface. It indicates damage to the non stick coating.