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Le Creuset White enamel - EGGS STICKING!

I forgot to mention that I will NOT use PAM on my cast iron skillets that do not have the white enamel coating. =)

Jan 25, 2010
laurajane in Cookware

Le Creuset White enamel - EGGS STICKING!

Just so you all know. . . . I CREATED THE PERFECT STICK-FREE omelet this morning!!!! What I did was use Pam. I heated my pan at a medium heat until water danced in it- then sprayed the PAM, then added eggs and dropped the heat to low. Let it sit for longer before flipping, literally until only a smell inner circle was uncooked in the center, then flipped the omelet. AMAZING! Perfect flip, perfect non- stick!

. . . So -to all the doubtful Le Creuset users ---- they proved they can handle eggs!

Thanks for all the replies! I am satisfied at the results!
LJ

Jan 25, 2010
laurajane in Cookware

Le Creuset White enamel - EGGS STICKING!

Wow! Thank you everyone for the extraordinary advice! I have many things to try. I am intrigued by the rolled steel pan . . . but will currently try to stick with the Le Creuset and figure out the best way to avoid sticking.
. . . . and to Richard, yes, my mornings are rushed. I will take my eggs out right when I wake up- and when I'm ready, head to the kitchen and begin the steps. hmmm. . . I am intrigued.

I noticed no one was opposed to me using PAM. I guess I'm safe? I would hate to ruin my LC.

thanks
LauraJane

Jan 22, 2010
laurajane in Cookware

Le Creuset White enamel - EGGS STICKING!

Thank you! I just read a previous post about the same problem, and her conclusion was to use PAM, and that seemed to make a difference. I will try that tomorrow.

Any comments about using PAM on my enamel coated Le Creuset? I always heard that ruins cast iron!? Crazy!

Jan 22, 2010
laurajane in Cookware

Le Creuset White enamel - EGGS STICKING!

HEllo!
I am the proud owner of several Le Creuset pieces, as of Christmas 2009. I have, since I started using the white enameled small skillet, run in to a specific problem.

I cook omelets almost every morning in it- (eggwhites or eggbeaters) and they stick EVERY TIME! I heat it on a med- low heat for about 2 minutes, and then I add the oil- and then I turn the hear down to low (3 on my stove) - then add the eggwhites . . . and inevitably they stick and leave an egg crust inside the pan.

I was told this was the skillet to buy for eggs! What am I doing wrong that they stick?

Please help!! Thank you,
Laura

Jan 22, 2010
laurajane in Cookware