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.
Not sure why you’re downvoted here, but you’re right.
Probably because of the steep learning curve, especially for stainless.
I’ve been using stainless for years and I have a stoneware nonstick for cooking sticky stuff like potatoes and eggs. I just don’t have the skill down for those yet.
Also cast iron being cheap is kinda laughable. It’s really expensive, even though it will last forever.
It’s not particularly expensive. Cast iron and stainless steel are both about $50 for a pan, with prices going basically as high as you want for either.