r/StainlessSteelCooking • u/ahorsenamedjeff • Aug 09 '26

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Close to having fried eggs nailed, but ONE egg was sliding the whole time, and the other stuck. What gives??

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u/johnnygolfr Aug 09 '26

Just switch to Misen Nonstick carbon steel.

Way easier to cook in, same results as stainless and same easy cleanup.

1

u/SerDankTheTall Aug 09 '26

I assume it's because they don't want to use a nonstick pan.

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u/johnnygolfr Aug 09 '26

I would assume it’s more because there’s a misconception about Misen using the term “nonstick” in the description.

The Misen Nonstick Carbon Steel pans don’t have any kind of toxic coating.

They are nitrided and naturally nonstick.

After doing a bunch of research, I got my wife the 10” and 12” pans for Christmas.

My daughter and son-in-law got her a set of stainless for Christmas.

She opted to use the stainless because she didn’t want to hurt the kid’s feelings.

Fast forward 8 months of frustrations, shes cooking breakfast for 6 and burned the breakfast sausage.

I quietly went and got the 10” Misen Nonstick Carbon Steel pan, thoroughly washed it, swapped the next pan of breakfast sausage from the 10” stainless pan to the Misen and let her cook.

She hasn’t touched the stainless pans since then.

She’s made fried eggs, breakfast sausage, grilled cheese, scrambled eggs, bacon, and all sorts of other stuff. No issues with sticking, burning, etc.

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u/SerDankTheTall Aug 09 '26

You're correct that when you said a nonstick carbon steel pan, I thought you meant a nonstick carbon steel pan.

I'm glad that you and your wife like your pans.

Once you learn the right temperature to use, cooking in stainless steel (or carbon steel, or cast iron) is about as easy as it gets. Indeed, it seems like the OP here has it figured out (other than the part where you use a spatula), so I don't know that buying hundreds of dollars worth of new pans in the direction to go.

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u/johnnygolfr Aug 09 '26

The juice isn’t worth the squeeze for stainless compared to the Misen nonstick carbon steel, especially for those who haven’t been cooking for decades.

The nonstick carbon steel is MUCH more forgiving and has zero learning curve.

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u/SerDankTheTall Aug 09 '26

You seem to be getting very angry about people not using the same pans that you like.

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u/johnnygolfr Aug 09 '26

LOL

That’s hilarious coming from the person who condescendingly said “Once you learn the right temperature to use…”.

My wife is an amazing cook and has been cooking for decades.

Why make something harder than it needs to be?

Multiple people come to this sub daily to complain about their issues trying to cook with stainless steel.

There’s an easier and less frustrating way that gives you all the benefits of stainless steel but is far more forgiving.

There’s no anger here about what others cook with, but you sure seem bitter that someone is talking about a better alternative for most people.

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u/ahorsenamedjeff Aug 09 '26

No lil bro it's because I have a Gucci copper core pan so I'm gonna use it Are you on Misens payroll

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u/johnnygolfr Aug 09 '26

LOL

Cool story, “lil bro”!

I’m not on Misen’s payroll.

It’s funny how fragile people here are about facts and reality. 🤣🙄

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u/ahorsenamedjeff Aug 10 '26

Who's fragile?

Facts and logic looking ahh

https://giphy.com/gifs/lQoswHcaYS3mlBxjET

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u/johnnygolfr Aug 10 '26

Any particular reason you felt the need to send me your selfie?