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Three things that have reduced my "food sticking" problems almost to zero:

1) get your food up to room temperature before it hits the skillet. It's weird how much of a difference this makes but like, eggs at room temperature in a hot skillet will float on the butter and eggs from the fridge stick like crazy. Fried eggs for breakfast start with a 2c measure full of hot water that the eggs go into while the butter melts. It's all it takes.

2) Screw the non-stick cookware. We haven't owned any for years. And it allows you to

3) Invest in a Lamson Sharp spatula or two. The ability to go "no fucker, get offa there" makes all the difference in the world.