cooking with coconut oil

TheRealNoodlette

Hi there,

I did a search in the main discussion section about this but I'm still having trouble with the new format. So I thought I'd ask here.

I fry eggs every morning in coconut oil for breakfast. I use a stainless steel pan and EVERY time the eggs stick. What the heck? Is this just what happens? My other preferred option is ghee, should I just use that? Am I missing something? I used to use olive oil with no problems but I'm trying to move away from that.

katharineshalia

Hi, I would try cooking at a lower heat, this works for me, or you might try using more oil. I use 2 tablespoons.

Akimajuktuq

Stainless steel is terrible for sticking, even with lots of oil. I always use cast iron. Once cast iron is well seasoned/used (don't use soap when washing! just hot water) you can use a minimal amount of oil and food will not stick. I usually get away with only a teaspoon of fat but will often have more as desired just because. Even when things get scorched a quick soak in hot water and the food lifts off easily. I've heard that the pan should be fully heated before putting the eggs in (but lower setting makes sense), but I don't really remember what it's like to cook in stainless steel because it's been so long.

cindytw

I have no luck with stainless steel either. The good pans are likely out of the average person's price range. I use hard annodized nonstick right now, black steel, which is supposed to season like cast iron and you don't wash with soap, and some cast iron. I am phasing out the hard annodized nonstick as they wear out. I am not sure about ceramic, as my husband ruined my ceramic muffin pan in one shot washing it with a scrub sponge!

justaspoonfulofsugar

As a chef,we would season stainless steel pans in order for them not to stick.Heating the pan to a medium high heat(we would put ours in the oven in the restaurant) with a tablespoon of oil and then grinding in some kosher salt.The pan then gets cleaned out with a paper towel.They are then not meant to be washed with soap,just wipe away with a cloth after use.If you wash it,the pan will need to be seasoned every time afterwards

Akimajuktuq

Seems to be the obsessive washing/scrubbing that is the problem for all cookware. As a kid, I remember learning to clean all the cast iron (and steel pots too) in soap and water and scrubbing ALL the finish off. I persisted with that nonsense until just recently. Funny how it's so hard to unlearn what one grew up doing. I still don't like steel or anything coated - I never completely trust coating and I guess that's thanks to seeing teflon on everything, and eating it, all of my life lol. I think cast iron is safer for me (some are coated with enamel - better for acidic stuff like tomato sauces it seems), but i've heard that others are worried about the extra iron consumption. ? All I know is that they are easy to cook with and easy to clean. There are some expensive brands, but Lodge is just fine too- most of Lodge is made in the US. (I'm badly wanting a Staub or LeCrueset braiser for Christmas lol)

Sumiblue

I prefer my two cast iron skillets (one Wagner I found at a flea market and a cheaper one) to cook eggs. I too have been trying to use coconut oil more to cook with instead of the olive oil I previously used. Many times, though, I use bacon grease that I have saved just like grandma did. I pour it into a cleaned out can or jar and store it in the fridge. I use that for cooking eggs, meats, veggies, etc. it gives a lot of flavor when I want it. But, seasoning a pan is key. And learning how to clean it, as described above. I have a nice big steel pan and it does stick more than cast iron but I did not know that I should season it too. I've only done that with cast iron. Thanks for the tip, Justaspoonfulof...

TheRealNoodlette

Thanks for the reminder for cast iron! I used one this morning and it was perfect!

ascrit

I love my cast iron skillet so much, I can't believe I ever lived without it.

Akimajuktuq

I would marry my cast iron cookware if I could. I'm glad it worked better. I cook in cast iron 80% of the time and glass 15% and stoneware 5%.

ascrit

Glassware is also quite awesome. Pyrex is the best!

cindytw

I am an obsessive collector of Pyrex! LOL I also am in love with my Pampered Chef stoneware pans! Good thread! I never tried seasoning my stainless steel. I will have to do that and report back. I still have a few I haven't gotten mad and thrown out, burnt!

justaspoonfulofsugar

cindytw wrote: »

I am an obsessive collector of Pyrex! LOL I also am in love with my Pampered Chef stoneware pans! Good thread! I never tried seasoning my stainless steel. I will have to do that and report back. I still have a few I haven't gotten mad and thrown out, burnt!

Hahaha!Poor stainless steel pans