Do you need that one non-stick frying for eggs? This is why you don't. 

Fantastic video. Been arguing this and you nailed it simply and perfectly! Greetings from Germany!

3:38 This is true. Oxidised saturated fats isn't good. But because they're saturated AKA hard to destabilise, saturated fats generally don't oxidise. When butter browns, it's not the oil that oxidises, but the milk solids; the proteins and the lactose that caramelise. This may not be desirable. But it's not oxidised saturated fats. In fact, in order to properly oxidise your saturated fats into risky territory, you're generally going to need temperatures in the range of 260°C (500°F). You will literally smell the funky rancidity, and see it smoke. I don't think you could ever cook one egg at those temperatures for even a few seconds without it getting burnt or turning out completely inedible. Furthermore, "saturated fat" isn't one thing, as ~all people inexplicably assume. It's a collection of many different kinds of fatty acids, all of which behave slightly differently. The only thing they have in common is that they are more chemically stable than either poly- or monounsaturated fatty acids. As far as oxidation in general goes, look at it this way: Fat oxidation is the saturation and subsequent energy depletion of the fat molecules by oxygen, and oxidised fats do not reverse (those antioxidants of yours don't do a damn thing here), but are broken down and reassembled. If you are hormonally receptive to energy conservation by your mitochondria (which, let's be honest, you are), those depleted and useless fats you digest will be stored directly into your adipose tissue. Over time your body will be composed of a proportion of useless pieces of fat that serve no other role but to wait until they are disposed of. Unfortunately for you, since lipogenic pathways are energy intensive and generally do not like useless lipid material, it's going to take you a long, long time to get rid of, and during this process, however you choose to do it, you are going to feel... well, energy depleted. So I confidently concur oxidation is not good. But then, the less stable fats are (the more receptive they are to oxygen), the more likely they are to, and thus at a higher rate they will, be oxidised. This is why you're generally wanna be more careful with unsaturated fats (like grapeseed oil) without COMPLELLING evidence otherwise. Such evidence is lacking. Eat the butter.

I got an add for nonstick pans on this video. They are fighting back.

I've become a total carbon steel convert this year, but there's a slight learning curve to cooking eggs (and some fish) on carbon steel if you grew up cooking on nonstick, because you have to unlearn some habits (some of which you touched on, some of which I can see you doing in the video but aren't pointed out). The biggest habit I had to change was to leave eggs, fish, and even leaner cuts of meat alone in the pan for at least 45-60 seconds, so they could develop a bit of a sear and then naturally release cleanly. I'm not sure you said it in the video, but I noticed you never forced your spatula under the eggs, because that's when stuff rips and sticks. If you feel resistance, stop and leave it be for another 10-15 seconds. The next biggest, and honestly more surprising thing I learned was that we needed to cook things on a lower heat than with the nonstick, or they had a tendency to scorch and smoke. I presume this is simply because carbon steel holds on to heat better, as you discuss. I actually scramble eggs slightly differently. I preheat my pan to medium, throw in a pat of butter, let it foam out, pour in the eggs and turn off the stove but leave it on the burner. Between the electric stovetop and the heat of the pan itself, it starts out hot for those crispy bits, then more gently cooks through to the center. I think it gives a more fluffy result, but it depends on what you like. Last but not least, cook with it! Like our trusty cast iron, the seasoning on the carbon steel just gets better with use. We got one of the pre-seasoned ones and even though I did another seasoning layer when we got it, we had minor sticking issues for the first 2-3 months. 6-ish months in though, it's arguably smoother than our teflon was, and usually cleans out with a few swipes of a dry dish towel, followed by rubbing just a tiny splash of oil into the still-hot pan.

A French skillet is pretty much asking to do it the French way: Add a small piece of butter to the oil. When the butter starts bubbling, add the egg. The water that evaporates from the butter turns into steam and furthermore helps the egg to not stick. And, obviously, everything tastes better with a little butter.

Thanks for this informative video. Love the blade collection behind you. I'm a blade person. I was a professional sawyer a hundred years ago. The best part of the job was filing my saw; most satisfying. Stay safe, sir. ♥♥♥

You've convinced me! I was searching RU-vid for reviews of which nonstick to buy and this was the first video I came across.

Great video! We dumped all our trash pans this year and are now an all carbon steel, stainless steel, and cast iron kitchen for pots and pans. I couldn't be happier about the change and my wife is stoked too since she now 'insists' I handle all the seasoning. o0 We're making eggs in our carbon steel three days a week and our seasoned CS pans are a delight to use. I do keep a stainless pan at the ready for spinach and tomatoes... I cook the acidic veggies in stainless and then add them to the scrambled or omelette in the carbon steel, I've noticed it really helps with maintaining the seasoning and it's still a fast cleanup.

I used use a non-stick sauce pan to make creamy French style scrambled eggs (crack eggs, throw in some butter, and keep stirring on very low heat for 20 - 30 minutes) but I can do the same in my stainless one. I have tried it in a double boiler, using a glass bowl (as opposed to metal for lower, even heat) but I ended up with a stubbornly stuck thin layer of eggs on the surface of the bowl that was hard to clean, though the scrambled eggs were fine. I have yet to figure that one out. But I agree, I have a small 8-inch carbon steel omelette pan and it works just like in this video. Cast iron works wonderfully making frittata or Spanish omelette.

I bought a 6.5” Lodge pan when I want a small egg for an omelette, single fried egg perfect for breakfast sandwiches. I ended up using it for that and also when making small dish meals. I have a mother’s love with my cast iron…I am excited to use it every time and feel so proud 🥲 each time it’s seasoning gets better over time. Cast iron, you grow up so fast 🥰

It's been my experience that it takes months of use/seasoning to make a cast iron as non-stick as teflon. I think a lot of people get discouraged by this and just revert to teflon for "sticky" stuff. Clean it with hot water, oil it up and heat it up on the stove *every time* that you use it and, eventually, you'll find that it's actually easier to cook with and clean than teflon. I have cheap ($30) Lodge and Victoria pans and I can make over-easy eggs in any of them.

I completely agree, all I have is Cast iron, carbon steel, one stainless steel and a few enameled cast iron pieces for tomato’s and such.

Totally agree, you never need a non stick disposable pan

3:30 You guys need to fact check. Saturated fat is resistant to oxidation. Polyunsaturated fats like omega-6 are very prone to oxidation. Your grapeseed oil is loaded with omega 6..... ...Butter can oxidize, but mainly because it also contains some polyunsaturated fats. (And the browning of butter is caused by milk proteins browning) Edit: I read somewhere that omega 6 polymerizes well, so that would explain why grape seed oil is good for seasoning. There's controversy in the medical community over not just saturated fat, but also polyunsaturated fat. Yes, the polyunsaturateds are "essential", but are we eating too much? Oils high in *monounsaturated* fat seem to be a safe bet. Stable in cooking. Positive health effects. Olive oil, avocado oil, macadamia oil, "high oleic" oils ( some of the latter are GMO) Okay, sorry for typing out an essay ;)

It's very useful video for me I'm "struggling "withe the making nice egg for my 9 year daughter 😄. Thank you

I use a cast iron skillet to cook my eggs that is perfectly non-stick. It belonged to my great grandmother. Back in the early 1980s my sister put water in it while it was hot and cracked it. My grand father was alive then and he brazed the crack with some silver/nickle wire. I am 54 years old now and I have been using this pan myself since about 1993. My great grandmother bought this pan in about 1950 for about 75 cents. That's about one penny per year.

Perfect sense. I've never used carbon steel pans as I have a good amount of old Griswold cast iron skillets and such. Carbon steel looks much the same. I cook everything in cast iron and if properly seasoned and taken care of, no need for Teflon.

Overeasy/sunnyside up eggs & scrambled eggs in a cast iron skillet no problem. Delicate omletes(not like the one in video), delicate fish, thats what i use nonstick for.

Say No to none stick Teflon coated pans! 10 years ago I re-learned to use my stainless steel and cast iron pans and the results are amazing.

Question, please. I have a StainlessSteel pan from a thrift store. I heat oil until smoking and it turns non stick, but I hate the smell of the oil. Are you letting the oil smoke? Just wondering if it is the same situation. Is so do you recommend I buy a enameled cast iron?

Another great and informative video ...... and I appreciate all of them!

Totally agree, 110%! I use my carbon steel pan for omelettes every week, easy peesy!

I still find a non-stick pan useful for very gentle, slow cooking. I think about a French omelette or really, really soft, tiny-curd scrambled eggs. The carbon steel pan has to be preheated to gain the non stick property, and that doesn't quite fly for those purposes since the pan will start too hot. Or maybe I just haven't seasoned my pan well enough...

After burning another nice stainless steel frying pan… I was just about to go buy a few non stick plans. Thank you for the tips!

I received my Darto N20 yesterday and made my eggs perfectly this morning after minimal seasoning. Fantastic piece.

Stainless and cast iron last a very long time. Nonstick are garbage after 6 months. Totally agree. I cook eggs in stainless or cast iron all the time.

I just cannot fry and egg in any pan without it sticking. Ive tried cast iron (seasoned), cheap non stick pans, enamelled cast iron, an enamel paella pan and carbon steel (seasoned well). What am I doing wrong. I love fried eggs but they destroy the pan

What about titanium frying pans, for nonstick cooking? Does seasoning help? Does seasoning make them last longer? Please advise...

Thank you for sharing your knowledge. Now I know exactly what to get. It's a good feeling.

Finally got one of my cast iron skillets to the point where I can cook eggs in it. Not going to lie, pretty awesome.

We didn't have teflon until the 80s for general use. Before that my Mam used an ancient cast iron pan and never had an issue. Eggs were perfect.

Great video! Any recommendation for a large (European style) pancake pan? I've used to non-sticks, but I'm sick of replacing it every 2 years and throwing a pair of them to the landfill :( I'm using a 24cm (9.5in) super-flat pan, currently.

I have been using a 10 cast iron (Lodge) for years. Because I got annoyed with non stick pans and how terrible they performed and looked after a few uses...good pans too

Great video. I used only non-stick pans till now but yesterday i ordered my first carbon steel 28 cm pan. I only have one pan now and its so scratched that it terrifies me to think of how much teflon i ate.

Good luck doing a french omlette though. I have a carbon steel pan and use it all the time for eggs, but french omlettes in particular are just 100x easier and better on a non-stick pan. As long as you never use metal utensils on it, only use it for low-medium heat cooking, and you treat it very gently while washing (I just wipe mine out most of the time), it will last you a very long time.

Thanks for this video. I FINALLY managed to use my carbon steel pan to cook with a nice tender egg.

i've been using 2 DeBuyer carbon steel pans and a wok for 5 years now, they work amazingly. I'm never going bat to teflon. The only problem i have with them is the warping you eventualy get, but it's quite minimal. Anyone knows a way of fixing that?

I still use oil for my nonstick pan. I hate them! I’m looking into getting carbon steel because I find my cast iron pan is too heavy to use for daily cooking.

2:25 "I'm going to use a TINY bit of grapeseed oil..." *Applies oil three separate times*

Will all this work on a stainless steel also. Not seasoned because I just bought so its only been used once

Hello Jed, what is the size or model of the De buyer pan you use in this vidéo? The size looks perfect for cooking eggs. Thanks

While I agree with everything and absolutely love my carbon steel pans, they have to be used OFTEN to be kind of non-stick. Use them on a daily basis, and you really don't need any coated pans. However, at home most of us will not use carbon steel pans so often. This is where coated pans have their advantages.

Thanks for educating us. I learned a lot tonight. Oh, and I think I want to get that spatula. :-D

I'm glad I found your Channel....👍😃 It's very informative

Wellll, guess what folks, you cannot use carbon steel on glasstop it WILL warp and heat unevenly. Should not use CI on glasstop due to potential drop and break. I have been told by repair guys with over 20 years in the business they have yet to see a glass top be replaced under warranty because those things are so strong it is always ends up being the users fault. When I asked the cost of replacement for the glass, just the part was almost the same as simply replacing pretty expensive stove. As for carbon on induction, Cook's Culture did a video, it seems to be the case that if you have a very expensive professional grade induction carbon will not warp, but mid-range/lower price range induction will indeed warp. The issues he discovered with the induction test were the same that happens with glass top.

As much as I love carbon steel and cast iron, I gotta disagree. Nothing beats a non-stick for eggs even if a well-seasoned CS pan can do an acceptable job. CS seasoning as a non-stick surface is just not that robust when challenged by high-protein or high-sugar foods and requires additional control of heat and a lot of oil. The fact that you need to additional technique like waiting for the sear to lift the egg or using steam to lift the egg just prove that you can benefit from a non-stick. Non-stick can handle low heat just fine (the coating will not deteriorate much if you keep it just for low heat cooking) and I think everyone should have one (but only one) small 8-10" non-stick skillet in their arsenal, which should otherwise be comprised of CS, CI, SS, and/or Copper.

I have a ten inch mineral B fry pan and absolutely love it it's great for scrambling eggs it's just a joy! I also have a lodge twelve inch carbon steel fry pan and it's fantastic for making diced potatoes, I absolutely love that one too plus I have loads of cast iron. Everyone needs a ten and twelve inch carbon steel fry pan...

Hi! What brand of grapeseed oil are you using for cooking? And also. Is there a certain grapeseed oil for seasoning

He makes it look easy but I have tried to season my pan so many times and it still sticks, there are so many methods of seasoning and I have tried a few, everyone on reddit tells me to do THEIR method but none work :(

i feel like i just watched a bicycle salesman fry an egg

You have already caused a Maillard reaction, which means you were cooking the egg too hot. The Maillard reaction is what caused the easier release of the egg. This can be done in a un-seasoned stainless steel pan was well. The problem arises when you want a "properly" cooked egg where the whites are not over cooked, and yes, some people prefer their eggs differently.

Hello again. I am still trying all your techniques on my CS pan egg cooking. I haven’t given up …yet. I nuked it and re seasoned with buzzy wax twice in oven and a couple more times on stove. I purchased a very similar fish spatula like the one in your video. I love the feel but after making an omelette which released fairly well but needed a little spatula help I noticed a few scratches that look like it scratched to silver metal color like through my hard work seasoning. Should I be concerned or is this normal? I really am trying to not use coated pans but …eggs stress me out as I move them into the CS. Thanks for all your info you are providing.

This was a great video. Very informative. I am not sure why some people are very negative. This video is for people that are looking for an alternative to non-stick pans. Nothing is wrong with that. Everyone use what you want and if something doesn't work for you that is ok but it doesn't mean it doesn't work for someone else.

Next video: do you need a $200k kitchen in which to cook?

I used a cast iron pan for several years, then I got a Tefal Jamie Oliver pan for Christmas one year, I was so happy with it that I bought myself a new one 4-5 years later when it had done its job. And now I am in the same situation again. The Jamie Oliver pan is great, but it's time to stop buying new things and rater by things that last... Therefore, today I ordered myself a Satake enamel cast iron pan, and I hope it will last me for the time I have left on this planet :-) Thank you for a great video, the first thing I will do as soon as receive my new pan is to follow the advice in this video and in the fantastic comments below. Thank you!

I’ve had my Mineral B pan for quite a while, and it’s seasoned pretty well, but eggs still stick. I don’t have the egg pan with the sloped sides, just the regular deBuyer 9.5” pan. Do you let your eggs go to room temperature before placing in the pan, or are they straight from the frig?

Great video myself all I use is cast iron seasoned egg slide right out

LOVE THIS! We need to spread the word to all. I'm all for simple and easy. Bonus...saves the environment! I was looking to replace my old cookware with stainless but now reconsidering. I have an old Lodge pan that we recently started cooking with again and while it is heavy, the way it cooks so well and ease of cleaning wins over the stainless steel. This is our go-to pan now. I must confess that I fell for the newer so-called "safer" Greenpan and that was clearly a mistake. I fell for the "I have to have ONE non-stick pan" thinking. After watching this video, I now feel guilty I wasted my money and contributed to more waste. I will gift this pan to someone that will get use from it instead of it sitting in the basement. Which size pan is more practical if you only had one? I feel that the one I have is a bit too small (I believe a 10" rim to rim; bottom is less than 10"). There are times I wished it were a 12" but that will mean it will be even heavier in cast iron. Any thoughts? Thanks!

My non-stick is for speed of cleanup. I also have the same carbon steel, 3 enameled cast iron, an enamored steel and a No. 8 cast iron. And a stovetop pressure cooker. And other stuff. Maybe I have a problem?

I find your video's very helpful. When you say your heat is on a "6" is there any way you would be willing to shoot that pan with an infrared thermometer to give the viewers the actual temp? If you have done this my apologies I just have not seen this video

Naw, why all this oil butter, grease? My no stick does not need it, eggs fall out.

Watch the movie "Dark Waters " Dupont was making 1 BILLION DOLLARS PER YEAR off the Teflon market. Its nasty stuff. They lied to employees, consumers and everyone else. For the love of money. Its an eye opener for sure. Peace

Last week I got a De Buyer mineral B pro. Did a first seasoning in the oven, then a second layer on the inside only on my induction stovetop. Then I went straight for the egg test. First egg was a bit sticky. Second time I pre-heated a bit longer, flawless non stick! 😊

Have you ever reviewed De Buyer Country Fry Pan, can it be used in place of a wok on the electric stove?

90% of the use my carbon steel pan is put to is to make eggs! No problem at all!

Lol tell Jacques Pepin that

Awesome information. I love my steel pans! - what’s your take on the ceramic nonstick high end pans, such as green pan?

What pot do you recommend I buy for cooking ground beef or chicken? I would appreciate any suggestions.

I have one non-stick pan I keep for eggs and eggs only. Its Calphalon PTFE. I've had it for ten years, I use a bit of oil and the finish and performance is still great. I also have a Matfer pan that I use regularly...mostly for meat, potatoes, veggies. I'll keep on with what I've got, thank you.

Alton Brown, Julia Child and Jacques Pépin all use aluminum non stick pans for cooking eggs. CI or CS pan retain too much heat and take too long to heat up and are never recommended for egg cooking. You can do it but you're literally ignoring decades of experience from proven chefs. Alton even spells it out in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nX7g5A50IuE.html

Thank you for posting. Very helpful.

Great video! First time RU-vid algorithm works, this is just the video I want and need to watch! Thanks

Non-stick to me is the ability to fry and egg without adding any oil or butter. Any pan could theoretically be made non-stick if you use enough oil.

While I agree with your "coated pan is not environmentally friendly" advocacy. I have to disagree with the point of this video. Can you do eggs (all varieties that you demoed) in pans other than coated? Sure you can, but it's a lot harder. As many have pointed out, it's hard to do delicate eggs prep (French omelet, batter mixed) in a CS pan... you sure can but it's a lot harder and the consistency is a lot different than with a coated pan. What your "no to coated pan" advocacy has taught me is to lessen the use of coated pan to absolute necessity, that way I buy less per year. It's the best compromise, but no, I believe no kitchen can totally be coated pan free.

It seems that the Pam’s temperament is very important in achieving a non-stick surface. Do you recommend using the Leidenfrost test where a ball of water moves around like mercury on the pan?

Are you using the OXO Good Grips Stainless Steel Fish Turner? I just bought the OXO and its scratching the pan. Which fish turner do you recommend with a Matfer 11/78 carbon steal?

I absolutely 100% disagree. A nonstick pan is an absolute essential in a modern kitchen. Who cares if it's disposable. They are cheap and have a purpose. I have an amazingly seasoned cast iron and carbon steel pan and if you try to bake a fritta in them you will be sorry. Not to mention that nonstick can be cleaned in less than 30 seconds and requires no additional seasoning. Finally, modern nonstick is very safe and your drinking water is probably a more of a health concern than nonstick.

I spent less than ten bucks on a non-stick pan 6 years ago. Since then I have spent zero money on oils for seasoning, zero time on seasoning the pan. And I have used it for my breakfast every day. So care free, and perfect breakfasts every day. Count me on the side for having a non-stick option!

Does carbon steel release iron into the bloodstream like cast iron does? I worry about hemochromatosis.

What do you recommend for things like wet mushrooms or okra? For me that’s the only thing I haven’t found a good alternate solution for. Eggs are easy. But freshly foraged mushrooms on a rainy day can be very wet and must be dry sautéed before adding oil. Tons of water released in the pan that cools the pan off as it boils down. When the moisture finally evaporates, I’m left with an incredibly sticky thick residue on the pan. So I do that in nonstick, then transfer to carbon steel and fry in oil/butter. Same thing happens with frozen okra, I first boil off water in a nonstick pan then transfer to carbon steel once dry enough. Trying the first part with either of these foods in carbon steel is disastrous! Thanks.

This is a hilarious comparison - you do know that non-stick pans do not require tons of oils to cook eggs as you have done with your carbon steel pan?

ok that was eye opening. I have never been able to do eggs in anything other than a nonstick pan. We have that one pan (Zwilling ceramic coat) that we use for eggs. We got it about 8 years ago and its still in perfect shape. Is there a point in recycling now rather than use it until it shows signs of wear? Also...we just bought that Staub pan and wondering if it is good for eggs...?

Thank you for the video. New subscriber here and started with an older video, almost didn’t recognize you....lol. After cooking eggs, etc with no sticking, is it ok to just wipe the pan down with a cloth to preserve the seasoning. I thought of rinsing out only when there’s remnants of stuck food. TIA

Those really are perfect pans ! 💕 Just a question, I have the same bottle container for my oil, can I please ask how, and how often you clean it ? Mine always ends up getting super sticky from the oil and it's IMPOSSIBLE to remove that sticky greasy layer. Maybe cause they weren't stored in a closed cupboard ? Can't tell !

I have a question. I saw on another video that glass top stoves warp carbon steel pans. How are you cooking on a flattop without the pan warping?

What size pan do you recommend for 2 eggs at most at a time? Should i go for an 8 inch pan, a 6 inch pan or even a 5 inch pan? I want to reduce excess butter/oil, so a smaller pan seems better. But i don't want a pan that's too small.

Loved the video thank you but can you use induction hobs

Love my carbon pan, but is there something that cast iron is better for? Feel the need to get one for some reason.

It is not the fat in butter that oxidises, it is the remaining milk proteins that oxidise. Clarified butter/ghee does not oxidise.

great vid, thanks for sharing. I would like one from you on how/what to cook with stainless steel pans/pots, please.

Hi, great video, whats the brand of spatula your using in this video?

You got it spot on. People use nonstick because of laziness or just refusal to use any type of oil/seasoning when cooking.

Hi, enjoyed your video. I am a 72 year old retired auto mechanic, not a real cook. I owned an automotive A/C and radiator repair shop for 30 years. I see that you are cooking with a carbon steel pan but not sure if your cooking surface is just electric or induction. Carbon Steel is a nice way to not have to use Teflon coated frying pans. My wife and I were given a set of Stainless Steel pots and pans when we got married in 1975. We still have and use all of them. But because the SS frying pan sticks, I use an electric non-stick frying pan to cook breakfast. I like the way it controls the temperature when I cook,I can even walk away for a short time. Don't like having to replace it about every five years. Could not find an electric frying pan that is other than non-stick coated. Also wonder if an induction hot plate would provide temperature control to be able to use carbon steel or cast iron pans? I guess buying a few pans is not a big deal. Over the years I have spent many thousands of dollars on tools and justified it. I grill out all the time at home and cook/grill out when we go camping. When we stay at local State Parks we invite the family to come camp out. They stay in tents and we bring the frozen meats for cooking. I take 2 Weber grills and a large electric frying pan for cooking breakfast. I am considering an induction hot plate or a Blackstone gas griddle to use while camping. I have a few propane gas stoves and would like to be able to control temperature on them like a large iron griddle. I just bought a surface thermometer to help me be able check the cooking temperature.

This is good professional level advice. What pan do you use to poach eggs?

Hey, what kind of kid do you use for the mineral b (12 inch)? I’ve just bought one and would like to get a lid to accompany it.

I agree that it's terrible to buy pans that end up in the trash within a few months. Unfortunately, large appliances are now made to be disposable too and take up way more space in landfills than non-stick pans. I was horrified when a salesperson from Lowe's told me that the average life expectancy of a new refrigerator, stove, microwave, washer, dryer, etc. is 3 to 10 years. She said that parts on often not available, forcing people to replace their appliances, rather than repair them. I looked up the reviews and found that it's true. This is so wrong. I wish that a company would start up that builds products in America that are made to last. It would be great if we could stop buying the junk that's made in China but sadly, it's much easier said than done.

Jed, you rock. You're living your values. You're willing to take great pains, even make enemies in the pursuit of reducing garbage non stick pans. You've converted me tonight. Thank you! 🙏🏻 👍🏻

Thank you for this video! I stumbled upon this video searching for egg pan videos. LOL Saved me another wasted purchase of coated cookware.

How about Anne’s diced or sliced potatoes in first to brown then add eggs. Won’t the potatoes stick because of the starches?

Thank you for this video. How useful! I've got a pan (cast/forged iron / carbon steel - not sure), which is embossed all over with criss-cross patterned ridges. I tried cooking eggs in it (but maybe with a wrong technique) and I recall the egg got stuck in the ridges. Do you know, 1) if I can indeed cook eggs in this type of pan, and 2) what the purpose of a pan with this pattern might be (maybe to hold on to an extra bit of oil?) Thanks again for this helpful video.