Help with Le Creuset and eggs


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Cookware 13

Help with Le Creuset and eggs

clark21482 | Jan 3, 2009 06:33 AM

I made the decision to replace my Analon cookware. We make eggs in some shape or form at least twice a day every day. And my Analon cookware is 10 years old. And it is in need of it's second replacement. And Analon has replaced it under the warranty.

I wanted to get something to replace my omelette pan. I finally found my way to the Le Creuset shop at the outlet mall near my house. After some talking with the help there, they directed me to this pan.

The help at the store told me that after use it would develop a patina that would increase it's non-stick abilities. My usual routine with the Analon pan was to wipe it down with olive oil. Put it on the stove. Pour my egg whites into it. Turn the heat on. Watch it cook soo evenly. Flip it over and finish up.

Now, my first opinion was that something is wrong with the Le Creuset pan. It does not cook evenly. If I reproduce that cooking routine, the egg whites will be burnt to the pan in the center and not cooked on the outer edge. I emailed Le Creuset and they recommended heating the pan before applying any oil. So I tried this and it was better. I even checked temperatures of the pan with an infrared thermometer when Le Creuset recommended that I send it back and have it replaced. If I let the pan heat up and stabilize, the temperatures are fairly consistent across the pan. So I figured I would carry on. If I heat the pan up, then apply a liberal coat of butter, and then put the eggs in, it does much better.

Still not happy with this I bought a pan similar to this.

Now, it's not that dish, but you can't find what I have on any website, only the Le Creuset store. I have a 9" skillet that they call their omelette pan, but it has the sandy brown interior just like the dish in the link above.

I have tried the same techniques in this pan with not so happy results. If I heat the pan for about 5 minutes and then put a liberal coating of butter in it. Then pour regular scrambled eggs in it, they come out browned in the center, and less cooked then the outer edges. This is the only way I can cook them so that they don't stick.

Now, I have always used olive oil in my old pans, but wanted to get away from aluminum pans and the PTFE based non-stick. Now here I am slathering butter in the pans to cook, and I would really prefer to not have to cook that way. Does anyone have any recommendations on a better way for me to approach cooking the eggs? Any ideas would be appreciated. I have tried scrambling one egg in a dish and then putting egg whites in with it, and the pans don't seem to like that as much. And when I talk about egg whites I but the carton from the grocery store that is already made up for you.

Thanks in advance for any ideas.

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