I am the proud owner of several Le Creuset pieces, as of Christmas 2009. I have, since I started using the white enameled small skillet, run in to a specific problem.
I cook omelets almost every morning in it- (eggwhites or eggbeaters) and they stick EVERY TIME! I heat it on a med- low heat for about 2 minutes, and then I add the oil- and then I turn the hear down to low (3 on my stove) - then add the eggwhites . . . and inevitably they stick and leave an egg crust inside the pan.
I was told this was the skillet to buy for eggs! What am I doing wrong that they stick?
Please help!! Thank you,
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