We love low & slow scrambled eggs (a la gordon ramsay or variations on that idea) and I've been trying to figure out the best material of pot/pan for cooking eggs this way. Right now, we use an all clad d5 1.5/2 qt saucepan, which works just fine for cooking the low slow scrambled eggs but, no matter how much butter etc I use, this leaves a thin layer of egg strongly melded to pot wherever the eggs come in contact that is a pain to get off even after soaking w hot water and soap repeatedly and forever (basically takes tons of elbow grease to scrub off every area w nonabrasive sponge and cleaning off any one area doesn't ever help to lift off other parts). If there is some much better and faster way to clean the egg layer, I am all ears. There is nothing else that's been as difficult to clean out of the D5 or any of our other pots/oabs.
We don't have any nonstick and I hesitate to buy any because some ppl in the house will definitely end up using very high heat in the nonstick pot/pan at some point and we tend not to replace items w any regularity (so I'd rather have a pot that tends to last closer to forever than nonstick).
I am open to (and not scared of) anything that needs seasoning (like CI), if it works great (or will once seasoning has built up) for low & slow eggs. But if it's as hard to clean the low slow eggs off in A seasoned pot/pan as in my D5, that seems like I'd be scrubbing off the seasoning very time I cleaned eggs off. I don't have to be able to dishwash the item because I can't get the D5 clean in the dishwasher after low slow eggs either. I expect I'll need to hand wash regardless and that's fine (these eggs are worth it- might go make some now).
To be clear- we are fine on fried eggs (our stainless steel and oil/butter/margarine works great w no sticking issues) and we don't ever make omelettes or plan to. I also don't have problems w needing easier to clean pots/pan for cooking faster (not low & slow) scrambled eggs.
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