Overheard a line cook say he never tempers his pans and it hit me

I was at a kitchen supply shop and this guy told the cashier he just throws cold butter into hot stainless steel and his eggs never stick. I tried that my next shift and ruined a full order of omelets. Has anyone else gotten bad advice from a rando that set you back?

3 comments

3 Comments

richardfox6d ago

Man, that hurts. I feel you. I tried that same trick from some guy at a diner who swore he never seasoned his cast iron. Next thing I know, my fried eggs are stuck to the pan like cement and I'm scrubbing for twenty minutes. It's a real bummer when you think you found a shortcut and it just makes your shift harder. Hope your next batch of omelets comes out perfect.

hunt.rowan6d ago

Did you ask what oil he was using?

jennifer_west6d ago

Tbh I remember reading somewhere that the real issue with stainless steel is getting the pan hot enough before adding fat. The Leidenfrost effect or whatever it's called. I think it was a Serious Eats article that said you need to see the oil shimmer or ripple before dropping in eggs. That line cook probably had his burner cranked way higher than you tried it. Ngl I wasted a whole carton of eggs testing different temps one weekend. Ended up realizing that butter alone burns too fast if the pan's too hot so you gotta use a high smoke point oil with a little butter for flavor. Honestly that guy was probably just flexing or got lucky with his specific stove.