/ck/ - Food & Cooking

Put eggs in a cup of hot water or let them sit out overnight to come to room temperature. Heat a non-stick pan to medium-high and melt about a teaspoon of butter. Use the pan and rubber spatula make sure the butter has contacted all of the pan's surface. Beat the eggs in the cup with a little bit of salt and pepper. Spend as little time beating as possible or the salt will ruin your eggs. Pour the eggs into the pan and start swirling the pan around over the heat. The bottom should quickly become solid allowing you to flip like pic related. Turn off heat and shake the pan around like before. Use a rubber spatula to fold it by 1/3, slide it out over a plate leading with the unfolded side, and turn the entire pan over so the folded side rolls over and finishes the second fold.

>>11491529
Cast aluminum is cheap and heats up quickly.
>>11491662 yes, carbon is great. It requires seasoning and can rust. Not really hard to maintain, but costs more than aluminum.
I think you're mistaken about it not being commonly used in residential kitchens. I'd say most home cookware is aluminum, with shitty stainless pans close behind. Then cast iron.
My main pan at home is tri-ply stainless and aluminum. Carbon pan gets used the least, but it's more of a matter of not really ever needing more than one pan per meal. Also, acidic food in a seasoned pan is a bad idea.
Back to the first point though, in a restaurant you're doing a lot of saute work, and flipping food around in a straight-sided heavy cast iron pan just isn't feasible. And again, acidic food in a seasoned pan... Pic.