1. If it is cooked too much for you, cook it less. 2. I use stainless steel, ceramic, stone, or iron. Ozeri and Caraway pans are my current favorite safe nonstick pans. 3. Plastic/Silicone utensils are obviously food-grade safe and are pretty universally recommended in every cooking class I've taken, to avoid scratching pans. Oil is completely unnecessary and unhealthy. Even a bad pan less harmful than cooking in oil. But I suggest we don't have to do either. Simply use quality pans, and replace them when they show wear. One of my favorite instructors said, "If you can't cook without oil, you can't cook." I've adopted that as my personal challenge.
Cooked way too long for me. Also, what's with the plastic spoon? Dangerous. And what is the coating on your pans? I only use stainless steel and cast iron.
1. If it is cooked too much for you, cook it less. 2. I use stainless steel, ceramic, stone, or iron. Ozeri and Caraway pans are my current favorite safe nonstick pans. 3. Plastic/Silicone utensils are obviously food-grade safe and are pretty universally recommended in every cooking class I've taken, to avoid scratching pans. Oil is completely unnecessary and unhealthy. Even a bad pan less harmful than cooking in oil. But I suggest we don't have to do either. Simply use quality pans, and replace them when they show wear. One of my favorite instructors said, "If you can't cook without oil, you can't cook." I've adopted that as my personal challenge.
Cooked way too long for me. Also, what's with the plastic spoon? Dangerous. And what is the coating on your pans? I only use stainless steel and cast iron.
Looks delicious. And I learned some much-appreciated tricks to avoid oils. Thanks!