Pro Chef Tests 4 Pans For The Perfect Fried Egg | Made In Cookware

What's you favorite skillet for cooking a fried egg?

I have the Made In Stainless Steel 12" and very happy with it !!!

Do any off these pans "cup" from the heat over time?

Crispy eggs are the best.

I love this brand. Please keep the high quality standards and you have a customer for life!

Great experience, thanks..!

This video teaches us how to overcook a fried egg.

Is this the woman from that legendary Onion 45-pan video?

Finally a video like this!

“yoLk”

can you cook chicken for one of your episode in 4 pan comparison

Do one with fried chicken

I am Iranian, and I really would like to own one of these pans, but unfortunately i do not have enough money! And i would like to be able to fry eggs or cook kebab in this kind of pans!

This video is so subjective.

For one, I use both Cast iron and Carbon Steel to cook eggs in. I can make completely edgeless eggs, or crispy eggs. Sunny side up or over easy. In my Carbon Steel pan (MadeIn, i make perfect eggs any way I like, also omelets, American (folde with stuff in the middle, and french omelet (rolled with a mild softness and no filings, opped with chives.

Egg cooking in any of the pans should be by technique. This whole buy the type of pan depending on what kind of egg youre making is stupid. Also the contest part is dumb, because it means nothing, and the dramatic music... Some On MadeIn... this is silly.

Seared steak and then in the oven.

The tension filled soundtrack...as if we're watching CSI investigations instead of someone eating eggs.

Hey pamper chef can you order a spoon holder for Kelly

Made In is an advertising company that happens to sell pans. Fortunately when it came to buy a carbon steel pan, I bought a de Buyer pan because it’s much superior to the Made In pans I got.
I bought three Made In stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.

Just to cook egg doesn’t need varieties of pan ! It’s even can cook over banana leaves too ..

Seriously you turned me off at grapeseed.

Grapeseed oil is TOXIC

U know ur getting older when watching a 12min video about what type of pan cooks the best egg is entertaining.

I would like to see scallops tested, to see which one gets the best sear color.

It would be interesting to see the same test done on a Brevelle/Polyscience induction burner. That way you would know that all the pans were at the same temperature.

Carbon steel with bacon grease is absolutely the best for eggs... Basically use cast iron for everything else.

Do you think there would be much difference between the comparison here for the fried egg, and cooking a ham & cheese omelette?

Would love to see one of the comparisons done for cooking a steak. I’ve given up my outdoor grill as I’m typically cooking for 1 and it’s not worth the maintenance of a grill. And steak on grill is what I primarily used it for…

Excellent video. I don’t like the “crust” on egg whites nor them bubbling up before they set as yours did, just my preference. Not a fan of non-stick either since learning my way around stainless. Accomplish what I want by using lower heat, 260F by my IR thermometer. Plus I do turn mine for an over-medium cook. Easy peasy. My 10in Made-In 3-ply stainless is as non-stick as it gets doing it this way. Having lots of fun with my Made-In pans, BTW!

Given the loss of natural gas that is occurring in homes everywhere, how well can these pans work on electric stoves? I grew up with gas, but now face cooking on electric stoves.

Seasoned cast iron.

Why not avacodo oil.

black pans

Asian wok is the best fried eggs, true to the name

I don't like the crisp/burnt edges. I fry my eggs low and slow. Non stick preferably.

Question for Rhoda: Were the eggs cold or room temp? I always put my eggs out for a bit before I cook them.

Hello! At what temperature do you feel/think the pans are properly heated to cook eggs?

Eggs should never be brown or crispy. That is overcooked indigestible protein. Ick.

This would’ve been a fun taste test to be a part of!

I don’t eat eggs but watched this whole thing ❤😂

My biggest problem when using a frying pan, for anything, is setting the flame height. My stove's dials are not dependable. Unfortunately, I couldn't see the flames in this test.

This was great more comparisons please

Rhoda!!! You need to get a colab with Claire!!

Obviously a fair amount of time was expended making this video. It is unfortunate the testing parameters were not tighter. I would have prefered the pans were brought to an identical temperature verified with a thermometer. The eggs should come directly from the same farm. The chicken feed and age can greatly impact the color, taste, and texture of the eggs. The eggs should have been cooked for the same length of time. The salt should have been measured for the taste test. Even with all those precautions the health of the individual chickens will impact the eggs.

I'll need to remember and heat my pans before adding oil ❤

John!!!

what... I always flip my egg, to just give it a bit of a kiss of heat

I have a full set of stainless and one non-stick. Love them all but I do use non-stick for my eggs 😊

I love my enameled cast iron for everything... almost!

No thermometer gun to make sure each surface was heated to the same temp?

Great editing and video design of the video. It was really easy to follow. Love my carbon steel for eggs.