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As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a nonstick pan).

I found some recommendations online, but none of them have worked very well. Maybe there is no good way?

  • Baking soda
  • Run under cold water instead of hot
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I did not provide links to recommendations I found so they can be their own potential answers and get the appropriate votes. –  earlNameless Jul 28 '12 at 19:15
    
If you think the recommendations are bad, you should really just include them in your question. Otherwise people have to just post things and hope they're not the ones that don't work for you. There are probably things that work in some cases but not for you, and it's no fun for people to have you reject otherwise good answers. –  Jefromi Jul 28 '12 at 19:31
    
Try a different technique, cooking.stackexchange.com/questions/7405/better-scrambled-eggs . A lot less clean-up is required –  TFD Jul 29 '12 at 0:28
    
What else do you use that pan for? I don't have problems cleaning scrambled eggs off mine (also non-stick - stainless steel, in fact), but most of the time I use it to fry things in butter. And it's always been easy to clean. –  staticsan Jul 30 '12 at 6:38
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Also, for scrambling eggs I prefer this approach, on accounts of being infinitely less persnickety. The constant low heat means you can control the consistency by how much you stir and how long you let them cook. –  millimoose May 15 '13 at 18:03

7 Answers 7

I don't care for scrubbing. Too much work, and you end up with a scrubber that looks vile. Try this instead: Rinse the eggy pan, add Washing Soda and 2 drops of dish wash soap. Now push the solids around with a soft spatula. How nicely the residue sort of rolls up and liquifies! Scrape the pan bottom with a steel spatula if necessary. Let it stand for a few minutes. The gunk will come off easily when you rub with a soapy wash cloth under a trickle of running water.

Washing Soda is basically sodium carbonate, is my impression.(I use "Arm & Hammer Super Washing Soda". In my part of the world it comes in a yellow cardboard box.) Maybe Baking Soda would work too? (That is bicarbonate of soda.) I'm going to try the Ammonia idea someone contributed.

Do NOT use non-stick pans! You very well know that the non-stick coating wears off. Bits of that coating end up inside of anyone who eats your cooking. Assuredly, we were not built to ingest those man-made scrapings. For the love of your descendants, don't implant toxic waste in your kids' bodies.

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That thin layer of eggs sure is a pain. I take a two-pronged approach: immediately after taking the eggs out of the pan I run it under water until it stops hissing. This helps loosen the stuck-on stuff and rinse away any heavy crud.

Then I fill the pan with water and leave it on the counter while I eat my delicious eggs.

After breakfast I rinse the pan again and hit it with a green scrubby (e.g. Scotch-Brite brand - don't use this on non-stick) or the scrubby side of a sponge.

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After the soak, the eggs pretty much just wipe right out.

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cook rhubarb in the saucepan afterwards

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There is a most simple solution- use a nonstick pan.

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I reset your user name because the old one got flagged as inappropriate. You should be able to edit a new one into your profile, but if you can't (there is a mechanism preventing you from changing your user name too often), leave me a flag with the new user name you want and I should be able to change it for you. –  rumtscho Dec 29 '12 at 0:15

I do get this problem and it is that which caused me to search for an answer. Maybe the problem is of my own making because I mix the eggs into melted butter and cream and use a thick-bottomed stainless steel pan. I don't get the pan heated greatly as this thickens the eggs too quickly for me.

As soon as the pan has been emptied I put in water and washing-up liquid which works well with other recipes. There is always a residual amount of product left and I wonder if this is because the pan bottom is slightly pitted. The best way I have found to-date is to use a surface cleaner (mine is Method - Multi-surface). I spray it onto the residue and leave it for a few minutes then use a stiff brush to clear it away.

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Strong ammonia solution will dissolve caked-on eggs (and cheese) to some extent. It does not attack the nonstick or enamel coating, iron, or steel, but it will attack aluminium, so don't try it on an aluminium pan. Read the safety instructions.

Shake off as much water as you can so that the ammonia does not get diluted, and do the job in a well ventilated place wearing rubber gloves. Splash about 60ml / 2oz of strong ammonia in the pan, swirl it around, leave it outside with the lid on for an hour or so. A swirl every now and then helps. Throw the ammonia down the drain, rinse with water, then get to cleaning the pan conventionally.

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Have you tried deglazing your pans right after cooking? If you won't be making a sauce, you can add just enough water to cover the bottom of the pan immediately after removing your food. You'll get a lot of steam, and the residue should lift right off the bottom (you may need to scrape a bit). Another way to remove tough residue is to coat the pan in a baking soda paste (make it very thick!) and air dry. You should be able to scrape off the baking soda layer and most of the residue. Depending on the stickyness of the residue, you may need to put in some old-fashioned elbow grease with either method.

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Also: if you're using non-stick cookware, you may just have to use more oil to prevent sticking in the first place. –  Tim Jul 28 '12 at 19:49
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with scrambled eggs, you can forget oil. They will stick. (Other foods will do OK with oil though). –  rumtscho Jul 28 '12 at 20:07
    
I tried this, and failed. The way I am cooking the eggs, does not get the pan very hot, so there is barely any steam. After getting the eggs from the pan, I left the pan on the stove to heat it up, and then put it under water, but most of the eggs remained there. –  earlNameless Aug 5 '12 at 15:03

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