Professional chefs, including those on cooking shows like MasterChef, typically prefer to use stainless steel cookware for cooking eggs and other delicate ingredients. There are several reasons for this:
Heat Distribution: Stainless steel pans have excellent heat distribution properties, which allows for even cooking across the entire surface of the pan. This ensures that the eggs cook consistently without any hotspots that could lead to uneven results.
Control over Heat: Stainless steel pans respond quickly to changes in heat, allowing chefs to have better control over the cooking process. This control is essential when cooking eggs, as they can easily overcook or become rubbery if exposed to high heat for too long.
Searing and Browning: Stainless steel pans are great for achieving a good sear and browning on the edges of fried or scrambled eggs. This adds flavor and texture to the dish, making it more visually appealing and tasty.
Durability: Stainless steel cookware is known for its durability and can withstand high temperatures and constant use in a professional kitchen environment.
Versatility: Chefs often use stainless steel pans for a wide range of cooking techniques, making them a versatile and practical choice for various dishes beyond just cooking eggs.
While non-stick cookware is popular in home kitchens for its ease of use and quick cleanup, it is not as commonly used in professional kitchens for certain tasks, including cooking eggs. Non-stick pans can have limitations when it comes to achieving the desired sear and browning, and they may not be as durable for heavy use in a busy kitchen.
However, it's important to note that preferences can vary among chefs, and some professionals might choose to use non-stick cookware for specific egg dishes, such as omelets or delicate scrambled eggs, where easy release from the pan is crucial. Overall, both stainless steel and non-stick cookware have their merits, and the choice of cookware depends on the specific cooking technique and the chef's personal preference.