I have a new non-stick pan and it’s the first time in my entire life I’ve had this issue when frying an egg.
Whether I’m on 1/10 heat (Gas stove), 3/10, or 5/10 heat it does the same thing: It films over the skin of the egg with a strange texture, but doesn’t actually stick to the pan.
In that video I managed to separate the film from the egg, but I’m wondering what I’m doing wrong to have that film develop in the first place? It’s a firm-plastic texture, like a tupperware lid.
Depending on the pan, metal utensils are OK. The manufacturer will state what’s OK to use. I’ve had a brand the specifically marketed that metal utensils are OK.
This isn’t 1980’s Teflon any more (had my share of that stuff, lol, and why I have only 2 non-stick pans now, specifically for things like eggs).
Project Farm tested several pans a few weeks back, including. Scratch hardness test. I was surprised at how well some of them performed. https://youtu.be/N-eBmPSqd4g?si=2aDL1Z8YxjmSu_y7
I don’t know why you’re being downvoted. I personally own a pan that states that any non sharp/pokey metal utensil is fine to use on the pan.
It’s clearly more rugged and has a different surface than your typical nonstick.