Thanks for sharing. So I know. Was your issue the egg sticking OR the egg over browning / burning? And are you using a metal spatula? If not, what is the spatula made of?

Thanks for the comment. And yes. The Forever Guarantee is amazing. That said. They did upgrade the design of the pans recently SO if you have 30 year old pans you may have handles they do not inventory anymore. I’d personally suggest sending the handles AND pans back as they may just send you brand new pans so it would be worth the little bit extra expense if it results in brand new pans for you. 😊

Glad we could help! Hope you keep watching 😊.

Your opinion matters. Thank you for sharing. No need to be rude. Have a great day!

You don’t necessarily need to clean the pan before you cook the eggs. I oftentimes cook the eggs in the bacon fat, I just have to use my metal spatula to scrape up the bacon bits in the pan before putting the eggs in so they don’t stick to those little nuggets of bacon (you want the eggs to cook on as smooth a surface as possible to avoid them breaking, sticking, making a mess). It just depends on how you want to do it. Many people don’t want the bacon fat flavor in the eggs so they’d prefer to use butter. So they’ll either have a 2nd pan & cook the bacon 🥓 & eggs 🍳 separately. OR if they’re using the same pan, they’ll place the bacon on a cookie sheet in the oven to stay warm while they clean the pan & cook the eggs using a different fat. Hope this helps! 😎👍🏼

@@JoshMuellerYourKnifeGuyCutco Thanks for the reply most wont. I will do what you suggested thanks.

@@spacecowboy306my pleasure. Best of luck. Feel free to keep us posted on how it goes & how we can help.

Love that you love that! You can get it on my website at www.SharpJosh.com if you’d like 🍳!!

Everyone is entitled to their opinion.

Interesting insights. Thanks.

The temperature you’re looking for is 200°F or higher. This is known as the Leidenfrost temperature (LFT). Basically, what’s happening at this temp is a thin layer of air forms between the water and the pan & that makes it so the water will roll around like a marble instead of evaporating. This way, when food touches the pan, since it’s hot enough to evaporate whatever liquid is on the bottom of the food, a thin layer of steam will be created which will help keep food from sticking to the pan because it’s basically floating on the steam (at the micro level). 😎

Isn’t the Leidenfrost temp of water on stainless 379°F?

Awesome Kelly 👏. So happy to hear that the video helped AND that you got a set of waterless cookware. It’s a game changer for sure! Let me know if there’s anything else you could use help with.

Ha. Thanks for the feedback. Didn’t go perfect in this video. But I’ve gotten better with practice (just like anyone watching will) & now never have them stick & use the same pan to do multiple omelettes in a row. The ones in this video just needed a little bit more butter (or whatever you use) & they also would have slipped out perfect & been able to go directly to the next one without skipping a beat.

@@JoshMuellerYourKnifeGuyCutco I suppose you could call it a good try. The problem is inevitable. And too much fat makes a greasy omelette. The chances of failure with, say, Curtis Stone non-stick is essentially zero. All that other nonsense, cast iron, carbon steel and stainless, are crap shooting, not cooking productively.

Thanks for sharing! The pans in this video are actually about 25 years old. We just keep them clean & in good condition. That said, you’re right. The stuff works great & lasts forever! #Cutco is our preferred brand & is the best priced on the market for truly USA made, low moisture (waterless) cookware. www.SharpJosh.com

Not sure what you mean

So good!

Going to fry up some tortillas with my eggs in the morning… genius

Thanks so much 😊!!

Smart!

Hey John. Is it a Cutco brand pan?

@@JoshMuellerYourKnifeGuyCutco yes

Great. Sorry to hear about your broken handle. BUT it’s pretty simple to get taken care of. Simply take a picture of the pan, send that with the broken handle using the address on this instructions page www.YourKnifeGuy.com/factory-instructions to our factory & they’ll get a brand new handle and/or pan sent out to you right away. You can also send in any knives you’d like to have sharpened at the same time. And we’ll fully refurbish, resharpen & return everything to you like brand new. And like the instructions page shows, always be sure to include your name, address, phone # & email inside the package to be sure it makes it back to you. I always recommend filling out the online form & printing the page they send you. This way there’s a barcode which will help expedite your service order.

Glad it was helpful for ya! 🍳 😊

Thanks so much Michele! You rock 😊

You rock PJ. Thanks so much for such kind words my friend. ❤

Thanks man!

Thanks Ginger & glad to hear you’re loving it (as expected)!

Thanks so much Camden! Your kind words & continued support are appreciated more than you know 😊.

Our pleasure!

Thanks Mary Helen. We’re happy to have you my friend!

Thanks! Means a ton & happy holidays to you & your family too! 🌲

Wow Angie! Thanks so much. I appreciate you kind & then even kinder words my friend. You rock!

Thanks so much my friend! You rock 😊

My pleasure & same to you & your family!

it's been a lot of fun for sure :D

Thank you John!

Thank you so much Patty :D

Thank you. Means more than you know!

Thanks so much!

Appreciate that. Means a ton!

Thanks y'all. Your pocket knife is packed & ready to send FYI

You guys are awesome. Thanks so much!

Hey Katrina 👋! Glad to hear everything arrived. You can visit www.SharpJosh.com & place your order or contact me directly via the info on that website.