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.
A single steelwire sponge can clean a cast iron easy in 60 seconds for even the biggest messes.
Most people that say cast iron are difficult just haven’t been properly taught how to take care of one (including myself in the past). They are a buy for life product, my wife has skillets that have been in the family for generations.
I just use a lodge bristle brush. But yeah they’re easy enough to clean.