Archive for December 24th, 2017


I most dislike annoying little problems when I have previously tried to solve them to no avail. Or even worse when my ‘solution’ works for a while and then doesn’t. I bought a non-stick, copper infused, ceramic skillet (“Red Copper’ brand) about 6 months ago so that my wife and I could cook our breakfast without it sticking. For about 4 months it worked wonderfully. Undercook, overcook, oil, no oil, it didn’t seem to matter, it didn’t stick.

My wife makes homemade sausage and almond meal pancakes. So my daily procedure is to put a little oil in the pan, add crumbled sausage, break two eggs over it, scramble the yokes, and move away to put a pancake in the toaster and pack my lunch. Just before the egg is totally solid I turn the eye off and flip the egg-sausage fritter over, reaching over to push down the toaster button.

Why did it begin sticking when I try to flip it over? It didn’t for several months and now it has for several months. I set out to try to figure out this mystery. I must be doing something differently. That the change resided in me and not in the pan was clear to me from two additional pieces of information. My wife cooks her breakfast after I have left for work. She commented one day, “Why are you having trouble with the food sticking in the pan? Aren’t you using oil? Mine doesn’t stick.”

Secondly, I re-oiled the pan like I had when I first got it. You fill the bottom with oil, place it in the oven for 15 minutes at low heat, and pull it out to cool. I could see why this works, because it reminds me of oilite bushings. Wikipedia says, “Oilite is a porous bronze or iron alloy commonly impregnated with an oil lubricant and used in bearings.” When the bearing warms up during use, it will release a little oil that lubricates the bearing surface preventing overheating. It works wonderfully well and the bearing can be re-oiled by submerging it in hot oil. But that didn’t prevent the egg from sticking.

I tried more oil. The liquid egg only pushed it aside and stuck to the bottom.

I tried different kinds of oil: butter, olive oil, coconut oil. The smells were great but the sticking persisted.

I tried different temperatures which either left me twiddling my thumbs or the egg slightly burnt on one side.

Finally, I pretty much gave up, but the egg pushing the oil aside confused me a bit. Why didn’t the egg just roll over the top of the oil as it cooked? I realized that the real question that I was asking was, “Why does the oil not wet the surface of the pan but the egg does?”

For many of you the word “wet” seems totally out of place in this scenario. Afterall, waters wets, right? But what does it mean to wet a surface? I will give a formal definition in a moment, but the best one is illustrative. Water wets an unwaxed car but beads up on a well waxed car. Water is sticky. It adheres to things different than itself, that is wets surfaces, and it coheres to other water molecules, that is beads up. So how does it decide which one to do? If the adhering forces are stronger, then it wets the surface; if the cohering forces are stronger, then it beads up. Once again Wikipedia (Hey, I’m not into this, you can’t trust Wikipedia thing. Be a bit skeptical of it on religion or politics and realize it will probably be incomplete on many subjects, but as an overview it is a good, quick reference.): “Wetting is the ability of a liquid to maintain contact with a solid surface, resulting from intermolecular interactions when the two are brought together. The degree of wetting (wettability) is determined by a force balance between adhesive and cohesive forces.” All liquids can wet surfaces: water, oil, egg, lava, alcohol, gasoline, and so forth.

The various oils (butter, olive and coconut oils) were beading up on the pan. So, this very morning I tried a new strategy. I let the coconut oil heat until it began to bubble, then I threw in the sausage and egg. It didn’t stick, what a pleasant, small blessing! Perhaps I had become too efficient at making my breakfast in the morning, being so fast at putting in the oil, sausage, and egg, until I had reached the ‘sticking’ point of the procedure. One little, almost imperceptible change I made was putting in those three things instead of punctuating the oil heating with putting in the pancake and opening the almond butter jar.

It will be interesting to see if I have found the real solution. As researchers like to say, “further research is needed.” But I think that upon reflection this must be the solution. My wife always puts in some combination of peppers, onions, and mushrooms to momentarily saute before adding her beaten egg, and her breakfast never sticks. 

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