Michel Boucher > wrote in
:

> I have cooked some egg beaters (at low temperature) twice in two
> separate properly oiled metal pans and both times, the bottom became
> coated with a residue from the egg beaters, drying right on the pan
> surface as it was cooking.
>
> It took quite a long time to get the stuff off.
>
> So, those with more experience, do you use a non-stick pan with egg-
> beaters or do you just not bother with them because they give the same
> result no matter what?
>

Non-stick pan sprayed with Pam. It slides right off.