Also, and not to mix-up things with my previous posts, but it is admittedly strange to read about not making eggs in these Darto pans. These things are ideal for soft creamy scrambled eggs. Perhaps another thing I don't subscribe to... but I don't do that whole "low-n-slow" method of scrambled eggs.
Again, in the Darto pan, I just heat maybe a 1TB of oil in the pan till smoking. Swirl it around. Turn off heat. Throw in say 2 beaten eggs, and actively but smoothly stir the eggs, letting "liquid eggs" flow under the barely cooked eggs.
It takes less than 30 seconds. Creamy, soft, no color, just pale yellow, no browning, no crispy edges. It's the same methodology as french or japanese omelette, high heat, super fast, but I just keep it in scrambled form, rather than smoothing it out for an omelette.
