SO I’ve FINALLY figured out why my eggettes keep failing!
AND SO! THERE IS A SOLUTION! So in my Cuisines of Asia class, we learned about Woks. Woks are really interesting because unlike other pans such as stainless steel, teflon etc, they need to be seasoned. Just like cast iron pans. Woks are usually very wide and the cast iron that it is made of is very thin. It heats up quickly and cools down quickly and chefs use this to their advantage while controlling the flame on their woks.
The other thing about a Wok (which is related to my failed eggettes) is that a Wok needs to be seasoned. Meaning that you need to cook the wok with some oil over heat or in the oven. After seasoning the wok, a non-stick coating will form on the wok. And So I believe that I need to do the same with my eggette pans. so yeah! we’ll see how it goes once I get my pans back that are in NY!