I've never had a problem frying eggs in salted butter using a stainless pan. That goes from budget stainless to pricier. I am probably a minority here that HATES eggs done in a non stick pan. Stainless or cast iron only. I have done omelets eggs using a small Corningware skillet. It's perfect for a two egg omelet.

It's possible to fry eggs in a stainless steel skillet with no sticking? How much butter is needed, is it like a puddle of it or just a small pat?

We never buy salted butter. The benefit of using unsalted butter, for no matter what use, is that salt can be added by the cook or eater to taste. There's no base amount there.

I prefer to cook my eggs in olive oil.

I prefer my eggs cooked in cakes or cookies.

lol Roy!

I didn't think anyone used salted butter for cooking, but then I don't like salt anyway. I use a non-stick pan and a few drops of olive oil.

People make too much fuss about salted butter :-) The amount of salt it contains is negligible, especially when used for something like frying an egg. An entire stick (1/2 cup) contains at most only 1/3 tsp of salt so the 1/2 to 1 Tbsp you are using to fry an egg will have almost no discernible salt and no salty taste.

The concerns about salted butter come into play when you are baking as it can affect the chemistry of the recipe and alter the flavor profile. But you can even use salted butter in baking if you reduce the salt called for by the recipe by the amount included in the amount of butter required.

I only use salted butter when I cook and so far, nothing has ever turned out too salty. Unless you need an entire pound of butter in a recipe, there is just not enough salt involved for 95% of the population to detect. But then I believe salt is a major flavor enhancer and a primary seasoning....a concept I know not everyone shares. I also have no sodium restrictions in my diet.

Even when baking I have NEVER noticed it mattered...we use butter so rarely I have never found it worth the effort to have two kinds on hand...YES USE SALTED BUTTER IN ANY PAN YOU WANT FOR EGGS.

I only use salted butter. I find unsalted completely tasteless. The amount of salt is negligible, and I use little salt in my cooking anyway. When recipes call for 1 tsp, 1/2 tsp salt, etc I never use the recommended amount. I can eat chips like they're going out of style, but I find a lot of recipes too salty for my palette.

There is a trick to using stainless to cook eggs so they don't stick. Preheat the skillet with the oil for a few minutes, let cool slightly, wipe the skillet. Add just a touch of oil, heat the skillet and cook your eggs. I never think of this when I want to cook eggs, I just use my cast iron.

I should rephrase my question a little bit. They say salt pits stainless steel so I would like to know if the salted butter will pit my stainless steel cookware. I do see that on some of the food programs that they use butter for cooking but they probably are not buying the frying pan so they could care less if it pits. They just ask the manufacture for another frying pan.

As gardengal said, the amount of salt in butter is negligible.

Jasdip is right in pre-heating the pan. I use the water trick to see if the pan is ready.

"They say salt pits stainless steel so I would like to know if the salted butter will pit my stainless steel cookware. "

No. One, there is not enough salt in the salted butter to create any sort of reaction. And two, if the pan is heated and lightly oiled before salt is added (or if a pot, the water boiling before salt is added) you will avoid the sodium/oxygen/chromium interaction that causes pitting.

Just don't put salt or a salted meat directly into the heated pan without water or oil first.

I've been baking and cooking a long time and use salted butter due to flavor preference. Never had a problem of any kind, including using stainless steel pans. As mentioned, the amount of salt in butter is minimal. For baking, I just reduce the amount of salt called for in the recipe. No problem.

I use salted butter in my All Clad all of the time. The only instance in which you need to give salt a second thought is when boiling water. Add the salt after the water boils or is close to boiling, not in the beginning when the water is cold. The problem lies in wet salt sitting on the pan bottom, which happens in cold water. Salt dissolves quickly inn hot water and doesn't cause any issues. I use salt in all of my cooking, directly in the pan. I have never had an issue with pitting.

I left out in my earlier comment, we buy only unsalted butter because of a flavor preference. For cooking things when salt is desired, it can be added.

My wife for blood pressure reasons tries to follow a low salt diet. That causes me no inconvenience. Using salted butter would cause her an inconvenience, no matter how minor. It's easy enough to deal with.

I can detect tiny amounts of salt in anything sweet, and I prefer it without. A lot of people are used to having salt in everything and therefore do not notice it particularly, but if you ever go on a salt-free diet, you will start to notice salt much more easily when it is added back in. I am part of the 5% who does not consider salt a universal flavor enhancer - it works for some foods but not for others. I like potatoes, squash, celery, lettuce, and corn with no salt at all, but I do add salt to spinach and kale or anything that is bitter rather than sweet. I do not like the combination of salt and sweet. I do add salt to eggs and also to most recipes that have flour. I do not use salt in candy, ice cream, pudding, or chocolate.

For me, 1/3 tsp of salt per half a cup of butter is a very large amount.

Thanks for the replies everybody. I will now use salt butter for my eggs and any other cooking situation.

I do like Roy's answer, "I prefer my eggs cooked in cakes or cookies.". I can taste the peanut butter cookies now Roy.

Stay safe everybody and Thanks for the replies.

Take Care, Bernie.

DH cooks eggs in a stainless steel omelet pan every morning and the eggs don't stick. The pan has to be seasoned with oil before using the first time and you need to preheat the pan and use a little butter to cook the egg. If you cook meat in the pan, wash it with Cameo Stainless Cleaner or Barkeeper's Friend because your egg will stick the next time. Anytime your egg starts to stick, wash the pan with Cameo or BKF.

I prefer to use unsalted butter for almost any cooking but salted butter with eggs is ok in any skillet. It has a lower flash point, which is why most people use vegetable oil or olive oil. This means you stand a bigger chance of browning or burning the eggs using butter than with another oil. You don’t want to add salt to eggs while cooking as it can toughen them, especially scrambled eggs, which you want to be nice and fluffy.