Review on 🍳 EXCELSTEEL 6-Cup Stainless Steel Non-Stick Induction Cooktop Egg Poacher: Easy Use, Rust Resistant for Home Kitchen Breakfast Brunch by Rocco Guale

Just received and tested today. For those wondering if it works on an induction cooktop, I first tested it with a magnet that didn't stick, so I doubted those who said it worked understood what an induction burner was. But yes, it heated up very quickly on an induction burner. I'm not sure if the science says it actually heats up when I have other 18/10 stainless steel pans that didn't work with it. I tried googling some explanations but couldn't find a clear answer but one talked about the quality of 18/10 stainless steel and that lower quality items work better than high quality items. This may be the case because contrary to what some people have posted, this is NOT a heavy bottomed pan. (My 18/10 heavy-bottomed stainless steel pan didn't work on an induction burner). So here this poacher was working with an induction torch. I love poached eggs. I've had a nice 4 cup pan for a long time but there are 3 of us which usually means making 4 servings for the wife and son and then cooking 2 eggs. It's nice to be able to cook six at the same time. I've read a few questions about whether the cups have holes and whether the water wraps around the egg as traditional poached eggs are made by dropping them straight into boiling water. This is an egg boiling pan and the eggs are steam cooked. They pour some water in a pot under the cups. That works great. I've read some comments about eggs sticking to the cup. That wasn't the case with me. The eggs just slipped out. I use plant spray the way most people do in real life: spray until the surface is lightly coated. (Not 1/3 second from a squirt like the can says so they can keep the calorie counter at zero or whatever) Yes, it does require a little understanding of how to initially set the cups into those rings on the handle. All you have to do is slide the rings up into the cup. What I really like about this jug is the flat bottomed cups. Holding the round cups with my other hand I had to carefully remove the hot cup and try to hold it while removing the mini rubber spatula to release the egg and my fingers quickly got hot. This model has a small handle in the middle that allows you to lift all the cups at once and then place them on a flat surface. The cup holder falls to the surface, which actually "lifts" the cups. A few seconds and the handles of the cups are cool enough to touch. I really like it but my only concern is how cheap the bottom of the pot appears which makes me wonder about its durability. The bottom is not noticeably thicker than the sides. Tips: Regarding the people who commented on the lack of information on how long to boil eggs. People like eggs cooked in different ways and it depends on the heat you use. I like poached eggs with a white set and runny yolk. If you love your eggs that much, just keep an eye on your eggs when they start turning white. When it turns all white, shake the pan a little. The outer part should be done, but the white part in the center should jiggle slightly like jelly, then lift the cups out of the pan. If you're cooking large batches of Eggs Benedict for a larger group, immediately place the eggs in ice water once they're the way you want them to stop them cooking. they stay in the water for a few days. You can boil the eggs in batches the night before. When you're ready to heat them, boil water in a saucepan, heat the eggs in the boiling water for a minute, then use a slotted spoon to quickly scoop them out by placing the slotted spoon with the egg on a paper towel (keep the eggs in a spoon) so that the paper towel (or a regular clean towel) has soaked up the water from the egg. Then it's good to go. This reheating can also be done in batches, but it's quicker to reheat them and cook a large batch in about the same time than cooking them in batches from the start. If you like egg salad. Use the poacher to cook the eggs. Pierce the center with a knife if you are not sure if the yolk has set. There is no need to hard boil an egg in its shell and then peel it. I also use it for hard cooking and slicing for salads. It might not be a pretty oval-cut egg, but it still looks good, and again, you don't have to worry about peeling the eggs. I hope that this information will be useful to someone. I omitted the star because the bottom of the pan is rather thin than I expected.