Pots & Pans
- Thread starter cyinne
- Start date
I've tried frying an egg in a cast Iron skillet that I got for christmas. I thought the skillet was well-seasoned, but it was a disaster. Any tips or suggestions for frying eggs with cast-iron?
Lower heat, make sure to have a thin coat of oil. Also, maybe try adding another layer or two of seasoning to the skillet. I don’t have cast a cast iron skillet, but I put 5 layers on my outdoor griddle and nothing sticks to it.
You can also try cooking a pound of bacon in the skillet. Nothing slicks up a cooking surface like bacon grease seasoning.
Make sure the pan is hot before adding the egg. I have made that mistake
If you want something cheap with a good quality in a non-stick, Try the aluminum professional skillets they sell at Sam's Club. I've had good luck with them.
True. This is a mistake made by a lot of people and cast iron. It takes a long time to get to working temperature. Get an infrared thermometer. On eggs, i shoot for 350 for the drop, then lower the temp to try to get to 300 or so for the flip.
Also, fry the bacon first (and not at too high a temp for that or your smoke detector will go off.)
Trust me on this one Granitestone Diamond Pro. Between myself and my two sons we've ruined a few pans. So I bought the set 6 pans 2 widths 3 heights with a couple lids. First they clean up so easy. The handles don't get hot and come with a couple vented lids.
My wife actually told me they were great. That never happens in my house. I think they were around $125.
Several years before we dated, my wife bought a set of pots and pans from Royal Prestige, one of the companies at the state fair. My mouth dropped when I found out what she spent. She bought them because her mother also bought a set and had used the company since the 70’s.It is a good set of stainless but I’m pretty sure you could buy All-Clad for less.
We use my cheap Lodge cast iron the most by far. Lodge has a rougher surface than some of the vintage brands. I just have to use more butter or bacon to compensate.I scrape and wipe it out when done. There are things you can’t cook with cast iron unless it is coated but in our house that doesn’t happen often.
We use my cheap Lodge cast iron the most by far. Lodge has a rougher surface than some of the vintage brands. I just have to use more butter or bacon to compensate.I scrape and wipe it out when done. There are things you can’t cook with cast iron unless it is coated but in our house that doesn’t happen often.
We use mostly All Clad, but also have a small and a large seasoned cast iron fry pan. All our fry pans can go into the oven. I recently added a 12” LeCreuset sauté pan that I found on sale to take to the vaca house. Also have my old French Chef omelette pan that my parents gave me for Christmas way back my sophomore year after I’d pledged and reported back that the brothers were big on making omelettes in the frat kitchen. Except when my son “stole“ it, and took it to HIS frat for a few years - where it became an all-purpose pan, its served me for most of the last half century. Gawd how time flies!
Totally recommend Bar Keepers Friend soft cleanser and those tough little green Scrub-It, non-scratch scouring pads for times and places that need more than a wipe - like the grease that bakes onto the inside edge and rim of the stainless pans. Makes pretty quick work.
CloneFan94 gave good advice above about seasoning a cast iron pan. I’d just say it’s best done very slowly, at a low temp. Subsequent use with appropriate oils (canola, grape seed, NOT olive oil!) and gentle cleaning will enhance its seasoning - until you screw up and have to start over.
Seems like the first time I seasoned mine, I started by rubbing the surface with salt that I then brushed out before seasoning with a good, high temp, neutral tasting oil - at a low temp, of course.
Also the tip about drying by putting the pan on the stove for a few minutes after a wash is what I do too. Nobody likes rust.
Totally recommend Bar Keepers Friend soft cleanser and those tough little green Scrub-It, non-scratch scouring pads for times and places that need more than a wipe - like the grease that bakes onto the inside edge and rim of the stainless pans. Makes pretty quick work.
CloneFan94 gave good advice above about seasoning a cast iron pan. I’d just say it’s best done very slowly, at a low temp. Subsequent use with appropriate oils (canola, grape seed, NOT olive oil!) and gentle cleaning will enhance its seasoning - until you screw up and have to start over.
Seems like the first time I seasoned mine, I started by rubbing the surface with salt that I then brushed out before seasoning with a good, high temp, neutral tasting oil - at a low temp, of course.
Also the tip about drying by putting the pan on the stove for a few minutes after a wash is what I do too. Nobody likes rust.
I always said it doesn't matter if you have gas or glass-top, but now that I cook on gas with cast iron, i'll never go back.
I love having a gas stove, the quick temperature adjustments, the quick cool down when turned off. Grew up on electric 1st apartment had gas and never went back.
I like gas stoves, but hate gas ovens. My ideal setup would be a gas top and an electric oven. Meh. Glass tops are a LOT easier to clean than burners, electric OR gas.
I’ve had a stainless steel set for 10+ years that’s still in great shape. A little elbow grease and they could look as good as new.
We also have two cast iron skillets - his (carnivore) and her’s (not).
Really, I’d buy both again. Neither are no-work non-stick, but they’re good enough if you know how to use them right.
We also have two cast iron skillets - his (carnivore) and her’s (not).
Really, I’d buy both again. Neither are no-work non-stick, but they’re good enough if you know how to use them right.