Thread: can you fry an egg in cast iron

scrapple is alot of the scrap meat like livers head meat, kindneys and what not with corn meal and buckwheat flour cooked down and press into bars, it is really good if you arnt the caviear type

Most of my kitchen in Cast Iron of various makes, Griswald, Wagner, Lodge, and a few no names (most likely Chinesse). I find there is not much they can't do, and do well My wife got bent at me for aquiring so many pieces but is more than happy to use them lol...

Seasoning it is easy, even the Lodge stuff (very rought texture) seasons up just fine. Cleaning is also a wide ranged topic that gets heated but once you get used to the stuff you will find you can cook anything you need with a Cast Iron pan/pot...

Originally Posted by Nightblade

We were discussing this in an earlier thread on cast Iron. The modern stuff has a pittier texture and never really gets smooth. The older stuff that our grandparents used was smooth to begin with and far better,hence you can fry an egg with confidence in that lovely older stuff. Great....now I want some eggs. Pass the hotsauce please!

I have found the opposite to be true. The "pebbled" surface seems to take a seasoning a lot better than the smoother surfaces.

My Lodge cast iron pan is well seasoned, and was very easy to season (and re-season, when I've had to). I've had several pans that I picked up at garage sales that were as smooth as stainless. They were difficult to season, and never got the non-stick surface that my rougher surfaces pans acquired.

I use my cast iron to fry eggs all the time. They don't stick at all.

Cleaning a seasoned cast iron pan is easy enough. For starters, very little sticks to it. If you cook something with a high water content though, the seasoning won't hold as well. I use water and a brush with no soap to get the big stuff loosened, then I wipe it dry and dump a tablespoon or so of plain table salt and scrub it with a paper towel. The salt is all the abrasive you'll need to get the pan clean.

Reseasoning it is easy as hell too. Just smear a gob of vegetable shortening all over the inside surface and put it on the burner until it start's to smoke. Remove it from the heat and let it cool off and it's done.

I have some cast iron pans that have had some food burnt in them (spaced it a few times).My Question is how to clean them and start from scratch. I have tried sea salt scrubbing and soap with a scrub,but its not getn it done. What to do???????

Originally Posted by nessmuck

I have some cast iron pans that have had some food burnt in them (spaced it a few times).My Question is how to clean them and start from scratch. I have tried sea salt scrubbing and soap with a scrub,but its not getn it done. What to do???????

You can use steel wool without the soap. That'll get most anything off. If that doesn't, then using soap with the steel wool should do the trick.

Reseasoning is pretty easy. Just a matter of getting the oil cooked back onto the surface. Grease the pan up with a thick coating of crisco or any vegetable shortening and then heat it up in the oven to about 350-400 for an hour or so.

Originally Posted by joesixpack

You can use steel wool without the soap. That'll get most anything off. If that doesn't, then using soap with the steel wool should do the trick.

Reseasoning is pretty easy. Just a matter of getting the oil cooked back onto the surface. Grease the pan up with a thick coating of crisco or any vegetable shortening and then heat it up in the oven to about 350-400 for an hour or so.

Thanks,and if doesn't work,i'll just bring it to the shop and let it meet the sandblaster!!!!!!!

I use dish soap and a wash rag to clean mine it dosent seem to hurt them, i cat them in bacon grease after wards, for cleaning burnt food out try butting dish soap and water in the pan and boil it till it foams up them use a spatchula (non metal) and scrape at it. if that dosent work let it soak for an hr or so that should clean it right up.

Yes I can - a little oil, salt, pepper, and tobasco helps

and bacon of course

do not sand blast. boil water in it. if its to bad get a bottle of red devil lye and mix in 5 gallons og water. soak for a weel or 2 then scrub down with dawn an brillo pads. i like to pressure wash them to make sure all the lye is off, the season in the oven for an hour. put the lye mixture ouside in a plastic storage bin. i have clean 100`s of skillets this way,

The wife and I bought a cast iron skillett at a garage sale about 20yrs ago for $2. The only frying pan we had until then was a Lagostina stainless steel and we could never fry eggs properly, or anything else for that matter, in it. The cast iron skillet works like a charm as long as it's seasoned and heated properly and we think it's our best piece of cookware. It cooks eggs perfectly and cleans easier as well in my opinion. We clean it with soap and a dishbrush and dry it real well to retain the seasoning & stop rust. It's oiled real well everytime we use it so we don't worry much about the seasoning. Sometimes the soap strips too much oil out of it and we do have to reseason, however. I think stainless doesn't heat right so cast iron is best unless you can afford copper.