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Thread: can you fry an egg in cast iron
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08-19-2010, 09:45 AM #1
can you fry an egg in cast iron
i was looking for a pan i had in storage for a member. i bought this pan years ago and it was caked with black burnt food, cleaned it and seasoned it and it looks new, well i don`t think i cooked much in it so this morning i decided to fry some eggs in it, people always tell me the reason they don`t use cast iron is because eggs stick. heres a vid frying eggs in a griswold small block 10in pan. i was half asleep so the vidio is a little shaky.
YouTube - frying eggs in castiron
The Following 2 Users Say Thank You to buckeye For This Useful Post:
DwarvenChef (08-22-2010), Nightblade (08-19-2010)
08-19-2010, 09:56 AM
#2
Nice video...
My mother used to fry as well as scramble eggs in a cast iron skillet all the time.
All you need is a little butter/margarine, grease or oil and some eggs.
"Age is an issue of mind over matter. If you don't mind, it doesn't matter." Mark Twain
08-19-2010, 10:07 AM
#3
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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!
08-19-2010, 10:56 AM
#4
Frying eggs and pancakes in non-non-sticky pans takes some skill.
Pan needs to be hot, you cannot add the eggs immediately after the butter or margarine has melted. After it melted you have to wait a while, keeping the pan on a low heat because you don't want the butter to burn.
After a couple of minutes you can put the egg or pancake batter in.
Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.
08-19-2010, 11:15 AM
#5
i just used a little pam
08-19-2010, 11:50 AM
#6
Unless there is another trick; I find the secret is having the right temp. The pan's gonna get hot and stay hot so you may want to start with more source to heat up quickly then turn it down, or sometimes off.
08-19-2010, 12:21 PM
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08-19-2010, 12:41 PM
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Where's the bacon? Your delicious thread has me glad it is morning....and time for breakfast. Good day gentlemen!
08-19-2010, 12:59 PM
#9
sorry was out of bacon. was going to make a 3 egg omlet but just made a big egg and cheese samich.
08-22-2010, 08:01 PM
#10
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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.