Born This Day, 2014, My New Egg Pan

I don't really like cookware with non-stick coatings such as Teflon. I use mostly stainless steel pots and pans with some cast iron, and anodized aluminum mixed in.

I have had my eye on this one for a little while. I finally bought one. It arrived today.

It's all fancy cause it's from France. That's like a whole nother country.
Instead of being cast iron. This is a pan machined from a plate of 99% elemental iron. It is coated in bee's wax to prevent it from corroding during shipment.


A quick rapid boil of some water aided in removing the bee's wax. With a little elbow grease, it wiped right off.


Pan, meet bacon. Over a med-low flame, I massaged some bacon around the surface, and the edges.


The bacon was a little lean for this task. I pulled out the tub-o-lard I keep handy.


I got it really hot, almost smoking the fat as I rolled the hot oil around the sides, keeping it moving and somewhat even. I then poured out the oil, and let the pan completely cool. I repeated this twice more. It started to get a little color.


I was about to let it cool completely again, then I couldn't resist temptation.


The fried egg slid straight out of the pan unassisted, albeit a little unsavory with the seasoning oil. My dog approved.

Poor video attempt.

Overall, I think I will really like this pan. I hope it lasts for decades only to get better with each use. It has the same, or better properties as cast iron without the rough bottom.

Hopefully, when it grows up and matures, it will become a useful member of society as my omelet pan.

tl/dr csb