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Cast iron skillet...what am I doing wrong?
Posted on 3/10/18 at 9:13 am
Posted on 3/10/18 at 9:13 am
I seasoned this new little egg skillet (5") with Crisco in the oven
Letting pan get up to temp with some bacon fat until I see beginnings of smoke.
Eggs still sticking.
I'm thinking the skillet might be too small for me to work the spatula to get a proper fit
I also think it is some serious operator error.
Help appreciated
Letting pan get up to temp with some bacon fat until I see beginnings of smoke.
Eggs still sticking.
I'm thinking the skillet might be too small for me to work the spatula to get a proper fit
I also think it is some serious operator error.
Help appreciated
This post was edited on 3/10/18 at 9:16 am
Posted on 3/10/18 at 9:32 am to Rouge
I've given up on cast iron. I've come to the conclusion that I can't take care of them enough to make them non-stick and everything seems to stick.
Posted on 3/10/18 at 9:33 am to Rouge
You may have put too much oil in the skillet when initially curing it . Continue to cook in it and you should get it to work better with time
Posted on 3/10/18 at 9:34 am to Rouge
eggs will always stick to cast iron pot. I don't care if you fry a pound of bacon and then try to scramble the eggs in the bacon grease. will still stick.
Posted on 3/10/18 at 9:45 am to tigerdup07
When I fry an egg, I use less oil and put a little water or ice cube next to egg and cover with small pot lid (hubcap). Steams the top and helps with release for nice over easy flip.
Posted on 3/10/18 at 9:48 am to OTIS2
quote:
put too much oil in the skillet
Yeah, that’s so not the case.
Posted on 3/10/18 at 10:00 am to Rouge
If it’s new cast iron, the bottoms tend to be rougher than the old kind. It takes a while to wear it smooth. Even then I usually spray a little pam to be safe. I also find heating the skillet before dropping the egg in makes it stick less.
This post was edited on 3/10/18 at 10:09 am
Posted on 3/10/18 at 10:08 am to Rouge
I like to slow cook bacon when seasoning the skillet. Just slowly melt the bacon. Also helps to use cheap fatty bacon with little meat.
Posted on 3/10/18 at 10:15 am to tigerdup07
I just read the recommendation of multiple rounds of seasoning. I had initially only done one round. Will try a few more rounds this weekend.
Posted on 3/10/18 at 10:22 am to Rouge
Wipe it with a teaspoon or so of oil. Wipe clean with a paper towel pop it in a 500 degree oven. Cut it off after 5 minutes and leave it until cool.
Posted on 3/10/18 at 10:54 am to Rouge
I’ve got a Wagner that’s 60 years old and smooth as a baby’s bottom that I inherited from grandfather.
Eggs still stick if I don’t have the surface oiled properly.
Eggs still stick if I don’t have the surface oiled properly.
Posted on 3/10/18 at 11:47 am to Paul Allen
quote:
quote: put too much oil in the skillet Yeah, that’s so not the case.
You can definitely use too much oil or lard when seasoning cast iron. You get it too thick and it will leave a residue.
Posted on 3/10/18 at 11:56 am to Rouge
I have a well seasoned cast iron skillet. It's not as non-stick as a non-stick pan but it's okay for eggs. I use bacon grease in both when frying eggs. The eggs spread out more when I cook them in the iron skillet. The whites get thin and crispy on the edges. I'm sure some people really like that. And I don't really have a problem with it. I get it.
I like them better when they're more together and the whites are more uniform in texture. I like to break up the yolk and get some in every bite. My hierarchy of crispy goes like this:
Bacon
Toast
Home Fries/Hash Browns
Eggs
I'll use cast iron for bacon or home fries. I just use the non-stick for eggs anymore.
I like them better when they're more together and the whites are more uniform in texture. I like to break up the yolk and get some in every bite. My hierarchy of crispy goes like this:
Bacon
Toast
Home Fries/Hash Browns
Eggs
I'll use cast iron for bacon or home fries. I just use the non-stick for eggs anymore.
Posted on 3/10/18 at 11:56 am to Rouge
Cook ur eggs in a nonstick pan, man
Posted on 3/10/18 at 12:01 pm to Rouge
Are you frying or scrambling?
I’ve found using a higher heat on cast iron yields better results as long as you have a little fat to cook it in
I’ve found using a higher heat on cast iron yields better results as long as you have a little fat to cook it in
Posted on 3/10/18 at 12:52 pm to Rouge
Just need to season it more. And it it is new, it is still rough on the bottom of the pan, eventually with more cooking become smooth and less sticky. Still need some oil for eggs though. Honestly spray non-stick spray works great
Posted on 3/10/18 at 1:51 pm to tigerdup07
quote:
eggs will always stick to cast iron pot. I don't care if you fry a pound of bacon and then try to scramble the eggs in the bacon grease. will still stick.
Totally false. I fry/scramble eggs daily in different well seasoned cast iron pans. They do not stick. They slip and slide and flip with ease.
Posted on 3/10/18 at 1:53 pm to bossflossjr
quote:
Cook ur eggs in a nonstick pan, man
Cast iron IS the original non stick pan!
Posted on 3/10/18 at 2:17 pm to LSU Tiger Bob
Yes. I am frying eggs.
Posted on 3/10/18 at 3:14 pm to Rouge
Carbon steel...it becomes non-stick even with eggs
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