my cast iron pan is essentially non-stick. no concerns about anything sticking.

my carbon steel pans, i think, are relatively well seasoned now. when i use butter to make omelets or fried eggs (sunny or over), generally nothing sticks.

but if i try to use evoo, fried eggs will stick somewhat (omelets as well but less so). it's even caused a yolk to pop occasionally; nothing worse for a fried egg than a popped yolk.

am i doing something wrong when using my carbon steel pans? should i just not use evoo for fried eggs (stick to butter)? do i just need to keep seasoning (although seems seasoned well now)?

EVOO doesn’t like heat, that breaks it down, I’d guess that is the issue here.

It was never meant to be cooked with really.

ah, i see. okay. was trying to be a little healthy. is there a recommended oil? or just stick to butter. kerry gold is a bit expensive....

Sir, two words for you: Bacon Grease.

Or you can try Avocado Oil, which I normally use as a healthy alternative.
Normally I put a pat of butter in the pan and a bit of Avocado Oil.

Of late I've found this stuff to be just the ticket for eggs as an alternative to butter or bacon grease. I also use EVOO as well as avocado oil for other items.

I don't have bacon grease - it gets eaten with the bacon. Soak the toast in it, then put slices of bacon on the toast, fold the toast over then munch.... Tomatoes and/or mayo optional; diner's choice.

Actually, if I had some, I would use it. But my wife doesn't care for it.

Butter flavored coconut oil - i'll check it out.

You can use a light olive oil for sautéing/frying over low or med heat if you want to keep things healthy(er). Save your good EVOO for dipping/drizzling over stuff.

quote:

You can use a light olive oil for sautéing/frying over low or med heat if you want to keep things healthy(er). Save your good EVOO for dipping/drizzling over stuff.

I use CA Olive Ranch Arbequina for dipping / taste / etc.

I get their large bottle EVOO at Costco for cooking. I notice that that they now have a EVOO / Avocado oil blend. I'll look into that.

quote:

Originally posted by bald1:
Of late I've found this stuff to be just the ticket for eggs as an alternative to butter or bacon grease. I also use EVOO as well as avocado oil for other items.

Coconut oil is great other than making everything taste like coconut. This looks interesting, thanks!

I put a tablespoon or 2 of butter and a little evoo in the pan. Eggs don't need high enough heat to break down the oil or burn the butter. A dedicated egg pan is essential.

https://youtu.be/j-0D_kL91PI

Use Avacado Oil or Bacon Grease.

quote:

Originally posted by SigSentry:
I put a tablespoon or 2 of butter and a little evoo in the pan. Eggs don't need high enough heat to break down the oil or burn the butter. A dedicated egg pan is essential.

https://youtu.be/j-0D_kL91PI

Ah. While I like my scrambled and omelets soft, fluffy and moist, I prefer a nice crisp crust for my fried eggs. Not sure why. I like a crust with the whites with a soft or runny yolk.

My method has been: fry at medium - medium high covered for 1 - 1.5 min. Turn off heat and sit for 1 min. Then either eat or flip over easy for 1 min then eat.

I need to adjust with the carbon steel because of the slight sticking…

Avacado oil.

Yup, Avocado oil for neutral flavor healthy higher heat cooking. Coconut for when the flavor works with what your making.

Another vote for avocado oil.

All oil is 100% fat. I'm not sure any of them are any healthier than the other. I think I heard that polyunsaturated is worse for you for some reason.

quote:

Originally posted by konata88:

quote:

Originally posted by SigSentry:
I put a tablespoon or 2 of butter and a little evoo in the pan. Eggs don't need high enough heat to break down the oil or burn the butter. A dedicated egg pan is essential.

https://youtu.be/j-0D_kL91PI

Ah. While I like my scrambled and omelets soft, fluffy and moist, I prefer a nice crisp crust for my fried eggs. Not sure why. I like a crust with the whites with a soft or runny yolk.

My method has been: fry at medium - medium high covered for 1 - 1.5 min. Turn off heat and sit for 1 min. Then either eat or flip over easy for 1 min then eat.

I need to adjust with the carbon steel because of the slight sticking…

Perhaps let the pan heat up a good while before putting the oil in (a little smoke on olive oil ain't gonna hurt anything) and have the eggs already to slip into the pan shortly after, sticking should be minimal.

Thanks. Yup, the pan is hot when I put the oil in. Over the flame for a good 2 minutes or so. The oil is very fluid as soon as it hits the pan. Then I wait a good moment and swirl the oil around. The eggs get a good sizzle when it hits the pan.

I guess one thing I’m still curious about: why does it only stick with the carbon steel but not the cast iron. I do the same method but sticking only in the carbon steel pan.

Bacon grease & cast iron

Olive and butter...heat the oil first for a few seconds, then add butter.