I've got a skillet that's been used for two generations that is well seasoned. I don't use it for eggs. The cooking temperature is too low to do eggs right and you need to use too much oil/grease for the best results. The tool I use for eggs is either teflon or an AllClad pan. I've done eggs in this cast iron skillet, but I don't like adding that much oil. Now a Steak or slab of pork chop? Yeah, my cast iron is just the thing.

I use mine for nearly everything other than eggs.

For eggs I use copper. Would not consider anything else.

quote:

Originally posted by mark123:
Ok, so it just takes time. I'm willing. How do you get to that point without getting stuff stuck in the meanwhile?

You need to cook a LOT of bacon

Sorry guys, I don't do bacon.

quote:

Originally posted by mark123:
Sorry guys, I don't do bacon.

In before the lock!

Hmmmm, based on above posts, maybe I'll continue to use my all-clad/calphalon (top end; not the cheaper stuff) for fish and eggs.

I have an all clad stainless set that I use for most cooking. It's lasted 20 years and still has a mirror polish. Sometimes, mistakes happen and stuff will get burned to the pan but that's been easily addressed with de-glazing and/or soaking in soapy water. Cleaning is usually not a problem even for the worst stuck on burnt stuff.

But again, I use non-stick all clad or calphalon for fish/eggs. All clad is a superior product, in my opinion, but the calphalon has been a better value (I've used the Unison or Contemporary line for 4+ years and still working well). Something like this: https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1

But I don't use them for anything -- only for items that really need non-stick like eggs. And I never use high heat - medium at most. Work well, last long. (with care when using and cleaning like no scouring and abrasives).

We only cook with cast iron; I ~almost never~ have issue with eggs sticking. 40+ years ago we camped a lot and were too poor to use any of the fancier style cookery. None of the non-stick stuff at the time endured the rigors of open camp fire and we abandoned all of them.

With practice born of necessity my (still limited)camp fire cookery skills developed to the point at least no one goes hungry and no one has burnt stuff stuck on the cast iron.

***Avoid*** such acid as tomatoes in your skillet as that *will* dissolve your seasoning layer, frustrating at the least, until you figure out how to easily reseason your cast iron. Dutch ovens require similar care to keep the seasoning intact.

Yes there is a 'technique' (read "NOT trick") to insuring the eggs don't stick.

I spent a lot of time not only reading 'how' but searching out youtube demos of how to do it.

'grease' in some form is a basic; another basic is gaining close appreciation for the nuances of 'egg surface'/vs 'skillet surface' needs.

I find very useful, a flipper spatula (mines a granny antique) of thin and supple enough end to allow a sensitivity to the space between the egg & the cooking surface. The wife tries to use a thicker flipper and she manages to stick the eggs as the tool doesn't slide between the 2 surfaces as well.

A little practice controlling the 'subsystems' helps; I like a medium hot skillet to heat the egg for about a minute, with easy roll over for brief cooking to set/firm white with proper viscous yolk. Timing is essential. Omlette wtih anything in it requires study to make it other than 'pile of eggs'.

My own 'omlette' requires a sort of pre-cooking of any adds, such as sprouts/mushrooms/etc. Add the well beaten (I like a whole 3-egg hand beater to fluffy) pouring into the medium hot skillet. It sets in about 2-3 (or 4) minutes; at that moment turning to cook other side works for me. If the eggs set with the 'adds' and you can turn it with the back of your very supple flipper, in about 2 minutes (time may be up to 3 minutes each side) for my temperature, the toast is ready, and we split the 'omlette' (or Pie of Eggs). No stick. Cast iron.

Good luck.

quote:

Originally posted by signewt:
We only cook with cast iron; I ~almost never~ have issue with eggs sticking.

Yes there is a 'technique' (read "NOT trick") to insuring the eggs don't stick.

I spent a lot of time not only reading 'how' but searching out youtube demos of how to do it.

'grease' in some form is a basic; another basic is gaining close appreciation for the nuances of 'egg surface'/vs 'skillet surface' needs.

I find very useful, a flipper spatula (mines a granny antique) of thin and supple enough end to allow a sensitivity to the space between the egg & the cooking surface. The wife tries to use a thicker flipper and she manages to stick the eggs as the tool doesn't slide between the 2 surfaces as well.

A little practice controlling the 'subsystems' helps; I like a medium hot skillet to heat the egg for about a minute, with easy roll over for brief cooking to set/firm white with proper viscous yolk. Timing is essential. Omlette wtih anything in it requires study to make it other than 'pile of eggs'.

My own 'omlette' requires a sort of pre-cooking of any adds, such as sprouts/mushrooms/etc. Add the well beaten (I like a whole 3-egg hand beater to fluffy) pouring into the medium hot skillet. It sets in about 2 minutes; at that moment turning to cook other side works for me. If the eggs set with the 'adds' and you can turn it with the back of your very supple flipper, in about 2 minutes (time may be up to 3 minutes each side) for my temperature, the toast is ready, and we split the 'omlette' (or Pie of Eggs). No stick. Cast iron.

Good luck.

This is an excellent point. I have a similar spatula and it is what's used the vast majority of the time and always with eggs or pancakes.

You can use a thicker, more traditional spatula for thicker, less delicate items, but not eggs.

OXO Stainless Steel Flexible Turner, Medium https://www.amazon.com/dp/B000...cp_api_eRIAzbFVF96GK

quote:

I've got a skillet that's been used for two generations that is well seasoned

So this reminds me of the single cast iron skillet we had in our house when I was a kid. There was a mug full of bacon grease over the stove that was used for frying.
Every couple of years my Mom, rest her soul, had me get out a hammer and cold chisel and hammer off the 1/4 inch of "seasoning" on the skillet.
It's amazing she lived to 97, never had a heart attack.

Interesting read on technique and stuff. I might experiment a bit just to academically learn this skill.

But sounds like, with modern coatings, I'll probably just continue with all clad and higher end calphalon non stick pans. They are shaped right to let fish, omelettes and over easy slide onto a plate and cleanup is quick and brainless. In the mornings before work, doesn't make sense to spend more time with cleanup and care than the 2-3 minutes to cook an egg. They don't last forever but 5-10 years is good enough for me. I think they may have a lifetime warranty but not sure it would cover my normal wear and tear.

The cast iron is great for anything that provides Maillard reactions though.

as noted, it takes time to build up the surface layer that makes it so good. use it as often as possible and it will come.

My favorite Griswold is almost a century old and I use it almost every day.

Threads like this are the reason I joined this forum. Sure I like discussing guns and shooting but where else can you find honest advice on everyday items. Thanks SIG Forum
I started using cast iron recently and I don't see me using anything else. There's something about bacon cooked in a cast iron skillet that gives it a special flavor you don't get any where else.

Eggs are one of the few things I don't cook in cast iron.

quote:

Originally posted by 46and2:
Eggs are one of the few things I don't cook in cast iron.

Why not?

It'll get better and better the more it is used. Cook a lot of bacon in it.

Bacon OR eggs not both at least not without cleaning. One day you might just accomplish this but give it a long time.

Clean the skillet, warm it to drive off water, wipe with oil, store till morning. Warm on med low for a good 5- 10 minutes. Add a good dose of bacon grease reserved for this purpose. Crack a couple eggs into pan and leave them alone... They will seize to the pan. Hopefully your skillet is not too hot the high side of low is about right on my stove. Anyway, as the eggs start cooking they will release steam at the pan egg interface. Let that break the seal, using a good quality spatula work the stuck part loose. My skillet is at the point I can get my eggs out with only a fork for this purpose.

To generalize, heat and oil before you put the pan away. Cook eggs at a damn low temp, likely lower than you've ever imagined. Don't monkey with them even a little bit till they must be turned, they ought to self release. Get a brush and use it with hot water to clean.

When you season the pan resist the urge to use much oil. Think proper lube on your pistol, a sheen is enough. Cook that shit into the pores of the iron. As it cooks in it turns into a hillbilly Teflon. You pretty much want to make that pan like the top of an exhaust valve in an old well worn engine. 100,000 miles of molecular coats of carbon. If you don't do bacon, he'll even if you do, use that pan to bake chicken in, cover the bottom with thighs, put her in the oven at 375 ish for an hour ish. Repeat this a half dozen times and you'll have it seasoned. Do not forget the heated dry and wipe of oil.

quote:

Originally posted by 46and2:
Eggs are one of the few things I don't cook in cast iron.

Yeah. Modern ceramic (no Teflon or PTFE) nonstick fry pans cook eggs so nicely. Light and easy to handle. And they're so easy to clean to a looks-like-new state. I have quite a bit of experience with such pans. The best one that I've found is this Kyocera pan:

https://www.amazon.com/gp/aw/d...g-m-iIkpL&ref=plSrch

I've had this 8" one for 1-1/2 years. It still looks (and works) like new. Kyocera is the king of ceramic technology. There are 10" and 12" models too. Kyocera says that you can use metal utensils, but I'm skeptical of that claim – I use my good silicone and nylon utensils.

I do use a little herbed butter when I fry eggs – tastes so good!

quote:

Originally posted by mark123:
I really want this to work for us.

It will given time and patience. I'll type up more later...

quote:

Originally posted by MikeGLI:

quote:

Originally posted by 46and2:
Eggs are one of the few things I don't cook in cast iron.

Why not?

I keep a regular non stick pan for eggs and such and have always cooked them that way. It's small, cheap, and too easy to bother changing my method.

I suspect the cast iron would work fine, but I'm usually cooking potatoes and bacon and such in the cast iron anyway, so I just grab the little non stick for the eggs.

quote:

Originally posted by mark123:
Sorry guys, I don't do bacon.

Not a problem, Mark. The solution is for you to buy 50 pounds of uncooked bacon, cook it 1/2 pound per sitting and after each batch send them to me until gone.

I will take care of the rest.

Best regards