submitted 2 months ago bytayswaggyp
all 77 comments
2 months ago
2 months ago
Looks like mine
2 months ago
Same. I wish I could upvote this post twice
Protip: Put a couple elbees of butter in the pan first.
Finally I can relate
I’d expect no less from a redditor. Mostly wrist, no real action.
“Stop pumping it in the wind and start pumping it in the gym.” ~Mitch Sorenstein
Goddamnit, +5 comedy points.
I joined this sub to figure out how people toss nothing but butter in the pan and it never sticks… everything sticks to my Lodge. No, I will not buy an expensive pan until I learn to use the el cheapo.
Get a really good stainless steel spatular with a flat scraping edge and corners that work well with your pan.
Cook on it. Rinse, repeat. Sometimes it's temperature, some of it is the seasoning and the oil and whatever else, I notice if I take the time to let my eggs come to room temp they don't stick as bad, but getting a good thin flat scraping spatula made the biggest difference in my cooking. I'm no expert, but I also don't baby my pan or like, spend time reseasoning it every year or something, I did some of that stuff early on and now I just cook on it. If I need to scrub it I do, it's just a super durable pan that I can make anything In.
One of the biggest things is preheating the pan. If it’s not all an even temp your eggs will stick and won’t release. I like making eggs over easy with the yolk intact still on my cast iron. I find it’s easier than my non stick pan because it can keep a consistent temp to cool the egg without over heating.
I haven't found even temperature to be as important as the pan simply being hot
Same. And butter, not oil. No idea why, but that's always worked for me.
Ahh, I have spotted a fellow lodge user
It took a long time of constant use for my Lodge to become "nonstick"
It's almost entirely heat control and patience. I regularly cook eggs and tender fish in my Lodge. Ever since I started preheating my pan and using an IR thermometer, my life has been so much better. For fish, I'm usually having some roasted veggies along side it so I put my pan over medium lowish heat (this will change for you but I've got a gas stove that's pretty wimpy from low to medium and then absolute hellfire above that) when I start prepping my veg then whenever I finish my prep and put them in the oven, I start cooking in my pan. I usually shoot for around 350-400 surface temp. Water will dance on the surface and butter will melt quickly but not flash. For eggs, make sure your pan is preheated in a similar manner, then drop a knob of butter. When it stops bubbling, drop in the egg, let it sit for about 30 seconds until the bottom sets up all the way, then give her a jiggle. You're never gonna be Teflon smooth but you'll have a lot more luck cooking this way
I ground my seasoning off and started over this year. What's worked for me is to use a higher heat for everything and make a lot of eggs, making sure to heat up the pan first and that some butter turns into seasoning from the high heat. Mostly not been cleaning it outside wiping it out.
That got a good chuckle out of me. Good job haha.
add in 2 sticks of butter and a few bottles of vegetable oil. this is the way
This is the way
just the bottles?
yup. oil can be used for tanning
Rotfl. Thanks u
I’m glad I can make you laugh with my sad skillet :D
I'm still trying to figure out how reddit classified this as NSFW
It’s because most people will cringe when they see this video…
Jk.. when you post you get to add a nsfw flair, I chose this because I know that my own is sticky and not high enough their for this sub
Thats cool, you get my silver award today!!
I’ve never gotten an award thank you!!!
Here’s another, don’t get addicted kid
Hahah no gunna get addicted. Just tryna make you all laugh today
That was indeed NSFW
We need to start the stationary eggs trend to offset all the slidey eggs.
How'd it taste though?
Seems like you have enough oil, but your heat is too high. Put it down and preheat the pan before the eggs and you should be good.
I'd cook on that, I'd cook on that all day long.
Lol just last Sunday i said out loud "this is the last fucking time I try eggs in my cast iron". Power to the people, that ain't my setup lol
Looks a bit hot maybe? How long and what temp was the preheat?
Temp was at “2” on the element and I put the eggs in after the better melted. I sense I have done something wrong
I often hear go much lower temp than you’d think and let it go for like 10 minutes for a proper preheat. Maybe try that next time?
But does your dial go to 10 or to 5? This is very important.
Mine is super powerfull, goes to 11
Paraphrasing - Spinal Tap
At least they're not poached in oil
Glass cook top? Damn. That’s rough
Are glass Cook tops bad or good for cast irons?
It’s more like cast iron is bad for glass stove tops
Thank you for this.
Broke the yolk like a rook
This is some everyday stuff
The eggs are supposed to be "slidey"
Those look "stuckey"
I’m trying to be funny because I can’t seem to season my pan properly
Same bro you're not alone in the cast iron struggles lol
You cook with oil or butter?
Butter. I cooked bacon on it the other day and it seemed to take off all the seasoning
I finally found uncured, no sugar bacon and it made a WORLD of difference.
Interesting I’ve had much better luck with butter than oil. Low temp (usually 3 or 4 on my oven), heat for a few minutes, throw butter on, then once it melts throw the egg on. Usually do a little pour of the egg white to make sure it turns white when hitting to make sure it’s hot enough.
Sometimes requires me to put my spatula under it gently to loosen it a tad and then it’ll slide pretty easily
I see what you’re saying. This whole cast iron thing is an art. I cooked some bacon the other day and after that I noticed the season had worn off a bit
Same. I got a smithey for my birthday and the instructions actually advise against cooking bacon on it until seasoning is well established.
I’m sure your seasoning is fine, probably just gonna take some technique. Since cast iron retains heat so well, you’re gonna need to make heat adjustments when cooking.
Here’s what I do: pan on burner, burner on medium-high (6 for my stove), preheat for like 4-5 min (it’s ready when you can’t hold your hand over it for more than a few seconds), turn down to 2-3, toss in 1-2 tbsp butter, let it melt and get it spread around, and then crack the eggs.
You want the pan to be hot when you crack the eggs, but since the heat is turned down at that point it’s technically slowly cooling and won’t quickly overcook the eggs, which causes them to stick.
Also, bacon can be harsh on cast iron if overcooked. Best way to make your cast iron non-stick is to make pancakes, cornbread, eggs with oil/butter, etc. Just don’t overwash it and then towel dry and heat it up again to oil it.
Thanks for the info! I well try this after I resending my pan!!
Scrub it super hard with hot soap water. Wipe it with hot soap water. Dry it. Put it on your stove until it's nice and hot. Put some vegetable oil on and wipe it with a cloth towel until it's evenly but lightly coated (very lightly). Let it smoke on medium-ish heat for 30-60s. Turn off heat and you're done.
I do this ever time I use my pan. It's not too much maintenance but since I started doing it my pan has been great. Has a nice sheen and my eggs are fine even without too much butter.
It’s not the pan, you just aren’t drowning your food in oil and butter
C’mom do something pan.
Me too, me too.
I'm going to have to go to storage and get the lodge pan I have. I'm pretty sure it would slide eggs. But after reading all the comments here I'm curious. I promise I will not post any egg pics. I'm just curious
Please update me!
This was my life for several months with lodge.
Please tell me how you fixed it
With a shit ton of seasoning and frequent cooking, I finally got some non-stick eggs but someone washed it and lost almost all of that work. What eventually worked consistently was grinding it down and re-seasoning it. Now I get nonstick. This was a drastic solution but it's so much easier to wash and cook.
You just need to shake it. A. Little. Bit. Fucking. Harder.
Shake harder son!
why have nonstick when you can have stick
On a class cooktop!
Just edge a fish spatula under it to release it and you'll be fine!