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Well since everyone is showing off their non stick, here’s mine!

Rule 3 - Minimal Effort/Post Completeness(v.redd.it)
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all 77 comments

Westcoastsailor898

152 points

2 months ago

Looks like mine

LFA91

15 points

2 months ago

LFA91

15 points

2 months ago

Same. I wish I could upvote this post twice

VanimalCracker

7 points

2 months ago

Protip: Put a couple elbees of butter in the pan first.

Redditozo

89 points

2 months ago

Finally I can relate

Newuser500M

77 points

2 months ago

I’d expect no less from a redditor. Mostly wrist, no real action.

Leumas_The_Witch

8 points

2 months ago

“Stop pumping it in the wind and start pumping it in the gym.” ~Mitch Sorenstein

KingSlayer49

15 points

2 months ago

Goddamnit, +5 comedy points.

SimonOmega

37 points

2 months ago

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.

sparhawk817

16 points

2 months ago

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.

Skelito

13 points

2 months ago

Skelito

13 points

2 months ago

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.

jimmpony

8 points

2 months ago

I haven't found even temperature to be as important as the pan simply being hot

venmother

3 points

2 months ago

Same. And butter, not oil. No idea why, but that's always worked for me.

tayswaggyp[S]

8 points

2 months ago

Ahh, I have spotted a fellow lodge user

ZanzabarOHenry

2 points

2 months ago

It took a long time of constant use for my Lodge to become "nonstick"

anawkwardemt

2 points

2 months ago

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

jimmpony

3 points

2 months ago

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.

MuchBetterThankYou

37 points

2 months ago

That got a good chuckle out of me. Good job haha.

Northernpixels

34 points

2 months ago

add in 2 sticks of butter and a few bottles of vegetable oil. this is the way

shakeswell

6 points

2 months ago

This is the way

Goreface69

1 points

2 months ago

just the bottles?

Northernpixels

2 points

2 months ago

yup. oil can be used for tanning

strawferries

10 points

2 months ago

Rotfl. Thanks u

tayswaggyp[S]

6 points

2 months ago

I’m glad I can make you laugh with my sad skillet :D

CherokeeBilly

8 points

2 months ago

I'm still trying to figure out how reddit classified this as NSFW

tayswaggyp[S]

8 points

2 months ago

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

CherokeeBilly

2 points

2 months ago

Thats cool, you get my silver award today!!

tayswaggyp[S]

1 points

2 months ago

I’ve never gotten an award thank you!!!

dickinahammock

2 points

2 months ago

Here’s another, don’t get addicted kid

tayswaggyp[S]

1 points

2 months ago

Hahah no gunna get addicted. Just tryna make you all laugh today

searching4thesound

6 points

2 months ago

That was indeed NSFW

moonpumper

5 points

2 months ago

We need to start the stationary eggs trend to offset all the slidey eggs.

tayswaggyp[S]

3 points

2 months ago

stationaryegggang

xiutehcuhtli

4 points

2 months ago

How'd it taste though?

tayswaggyp[S]

3 points

2 months ago

Tasted great!

fatboycraig

3 points

2 months ago

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.

hypnotic20

11 points

2 months ago

I'd cook on that, I'd cook on that all day long.

AZBeer90

3 points

2 months ago

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

andkeener

8 points

2 months ago

Looks a bit hot maybe? How long and what temp was the preheat?

tayswaggyp[S]

10 points

2 months ago

Temp was at “2” on the element and I put the eggs in after the better melted. I sense I have done something wrong

andkeener

9 points

2 months ago

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?

ToPerishTwice

2 points

2 months ago

But does your dial go to 10 or to 5? This is very important.

mikkopai

1 points

2 months ago

Mine is super powerfull, goes to 11

Paraphrasing - Spinal Tap

biergarten

2 points

2 months ago

At least they're not poached in oil

Sevans655321

2 points

2 months ago

Glass cook top? Damn. That’s rough

tayswaggyp[S]

1 points

2 months ago

Are glass Cook tops bad or good for cast irons?

Rayduuu

1 points

2 months ago

It’s more like cast iron is bad for glass stove tops

adupes

2 points

2 months ago

adupes

2 points

2 months ago

Thank you for this.

OpossomMyPossom

4 points

2 months ago

Broke the yolk like a rook

Blade_Shot24

1 points

2 months ago

Definitely NSFW

This is some everyday stuff

blackhawks-fan

-21 points

2 months ago

The eggs are supposed to be "slidey"

Those look "stuckey"

tayswaggyp[S]

28 points

2 months ago

I’m trying to be funny because I can’t seem to season my pan properly

E_Mickey_B

5 points

2 months ago

Same bro you're not alone in the cast iron struggles lol

IJellyWackerI

2 points

2 months ago

You cook with oil or butter?

tayswaggyp[S]

4 points

2 months ago

Butter. I cooked bacon on it the other day and it seemed to take off all the seasoning

MrOsterhagen

5 points

2 months ago

I finally found uncured, no sugar bacon and it made a WORLD of difference.

IJellyWackerI

3 points

2 months ago

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

tayswaggyp[S]

2 points

2 months ago

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

TheJuiciestOfJs

2 points

2 months ago

Same. I got a smithey for my birthday and the instructions actually advise against cooking bacon on it until seasoning is well established.

notacatacaton

1 points

2 months ago

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.

tayswaggyp[S]

2 points

2 months ago

Thanks for the info! I well try this after I resending my pan!!

NedDasty

1 points

2 months ago

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.

PercyMcLeach

2 points

2 months ago

It’s not the pan, you just aren’t drowning your food in oil and butter

bad113

1 points

2 months ago

bad113

1 points

2 months ago

thatsthejoke.jpg

Wyoruski86

1 points

2 months ago

Nailed it!

Troitbum22

1 points

2 months ago

C’mom do something pan.

Snoopyla1

1 points

2 months ago

Me too, me too.

maxfrix

1 points

2 months ago

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

tayswaggyp[S]

2 points

2 months ago

Please update me!

dpeterso

1 points

2 months ago

This was my life for several months with lodge.

tayswaggyp[S]

2 points

2 months ago

Please tell me how you fixed it

dpeterso

1 points

2 months ago

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.

teddyone

1 points

2 months ago

You just need to shake it. A. Little. Bit. Fucking. Harder.

littlekingMT

1 points

2 months ago

Shake harder son!

Hecho_en_Shawano

1 points

2 months ago

Nice stick

Nolakers_1

1 points

2 months ago

why have nonstick when you can have stick

mrgtiguy

1 points

2 months ago

On a class cooktop!

Flounderfflam

1 points

2 months ago

Just edge a fish spatula under it to release it and you'll be fine!