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Thread: can you fry an egg in cast iron

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    Senior Member buckeye's Avatar
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    Default can you fry an egg in cast iron

    i was looking for a pan i had in storage for a member. i bought this pan years ago and it was caked with black burnt food, cleaned it and seasoned it and it looks new, well i don`t think i cooked much in it so this morning i decided to fry some eggs in it, people always tell me the reason they don`t use cast iron is because eggs stick. heres a vid frying eggs in a griswold small block 10in pan. i was half asleep so the vidio is a little shaky.

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    Well Shaved Gentleman... jhenry's Avatar
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    Nice video...

    My mother used to fry as well as scramble eggs in a cast iron skillet all the time.

    All you need is a little butter/margarine, grease or oil and some eggs.
    "Age is an issue of mind over matter. If you don't mind, it doesn't matter." Mark Twain

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    Modern Day Peasant Nightblade's Avatar
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    Wink

    We were discussing this in an earlier thread on cast Iron. The modern stuff has a pittier texture and never really gets smooth. The older stuff that our grandparents used was smooth to begin with and far better,hence you can fry an egg with confidence in that lovely older stuff. Great....now I want some eggs. Pass the hotsauce please!

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    Senior Member blabbermouth Kees's Avatar
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    Frying eggs and pancakes in non-non-sticky pans takes some skill.

    Pan needs to be hot, you cannot add the eggs immediately after the butter or margarine has melted. After it melted you have to wait a while, keeping the pan on a low heat because you don't want the butter to burn.

    After a couple of minutes you can put the egg or pancake batter in.
    Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.

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    Senior Member buckeye's Avatar
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    i just used a little pam

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    Senior Member kevint's Avatar
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    Unless there is another trick; I find the secret is having the right temp. The pan's gonna get hot and stay hot so you may want to start with more source to heat up quickly then turn it down, or sometimes off.

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    I used Nakayamas for my house mainaman's Avatar
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    Quote Originally Posted by Nightblade View Post
    We were discussing this in an earlier thread on cast Iron. The modern stuff has a pittier texture and never really gets smooth. The older stuff that our grandparents used was smooth to begin with and far better,hence you can fry an egg with confidence in that lovely older stuff. Great....now I want some eggs. Pass the hotsauce please!
    all you need to dois sand the surface and reseasonand you gonna have a smooth surface. I personally have never had problems with mine when it comes to eggs.
    Stefan

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    Where's the bacon? Your delicious thread has me glad it is morning....and time for breakfast. Good day gentlemen!

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    Senior Member buckeye's Avatar
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    sorry was out of bacon. was going to make a 3 egg omlet but just made a big egg and cheese samich.

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    Stayin Claussy jakeinkalispell's Avatar
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    Quote Originally Posted by buckeye View Post
    sorry was out of bacon. was going to make a 3 egg omlet but just made a big egg and cheese samich.
    Rule #1: Don't run out of ammo
    Rule #2: Don't run out of bacon
    stimpy52 and nipper like this.

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