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Cast Iron Pans

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  • Cast Iron Pans

    As a spin-off of the thread about cleaning grease from pans, does anyone have any tips about how to scramble eggs in a cast iron pan without the eggs sticking to the bottom of the pan?

    I've tried both butter and coconut oil, letting the eggs set in the pan for a few minutes before attempting to scramble, and various heat settings. Each time, I get a nice layer of egg on the bottom of the pan, which reduces the amount I get to eat. I really hate wasting the egg, but I also don't like the over-browned egg either.

    Thanks for any help!
    My Journal:

  • #2
    I've given up--makes a horrible mess of the pan. That's why I microwave my eggs while frying everything else in the cast iron pan.

    Zone diet on and off for several years....worked, but too much focus on exact meal composition
    Primal since July 2010...skinniest I've ever been and the least stressed about food


    • #3
      I was wondering about that too. I've tried before with less than stellar results.
      Apparently it does much better with high heat. This guy seems to pull it off okay and it looks way hotter than I usually do eggs:

      carl's cave


      • #4
        Originally posted by lizch View Post
        I've given up--makes a horrible mess of the pan. That's why I microwave my eggs while frying everything else in the cast iron pan.
        Ditto, except I use a small nonstick pan for my eggs.

        This is a nice reminder that I really should use my cast iron pan more often, though. Just not for eggs.
        "Sometimes, you need to make sure the angel on your shoulder has a wingman." -Me

        My primal log


        • #5
          I usually don't have a problem if I use enough coconut oil on high heat.


          • #6
            I don't use cast iron for eggs because you need to use such high heat that it makes the eggs very rubbery (to me). I use a regular pan with a bunch of butter or bacon fat to cook eggs and use the cast iron for just about everything else.


            • #7
              If your eggs are sticking, you're not taking care of your pans right. I didn't read the other thread, not sure what's posted.

              The video is good, but the trick my grandmother/mom taught me is that when you're pan is clean - you heat it up a bit on the stove and then coat the inside of the pan with a bit of fat to keep it nice and shiny. You don't have to wash it every time, but do wipe it out well and then use another to spread some fat on the pan. With this technique - you don't need to do the huge seasonings in the oven - but it actually keeps your pans in better shape.

              For food stuffs that get really stuck to the pan, where it's a bitch to scrub off - boil some water in the pan, about half full. It'll come off like a dream when you go to scrub it off in the sink.

              At my house, we keep a 8" pan just for eggs, we barely wash it anymore. Do the fat trick, it'll cure your sticking egg problem up after a few times of conditioning like that.
              Last edited by jandge; 01-11-2011, 03:18 PM.

              Do yourself a favor and become your own savior.
              Congenital Hypothyroid
              CW: 225lbs SW: 245lbs


              • #8
                Huh? I just do the bacon first (or throw in a tbs of saved bacon fat if not doing bacon) and cook the eggs right on top of /next to the bacon, or leave all the fat in the pan. The eggs just slide right off when done.


                • #9
                  I had this problem until I learned how to season and clean the pan right. Since I've seasoned the s**t out of it nothing will stick. I cook eggs and bacon every morning (and not on high heat) and haven't had a problem. There is a ton of info on caring for cast iron out there(including this forum).
                  My blog: My Primal Adventure

                  "I've come here to chew bubble gum and kick ass...and I'm all out of bubble gum."


                  • #10
                    IMHO, the most important thing to do when cooking with cast iron is to heat the pan properly BEFORE putting anything in it. That is really the trick to the eggs. I like mine soft scrambled and never turn the heat higher than about 4 on my gas stove. If I forget to heat the pan, the eggs stick terribly. My well seasoned small cast iron pan functions pretty much like non-stick at this point (now that I finally got DH to quit soaking it in water and using soap!) All of the bacon grease, butter, VCO I cook with has my pans in awesome shape. One more primal advantage!
                    True healthcare reform starts in your kitchen, not in Washington. ~Anonymous
                    The worst carrot is better than the best candybar.--TornadoGirl


                    • #11
                      I've been buying old cast iron skillets and Dutch ovens for a few years now and it's rare that I use anything else for cooking these days. The only things I used to use stainless for was boiling stuff......pasta, rice, etc., but since going PB I don't even have to do that anymore!
                      I've cleaned and seasoned my share of cast iron trying many different methods. This guy has what has turned out the best for me. Give it a shot.


                      Honestly, I can cook just about anything in them and whatever it is, it just kind of slides around on the surface. So much better than having to eat the flakes that eventually fall off the Teflon type cookware!


                      • #12
                        We only use cast iron in our house and we love them. Once your pan is seasoned just use a paper towel for clean up and always leave a thin layer of grease in it. Even after I clean mine, I coat it with olive oil. Nothing sticks to it. If you have some food stuck on it, use salt and a paper towel to clean it.


                        • #13
                          Who needs kettlebells?


                          • #14
                            Thanks, everyone! The pan is new, just got it for Christmas, and came pre-seasoned. Maybe I just haven't used it enough yet, gotten it seasoned well enough. I wash it out using only water, but I'll stick to wiping it out and using extra fat until the stickiness goes away.
                            My Journal:


                            • #15
                              I misread this thread's title as Cast Iron Pants and I thought, "Oh jesus, is this that guy who was asking about wearing a weighted bodysuit all bloody day?"
                              You lousy kids! Get off my savannah!