Cast Iron Skillet: Post Your Tips Here
I'm very happy with the two skillets I was given for Christmas.
I do have one problem, though. If I use a little ghee before scrambling just eggs it works better than a non-stick skillet. If I throw in some frozen veggies (spinach and peppers usually) and cook those first before adding the eggs the eggs will stick to the pan (which just makes cleanup a little harder). I tried fresh peppers this morning and it seemed to work better than frozen.
Something tells me it has to do with frozen water crystals, or just water in general and the interaction with hot oil but that's as far as I've been able take that thought.
Anyway, if you have tips whether or not they relate to this problem, let me know.
Yes, water or ice is bad. Lower moisture is better.
How seasoned is your skillet?
I've had mine for years. It is pitch black.
If I am going to cook something with water or frozen I toss it in last.
Yep, I notice it's worse when I get to the bottom of the bag of veggies because there's more ice it seems. I'll try nuking the frozen veggies for a few seconds and drying them on a towel, or just using fresh veggies.
Originally Posted by thefinalsql
I do like to saute the veggies before I add the eggs.
try getting the pan really hot, dry the veggies out and then reduce heat. THat may do it.
It came "pre seasoned" but I've been using it every day and always coat it with ghee when I'm done. I have some heavier grease specifically for use on these pans but I only use that every once in a while.
What do you use?
My skillet has fried bacon for many years.
It is to the point now where all it needs now is a light mist of olive oil.
Animal fat does seem to work best.
You can always season it more/again. Cover it in lard, fat, or peanut oil and put it over an open fire or in the oven with something under it to catch the drippings. Let it bake for a few hours. Not sure you can do that with ghee.
Just had stir fry brown rice, onions, and beef for lunch. I use an olive oil pump. Pump it a few times and it sprays like an aerosol. This picture is prior to cleaning.
I cook a lot of eggs for my week in the Lodge Logic 15" skillet (which really doesn't fit on my cooktop right but still awesome). I learned to get the pot fucking hot before dumping the eggs in, which helps. I still end up with some caked burnt eggs on the bottom, so I have two strategies after that.
If I'm going to cook something else that will dump some animal fat in the pan, I cook it after, and this generally loosens up the burnt in crap. If I don't, I put water in the skillet and boil it for a few minutes and it loosens it up. I then scrap it out with a plastic spatula, then use a firm bristled brush to get the little annoying stuff out. In either case, I get some butter (have even used Pam) on the thing while it's still warm.
My skillet still looks new, and I've had it for a year or so doing this.
bacon.also bacon. I season my grill with it too.
Keep your cornbread skillet for cornbread and nothing else and you'll experience new heights of corn... yes, even you wayno...
Add me to the tally of people recommending bacon grease or lard. I keep my leftover bacon grease in an old steel can. If I ever just want eggs and dont have the time to make bacon I can still get the benefit of eggs in bacon grease.
Use a separate non-stick skillet for the frozen veggies, then move them over when ready then add eggs. This will at least allow some of the leaching from the iron skillet.
And bacon fat is the best...