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> I followed your directions to the letter using flak-seed oil and several coats done in the oven and yesterday when attempting to cook eggs, they stuck terribl

> I followed your directions to the letter using flak-seed oil and several coats done in the oven and yesterday when attempting to cook eggs, they stuck terribly. Please advise. Does anyone successfully cook eggs in cast iron?

selimthegrim 6y ago
Yes with plenty of oil
kd0amg 6y ago
After trying this flaxseed thing, I could get an egg to skate around in the pan while frying in a small amount of oil. In the long term, it's still more hassle than I want with all the flaking.
mod 6y ago
I cook eggs most every day in cast iron without it sticking. It's a vintage Wagner pan, from when they used to mill flat the cooking surface. Modern lodge has a porous surface from the cast. Anyway I just cook them in butter, they basically float. I think they would slide across the pan if I tilted it. I'm cooking them fried/"over medium"
xenocyon 6y ago
Yes. A well-used pan is quite non-stick. In my anecdotal experience, immediately after stripping/seasoning is not the best time; it gets better after a few weeks of use as more oil/fat bonds to the surface after repeated use. If you find your pan is too sticky: use lots of oil/fat, cook at medium temperature (not too cool nor too hot), and be patient for a couple weeks; the problem will sort itself out, and eventually you'll be able to cook eggs with just a little oil.
chipsa 6y ago
I have a little square lodge cast iron pan. Fits two egss perfectly, and makes the perfect shape to fit onto regular sandwich bread. Works great.
markgall 6y ago
I do it every day. Another tip maybe not mentioned yet is to make sure you get it good and hot before you put in the egg. I usually leave it on the burner for five minutes or so to preheat.
krrrh 6y ago
Yes. I just cooked some eggs in my pan which I reseasoned using this method a couple of years ago. I added a teaspoon or two of butter and got it hot first. After cooking the eggs and hashbrowns I barely need to clean it because nothing sticks.

selimthegrim 6y ago

Yes with plenty of oil

kd0amg 6y ago

After trying this flaxseed thing, I could get an egg to skate around in the pan while frying in a small amount of oil. In the long term, it's still more hassle than I want with all the flaking.

mod 6y ago

I cook eggs most every day in cast iron without it sticking. It's a vintage Wagner pan, from when they used to mill flat the cooking surface. Modern lodge has a porous surface from the cast. Anyway I just cook them in butter, they basically float. I think they would slide across the pan if I tilted it. I'm cooking them fried/"over medium"

xenocyon 6y ago

Yes. A well-used pan is quite non-stick. In my anecdotal experience, immediately after stripping/seasoning is not the best time; it gets better after a few weeks of use as more oil/fat bonds to the surface after repeated use. If you find your pan is too sticky: use lots of oil/fat, cook at medium temperature (not too cool nor too hot), and be patient for a couple weeks; the problem will sort itself out, and eventually you'll be able to cook eggs with just a little oil.

chipsa 6y ago

I have a little square lodge cast iron pan. Fits two egss perfectly, and makes the perfect shape to fit onto regular sandwich bread. Works great.

markgall 6y ago

I do it every day. Another tip maybe not mentioned yet is to make sure you get it good and hot before you put in the egg. I usually leave it on the burner for five minutes or so to preheat.

krrrh 6y ago

Yes. I just cooked some eggs in my pan which I reseasoned using this method a couple of years ago. I added a teaspoon or two of butter and got it hot first. After cooking the eggs and hashbrowns I barely need to clean it because nothing sticks.