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> And you cannot cook good eggs on anything but a non stick pan if you're not working on a commercial, well-oiled skillet, which is a different beast all togeth
by SECProto 5y ago
> And you cannot cook good eggs on anything but a non stick pan if you're not working on a commercial, well-oiled skillet, which is a different beast all together.
Disagree strongly on this. I cook fantastic over-easy egg on my cast iron skillet.
> No clue what people are talking about when they say you shouldn't clean your cast iron either, it's disgusting to me. It makes no chemical sense.
These people are wrong (and were likely misled by bad internet articles. I know I was about 15 years ago)
- andrewmcwatters 5y agoI totally think you can. You just have to bring the heat up on cast iron in a way that you do not have to do on non-stick, and I don't want fry-crusted edges on my over easy (or over medium) eggs.
- DubiousPusher 5y agoThe main reason I started using cast iron was because I switched from a gas stove to an electric and my food just would not turn out. I could not get a good amount of browning. Cast iron mysteriously fixed the issue. I tried a clad pan with little improvement. It took some time to figure out but I realized I was crashing the pan temperature. This wasn't an issue as much with gas because the heat was always on. But an electric stove cycles. Many clad pans are built with an inadequate amount of core material. Such is the case with All-Clad's D3 pan wich only has about 1.6mm of aluminum if I recall. I now use a mixture of iron and clad pans. But it took some research to find a clad pan with a thick core of aluminum. I use All-Clad D7s which are out of production but can be found on overstock sites or used occasionally.
- tristor 5y agoI love my D7s too. These are the only clad pans I’ve found that are almost as good as cast iron when searing or browning. There’s apparently a Demeyere line sold in Europe that’s on par with D7 as well.