4 ms·
My cast-iron is perfectly non-stick (for eggs too) given I don't raise the temperature too much. In my experience, given enough heat, food will fuse to anything
by alphanumeric0 5y ago
My cast-iron is perfectly non-stick (for eggs too) given I don't raise the temperature too much. In my experience, given enough heat, food will fuse to anything. If your food is sticking try cooking for longer at lower temps.
Of course sometimes you want the extra heat, like when you're searing a steak. In that case, to clean up I'll bring some water to a simmer and gently scrape the pan with my steel spatula. Then I pour the water out and dry/season. This seems more effective than soap/scrubbing and seems to better preserve the seasoning.
Often though, I won't even need to use water or the steel spatula. It's sufficient to bring the skillet to high heat and let the stuck food burn off, but this can sometimes cause air quality issues, so be sure to have a well-ventilated space.
- andrewmcwatters 5y agoKeep in mind that this is also not correct advice for stainless steel pans, where if your pan is underheated, food will stick to it.
- alphanumeric0 5y agoI guess my earlier statement about fusing to anything given enough heat is maybe too broad. Care to clarify why it's incorrect?
- KozmoNau7 5y agoFor anything that has some level of moisture in it or is completely wet like eggs, you want the pan hot enough to show the Leidenfrost effect. Then you add an adequate amount of fat and crucially, the fat should also be allowed to preheat after you add it, until it's shimmering and maybe even has wisps of steam rising from it, for fats like olive oil and butter, which have some water content. You know how people sometimes say "the first pancake never turns out right" or similar things? That's because the pan isn't preheated enough yet. More food sticks because of too low heat, than because of too high heat, unless you turn your pan to really scorchingly high.