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Yeah, it's very largely BS. If you cook enough bacon and high-fat foods in it over time.... sure. But people who say you can easily cook eggs in it or everythi
by icelancer 4y ago
Yeah, it's very largely BS. If you cook enough bacon and high-fat foods in it over time.... sure.
But people who say you can easily cook eggs in it or everything else "after its seasoned" are just not to be listened to. Use a nonstick.
EDIT: Or carbon steel I guess. Even then, meh. Remember that the vast majority of professional chefs use nonstick skillets specifically for eggs both at home and in their workplace.
- justusthane 4y agoBut you can, and I do. I cook everything in cast iron and nothing sticks. That said, one thing I have come to realize over the past couple of decades of cooking with cast iron is that seasoning is less some mystical ritual that is performed one time, and more a result of proper use and care of the pan over time. But yes, there is lots of ritualized BS (“Don’t wash it”, “Never use dish soap”, “Only season it using flax oil in the oven at 200 degrees for four hours”, etc etc etc).
- jimmaswell 4y agoI ground down a pan and started over on it this year. This is all it took to get it perfect: -In the very beginning, bake it in an oven with a very thin layer of crisco two times -Only use it for eggs for a while, letting the butter turn into seasoning with higher heat as it cools. Find the right preheating ranges by experiment. Now it's maintenance-free and nonstick.