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> Eggs overeasy without breaking the yolk is really hard though. This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the

> Eggs overeasy without breaking the yolk is really hard though. This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the time. What works for me is preheating the pan on moderate heat for a minute or two, putting in a bit of butter, and using a metal spatula. Haven't had a broken egg in forever. I've certainly found you need less oil to prevent sticking on a well-seasoned cast iron compared to others. It really is a semi-nonstick layer. I've made eggs on mine with no butter just to test it out and with the right heat they didn't stick. But I guess if you have other tools that are easier for the same result, there's not much reason to learn the harder one. Personally I like having a small collection of cast iron I can do anything with, one part saving space and one part just having a thing for cast iron.

JumpCrisscross 4y ago
> cook eggs overeasy on my cast iron all the time Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.
- jimmaswell 4y ago
  I use my main pan daily, but I've also never had an issue pulling out my other pan after it's sat for a month or two and just using it. A really good seasoning helps with long term storage too.
- ubercore 4y ago
  This is FUD. Cast iron seasoning has been mythologized, it's not that hard to maintain good seasoning. Even if you wash with some soap.
  - hombre_fatal 4y ago
    To be fair, the vast majority of people I've lived with or know-well-enough-to-know-this-about-them (we need a word for this concept in English) can't be arsed to clean their pans immediately. Especially those who rely on a dishwasher. Cast iron isn't compatible with that approach. You have to be the type of person who can appreciate and capitalize on the fact that cleaning off eggs immediately after cooking takes 1 second while chiseling them off tomorrow can take 5 minutes.
    - bcrosby95 4y ago
      Yeah, I don't consider a meal done being prepared until the counters are wiped down, everything is put away, pans are cleaned, and it's plated for everyone. Part of why I do this is because I have 3 kids. They are off playing while I cook, and I take the extra few minutes to get the kitchen in a decent state before calling them to the table. Otherwise I'm never gonna get it done because once they have my attention it's difficult for them to let go of it.
throw8383833jj 4y ago
i guess it matters how much oil and butter you're adding.
- krono 4y ago
  With a well-seasoned pan it mostly comes down to temperature control
- refactor_master 4y ago
  I add heaps of oil, and never have trouble cleaning my stainless steel pans. But the whole “clean eating” thing seems to vilify any kind of cooking fat, and guests often give me the “guess we’re not on a diet today”. But from what I recall, cooking oil is not the thing driving the obesity pandemic, and the innocent muffin they had at work would easily be several multiples of the cooking oil, calorie-wise.
  - stjohnswarts 4y ago
    people are eating too much, plus sugar is really bad for humans and that's what is everywhere. Most of the danger of fats is gone with the vast reduction in amount of hydrogenated fats out there. Sugar is still king though.
stjohnswarts 4y ago
the key is warm it up over medium low heat for me on cast iron for at last two minutes (I use the water test usually) then put in some butter/oil and do your thing. has to be hot, but not too hot. has to be well seasoned of course.
quickthrower2 4y ago
I wonder if the source of eggs you are both using might factor into it? Size, age, fridge/not, free range and what the hen was fed.
- jimmaswell 4y ago
  I overlooked I've pretty much only been eating duck eggs for a long time. Maybe I'll try it again with chicken just to see how it goes.
deleted 4y ago
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JumpCrisscross 4y ago

> cook eggs overeasy on my cast iron all the time Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.

jimmaswell 4y ago
I use my main pan daily, but I've also never had an issue pulling out my other pan after it's sat for a month or two and just using it. A really good seasoning helps with long term storage too.
ubercore 4y ago
This is FUD. Cast iron seasoning has been mythologized, it's not that hard to maintain good seasoning. Even if you wash with some soap.
- hombre_fatal 4y ago
  To be fair, the vast majority of people I've lived with or know-well-enough-to-know-this-about-them (we need a word for this concept in English) can't be arsed to clean their pans immediately. Especially those who rely on a dishwasher. Cast iron isn't compatible with that approach. You have to be the type of person who can appreciate and capitalize on the fact that cleaning off eggs immediately after cooking takes 1 second while chiseling them off tomorrow can take 5 minutes.
  - bcrosby95 4y ago
    Yeah, I don't consider a meal done being prepared until the counters are wiped down, everything is put away, pans are cleaned, and it's plated for everyone. Part of why I do this is because I have 3 kids. They are off playing while I cook, and I take the extra few minutes to get the kitchen in a decent state before calling them to the table. Otherwise I'm never gonna get it done because once they have my attention it's difficult for them to let go of it.

throw8383833jj 4y ago

i guess it matters how much oil and butter you're adding.

krono 4y ago
With a well-seasoned pan it mostly comes down to temperature control
refactor_master 4y ago
I add heaps of oil, and never have trouble cleaning my stainless steel pans. But the whole “clean eating” thing seems to vilify any kind of cooking fat, and guests often give me the “guess we’re not on a diet today”. But from what I recall, cooking oil is not the thing driving the obesity pandemic, and the innocent muffin they had at work would easily be several multiples of the cooking oil, calorie-wise.
- stjohnswarts 4y ago
  people are eating too much, plus sugar is really bad for humans and that's what is everywhere. Most of the danger of fats is gone with the vast reduction in amount of hydrogenated fats out there. Sugar is still king though.

stjohnswarts 4y ago

the key is warm it up over medium low heat for me on cast iron for at last two minutes (I use the water test usually) then put in some butter/oil and do your thing. has to be hot, but not too hot. has to be well seasoned of course.

quickthrower2 4y ago

I wonder if the source of eggs you are both using might factor into it? Size, age, fridge/not, free range and what the hen was fed.

jimmaswell 4y ago
I overlooked I've pretty much only been eating duck eggs for a long time. Maybe I'll try it again with chicken just to see how it goes.

deleted 4y ago

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