3 ms·

We used cast iron for quite a while. It wasn't that non stick for things like eggs, was way more annoying to clean properly and get all the cooking residue of

by novok 4y ago

We used cast iron for quite a while. It wasn't that non stick for things like eggs, was way more annoying to clean properly and get all the cooking residue of food that got stuck on the pan, and was too heavy and after months of use never really developed that 'seasoning'. And we babied it a lot, with special brushes, avoided acidic foods and lots of soap in cleaning it. It was annoying. So eventually I just got the triple clad cuisinart you had and I find the stainless steel way nicer and easier to clean.

sportslife 4y ago
Pans need to be actively seasoned, they won't develop it on their own. You cover the pan with a fat, overheat it, and the fat polymerizes : https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware https://www.seriouseats.com/how-to-season-cast-iron-pans-ski... Heck, I've done it on aluminum pans and eggs are fine, just like old-school breakfast spots and their griddles.
- tonyarkles 4y ago
  On fresh pans, my rule is to only cook bacon in it for the first couple of uses. Works fantastic and you end up with a bunch of bacon :D
jokethrowaway 4y ago
If you get a lodge cast iron pan (honestly I wouldn't buy any other, tremendous value for the price) they come pre-seasoned and you just use it. If food starts sticking to it, spread a thin layer of oil on it and then oven cook at the highest temperature you have. You shouldn't use soap on the pan, that will remove some oil. Most soap won't remove the seasoning, but maybe lots of soap and excessive brushing will and food will start sticking quicker! Once you're done with the pan drop some hot water in it (ice cold water could crack the pan) and scrape off the food - which should come out nicely. If that doesn't work or you left the pan dirty from the previous day, pour water and scrub a bit harder until smooth. Salt can help as well. To make sure you dried it correctly, put it back on the stove and (optionally) rub some oil into it.
horsawlarway 4y ago
You're probably over-cleaning. If you're cleaning it hard enough to remove the brown/black layers that form near the bottom - you're cleaning way too much, and never letting it build up a layer of seasoning. Despite the claims that modern soap won't hurt, I find it varies tremendously by brand. So I don't use it. I literally just drop about a tablespoon of salt into the large skillets, and wipe out with a paper towel while it's hot still. The egg pan gets a light scrub with a non-scratch sponge, and that's basically it. Also - I'm in no way affiliated, but this is basically the best cleaner for cast iron you can get: https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Pat...
Doxin 4y ago
> we babied it a lot While that is generally the advice, in my experience you're much better off treating them somewhat carelessly. The main thing is to not clean them too much, and to not let them stay wet. The seasoning happens with regular use. With a new pan you want to let it stay on the heat a bit after use so the oil has some time to stick to the pan properly. After the third or fourth time using it it should start getting pretty anti-stick, until then just use a metal spatula to dig stuff out of the pan.

by novok 4y ago

sportslife 4y ago

Pans need to be actively seasoned, they won't develop it on their own. You cover the pan with a fat, overheat it, and the fat polymerizes : https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware https://www.seriouseats.com/how-to-season-cast-iron-pans-ski... Heck, I've done it on aluminum pans and eggs are fine, just like old-school breakfast spots and their griddles.

tonyarkles 4y ago
On fresh pans, my rule is to only cook bacon in it for the first couple of uses. Works fantastic and you end up with a bunch of bacon :D

jokethrowaway 4y ago

If you get a lodge cast iron pan (honestly I wouldn't buy any other, tremendous value for the price) they come pre-seasoned and you just use it. If food starts sticking to it, spread a thin layer of oil on it and then oven cook at the highest temperature you have. You shouldn't use soap on the pan, that will remove some oil. Most soap won't remove the seasoning, but maybe lots of soap and excessive brushing will and food will start sticking quicker! Once you're done with the pan drop some hot water in it (ice cold water could crack the pan) and scrape off the food - which should come out nicely. If that doesn't work or you left the pan dirty from the previous day, pour water and scrub a bit harder until smooth. Salt can help as well. To make sure you dried it correctly, put it back on the stove and (optionally) rub some oil into it.

horsawlarway 4y ago

You're probably over-cleaning. If you're cleaning it hard enough to remove the brown/black layers that form near the bottom - you're cleaning way too much, and never letting it build up a layer of seasoning. Despite the claims that modern soap won't hurt, I find it varies tremendously by brand. So I don't use it. I literally just drop about a tablespoon of salt into the large skillets, and wipe out with a paper towel while it's hot still. The egg pan gets a light scrub with a non-scratch sponge, and that's basically it. Also - I'm in no way affiliated, but this is basically the best cleaner for cast iron you can get: https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Pat...

Doxin 4y ago

> we babied it a lot While that is generally the advice, in my experience you're much better off treating them somewhat carelessly. The main thing is to not clean them too much, and to not let them stay wet. The seasoning happens with regular use. With a new pan you want to let it stay on the heat a bit after use so the oil has some time to stick to the pan properly. After the third or fourth time using it it should start getting pretty anti-stick, until then just use a metal spatula to dig stuff out of the pan.