I often see videos of eggs sliding around effortlessly in a cast iron skillet. There is absolutely no stick in these videos, as if they are sautéing mushrooms in butter. Try as i might, i have not been able to achieve this.
First, Let me explain my process:
Acquire a vintage cast iron skillet, drop it in the lye tank until all gunk is off, e tank it for 6 hours or so until rust is off, dry immediately, flash rust is typically very minimal.
Heat oven to 200, place skillet in oven for 30 minutes, after 30 minutes generous rub with cribsee, then wipe ALL THE WAY OFF (i wipe it hard to make sure all oil is off so i don't get that pooling look) then crank oven to 400, set timer for an hour and done. I do this 3 times and then consider a skillet ready for the stove.
Now, onto cooking the eggs.
First, I don't add anything to my eggs, just whip them for 3 or 4 minutes straight until i've got plenty of air mixed in, makes them nice and fluffy. I use a generous amount of butter (i've tried oil too, but i prefer to use butter) so the skillet is well lubricated. My gas range settings go from low, 2, 3, 4, 5, 6, high. I usually set it on in-between 3-4 and once the butter is all the way melted i pour the eggs in and i keep them moving with my spatula. Today, i cooked them at the 2 setting, nice and slow and still had the same issue.
It's all good and non stick for the first couple minutes but once the eggs start to solidify there's a thin film that sticks to the pan (pictured below).
I have this issue with all my skillets. Does this seem to be a seasoning issue or is it how i'm cooking them? Any advice is much appreciated.
Thank you and sorry for the long post!
First, Let me explain my process:
Acquire a vintage cast iron skillet, drop it in the lye tank until all gunk is off, e tank it for 6 hours or so until rust is off, dry immediately, flash rust is typically very minimal.
Heat oven to 200, place skillet in oven for 30 minutes, after 30 minutes generous rub with cribsee, then wipe ALL THE WAY OFF (i wipe it hard to make sure all oil is off so i don't get that pooling look) then crank oven to 400, set timer for an hour and done. I do this 3 times and then consider a skillet ready for the stove.
Now, onto cooking the eggs.
First, I don't add anything to my eggs, just whip them for 3 or 4 minutes straight until i've got plenty of air mixed in, makes them nice and fluffy. I use a generous amount of butter (i've tried oil too, but i prefer to use butter) so the skillet is well lubricated. My gas range settings go from low, 2, 3, 4, 5, 6, high. I usually set it on in-between 3-4 and once the butter is all the way melted i pour the eggs in and i keep them moving with my spatula. Today, i cooked them at the 2 setting, nice and slow and still had the same issue.
It's all good and non stick for the first couple minutes but once the eggs start to solidify there's a thin film that sticks to the pan (pictured below).
I have this issue with all my skillets. Does this seem to be a seasoning issue or is it how i'm cooking them? Any advice is much appreciated.
Thank you and sorry for the long post!