ChadVKealey
New member
The only way my wife eats eggs is scrambled or omeleted. I typically use a very slippery restaurant-grade teflon pan, but as I'm making a concerted effort to use my small cast iron collection more effectively, I'd like to learn how to achieve similar results.
I've tried to make scrambled eggs in two of my skillets: one a 90s vintage (Chinese-made) Wagner and the other the "lid" of a Lodge 3 quart combo cooker. Both have a fairly "textured" surface, so maybe scrambling eggs is just not going to be an option. I usually put a fair amount (a tablespoon) of butter and a little olive oil so there's a veritable pool of fat there; I also pre-heat it well. Invariably, the eggs end up sticking and I've got to simmer water in the pan to get it really clean afterward.
I know it's perfectly safe to use a metal spatula in cast iron, but the noise is a bit grating. I've tried with a silicon spatula (what I usually use in the teflon pan) and a flatish bamboo spoon/spatula hybrid, and neither adequately scrapes the cooked egg from the bottom.
I have two old skillets, a Piqua Ware and a Maid of Honor, which have much smoother bottoms than either of the modern pans, but have some crusting on the sides that I really need to get around to stripping. Maybe I just need to bite the bullet and do that, they would be better for scrambling/omeleting?
I've tried to make scrambled eggs in two of my skillets: one a 90s vintage (Chinese-made) Wagner and the other the "lid" of a Lodge 3 quart combo cooker. Both have a fairly "textured" surface, so maybe scrambling eggs is just not going to be an option. I usually put a fair amount (a tablespoon) of butter and a little olive oil so there's a veritable pool of fat there; I also pre-heat it well. Invariably, the eggs end up sticking and I've got to simmer water in the pan to get it really clean afterward.
I know it's perfectly safe to use a metal spatula in cast iron, but the noise is a bit grating. I've tried with a silicon spatula (what I usually use in the teflon pan) and a flatish bamboo spoon/spatula hybrid, and neither adequately scrapes the cooked egg from the bottom.
I have two old skillets, a Piqua Ware and a Maid of Honor, which have much smoother bottoms than either of the modern pans, but have some crusting on the sides that I really need to get around to stripping. Maybe I just need to bite the bullet and do that, they would be better for scrambling/omeleting?