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Posted: 10/26/2013 9:50:42 AM EDT
Sausage cooked in the pan followed by eggs. Canola oil used during sausage. Setting 6 of 10 on heat. For 15minutes prior to cooking eggs. Eggs slightly undercooked. |
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Posted: 10/26/2013 9:59:01 AM EDT
[#1]
As you can see the pan is awesome.
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Posted: 10/26/2013 10:02:03 AM EDT
[#2]
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Posted: 10/26/2013 10:03:21 AM EDT
[#3]
Pan too hot, after cooking sausage pull pan from burner reduce heat to 4-5, after 5mins. or so return pan to heat , you should really have enough fat in pan from sausage.
You've been battling the" cast iron cooking" for a while now, haven't you?. You get it keep persevering!! |
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Posted: 10/26/2013 10:04:13 AM EDT
[#4]
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Posted: 10/26/2013 10:04:38 AM EDT
[#5]
Yeah I keep trying and trying.
I swear I will shoot this pan. |
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Posted: 10/26/2013 10:05:24 AM EDT
[#6]
Bacon grease
That is all |
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Posted: 10/26/2013 10:10:16 AM EDT
[#7]
Paging Subnet
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Posted: 10/26/2013 10:10:36 AM EDT
[#8]
Quote HistoryQuoted:
Bacon grease That is all I have jars of it in the fridge I made with this pan and use it to cook with. But I figured the canola oil and fat from the sausage would be good enough for the eggs. |
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Posted: 10/26/2013 10:12:13 AM EDT
[#9]
Quote HistoryQuoted:
Paging Subnet {Begin script bot subnet reply matrix A3} "JUST USE IT" {/END SCRIPT} |
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Posted: 10/26/2013 10:16:21 AM EDT
[#10]
Quoted:
http://i44.tinypic.com/2lm2yax.jpg Sausage cooked in the pan followed by eggs. Canola oil used during sausage. Setting 6 of 10 on heat. For 15minutes prior to cooking eggs. Eggs slightly undercooked. You used too much heat. Try 3 or 4 not 6. |
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Posted: 10/26/2013 10:18:45 AM EDT
[#11]
Soak and clean your pan.
Next time, as noted, use 3 to 4 and give the pan plenty of time to pre heat. Rinse the pan but try not to scrub the oils off of the surface so much. Repeat. You'll have it stick free in fairly short order. |
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Posted: 10/26/2013 10:20:45 AM EDT
[#12]
Quote HistoryQuoted:
You used too much heat. Try 3 or 4 not 6. Quote HistoryQuoted:
Quoted:
http://i44.tinypic.com/2lm2yax.jpg Sausage cooked in the pan followed by eggs. Canola oil used during sausage. Setting 6 of 10 on heat. For 15minutes prior to cooking eggs. Eggs slightly undercooked. You used too much heat. Try 3 or 4 not 6. +1 I have an electric stove, glass top, and I almost never go over 5/medium for anything. (Only exception is if I'm pan-searing a steak a-la the Alton Brown method). Bacon, burgers, grilled cheese, eggs, sausage, chicken...anything, they all get cooked at 5, never more than that. That, and with eggs (I make mine over easy usually)...always use more butter than you think you need. Be luxurious with it. It really does help, and depending on how you make your eggs any excess is usually left behind in the pan anyway. It might take 10 minutes to get the pan to the heat I need, sure, but I've never had a pan of eggs that stuck to anything once I got it seasoned
Sheesh I'm honestly considering setting up a side business of curing pans and selling them to people who can't get it right themselves 
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Posted: 10/26/2013 10:31:59 AM EDT
[#13]
Operator error.
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Posted: 10/26/2013 11:32:50 AM EDT
[#14]
Your fault.
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Posted: 10/26/2013 11:44:54 AM EDT
[#15]
I don't go higher than 3 (I think my stove is out of 7 or 8) for eggs even with my teflon pan
I'd probably keep it at 2 for cast iron |
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Posted: 10/26/2013 11:59:41 AM EDT
[#16]
Sand that bitch smooth. My grandparents old as hell pans were smooth as glass.
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Posted: 10/26/2013 12:08:35 PM EDT
[#17]
You need to control the heat a bitt better.
The eggs will always stick if the heat is wrong. You also need to keep scrambled eggs moving and get them out of the pan before they finish. Cast Iron is awesome! |
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Posted: 10/26/2013 12:12:22 PM EDT
[#18]
Quote HistoryQuoted:
Sand that bitch smooth. My grandparents old as hell pans were smooth as glass. Yup. I just picked up an old as hell Griswold #7 that is polished like glass. Stripping and reasoning as I can. |
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