Kitchen

[eddyandme]

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@queendiva wrote:

Do not cook eggs in a cast iron skillet. Delicate fish fillets might be a problem, too. A non-stick coated pan works well for these. 
Different tools for different cooking jobs. One size does not fit all in cookware.

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@queendiva, realize that's what they say, but I've cooked eggs and also pancakes(yum! get crusty and fluffy in the inside).with  no problems.  Neevr tried fis in a cast iron though.

[nomless]

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@Icegoddess wrote:

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@Equuleus wrote:

Which brand?  Zakarian?  I have the baker and two fry pans and I think they are fabulous.  Don't even need butter or oil.  I can just wipe them out with a paper towel.

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@Equuleus, I just got the Zakarian nonstick cast iron skillet.  The first point under important safeguards and maintenance care says:

Always preheat your cookware with oil, butter, or water.  Never heat your cookware with a dry surface as this can result in property damage or injury.

The second point (which also surprised me) was: 

Use low to medium-high burner heat when cooking to avoid damage to the cookware or coating.

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Correct. Never use high heat with any cast iron pan.

[luvmybeetle]

@RedTop  If you haven't tried Curtis Stone pans then I feel you should.  I make eggs in the morning and never use butter or any oil.  My eggs DO NOT STICK.  You need Curtis.

[Icegoddess]

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@nomless wrote:

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@Icegoddess wrote:

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@Equuleus wrote:

Which brand?  Zakarian?  I have the baker and two fry pans and I think they are fabulous.  Don't even need butter or oil.  I can just wipe them out with a paper towel.

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@Equuleus, I just got the Zakarian nonstick cast iron skillet.  The first point under important safeguards and maintenance care says:

Always preheat your cookware with oil, butter, or water.  Never heat your cookware with a dry surface as this can result in property damage or injury.

The second point (which also surprised me) was: 

Use low to medium-high burner heat when cooking to avoid damage to the cookware or coating.

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Correct. Never use high heat with any cast iron pan.

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@nomless, I had never heard that.  Why is that?  Granted, my regular cast iron skillet was only used for cornbread and grilled cheese.  Jenn-Aire made cast-iron grill grates for their gas stoves, but not the electric ones.  I always wondered why; maybe electric gets hotter than gas?

[nomless]

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@Icegoddess wrote:

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@nomless wrote:

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@Icegoddess wrote:

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@Equuleus wrote:

Which brand?  Zakarian?  I have the baker and two fry pans and I think they are fabulous.  Don't even need butter or oil.  I can just wipe them out with a paper towel.

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@Equuleus, I just got the Zakarian nonstick cast iron skillet.  The first point under important safeguards and maintenance care says:

Always preheat your cookware with oil, butter, or water.  Never heat your cookware with a dry surface as this can result in property damage or injury.

The second point (which also surprised me) was: 

Use low to medium-high burner heat when cooking to avoid damage to the cookware or coating.

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Correct. Never use high heat with any cast iron pan.

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@nomless, I had never heard that.  Why is that?  Granted, my regular cast iron skillet was only used for cornbread and grilled cheese.  Jenn-Aire made cast-iron grill grates for their gas stoves, but not the electric ones.  I always wondered why; maybe electric gets hotter than gas?

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@Icegoddess , high heat will cause the pan to get very hot resulting in  the food burnng. Also, the oil or butter that may have been used will essentially fuse to the pan, and this will cause food to stick. The pan will survive high heat, but the cooking result will be undesirable.

[mollymaggie]

Thank you everyone  It was the Zakarian pan  I couldnt remember his name  You have taught me so much and I appreciate your time  I did all of the wrong things

[ECBG]

"Non Stick" is a phraise that you have to be careful with.  The old "no stick" cast irn pans had their coating come from seasoning then many fried chickens, fried okra, potatoes and other vegetable.  Add in a million cakes of cornbread.  An egg acts like it was "super glued".  Yes, they fried eggs in them, but they did so in bacon or sausage grease and kept grease cans on the stove.

Memory Lane????  We had matching salt and pepper shakers.

Non stick coatings, however, can handle an egg.  I always put a sliver of butter for taste.

[Icegoddess]

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@ECBG wrote:

"Non Stick" is a phraise that you have to be careful with.  The old "no stick" cast irn pans had their coating come from seasoning then many fried chickens, fried okra, potatoes and other vegetable.  Add in a million cakes of cornbread.  An egg acts like it was "super glued".  Yes, they fried eggs in them, but they did so in bacon or sausage grease and kept grease cans on the stove.

Memory Lane????  We had matching salt and pepper shakers.

Non stick coatings, however, can handle an egg.  I always put a sliver of butter for taste.

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I never cook eggs without some sort of fat even in a nonstick pan.  I don't have one of those grease keepers, but do miss a little bacon grease on th top of biscuits.  

[nomless]

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@mollymaggie wrote:

Thank you everyone  It was the Zakarian pan  I couldnt remember his name  You have taught me so much and I appreciate your time  I did all of the wrong things

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@mollymaggie, I hope you will try using the pan again, and I hope you love it!

[jaxs mom]

I cook eggs in bare cast iron every day. It’s the perfect egg pan but if you’re used to thin Teflon pans you’ll have to adjust. Cast iron cooks best when preheated but don’t cook eggs too high. I do not use my enameled cast iron for eggs.