egg slides around on a cast iron skillet

[poppamonk]

Salt will break down the seasoning on a cast iron skillet or griddle.

[dynodon427]

What the Hell is that thumping noise

[paulwheaton12]

@dynodon427 it has to do with the camera. I have since bought a camera that doesn't do that.

[YourMomsTopdrawer]

^5 great vid, but the sound made it hard to watch. any chance of redoing the video but with better sound

[AirsoftAttack231]

lol electric with iron.

[BornRandy62]

I have complete sets of Griswold and Wagner (including wagoner ware) cast iron. for trivia purposes the 1921 sears roebuck cast iron waffle maker is an exact duplicate of the wagoner version. if you add some plain white cottage cheese to your scrambled eggs they taste great and have a nice plate presentation too. I wouldnt hesitate eating them without cottage cheese either

[aleiakay]

What is best to use if you don't eat pork/bacon etc... ? is plain old butter ok? / - to keep it none stick.

[UNPROPHETE]

@aleiakay vegetable oil works great, just do a search on "how to season a wok" and do it the same way. butter won't work too well at all.

[armanflint]

You should get an induction stove top.

Cast iron + induction stove top = love.

[redz2841]

THANK YOU!!!!!!!! now I love my cast iron-my family even watched and now my son can cook an egg -his future wife will thank me!!

[manholewisdom]

When I lived in socal I picked up an old castiron griddle at a yard sale from an older mexican woman. I think I paid a whopping 50 cents for it. She had that so seasoned that I could cook over easy eggs and almost blow hard on them to flip em. It was incredible. So I know that if you treat them right they will out perform any high tech surface. She probably cooked a lot with lard.

[cezardoborn]

the surface better be slick, look at all that grease you used

[PERAGR0]

Can anyone identify my skillet? It's a 10" skillet about 3" deep, and the only markings are an 8 stamped on the handle, and a small 2 stamped on the under-side

[Fantic1980]

Wow, that has sold me on buying a cast iron skillet, thanks very much.

[gizmotwadlebutt]

Wow it was sticking a little to the spatula but not to the skillet. Pretty cool

[brco2003]

How do I clean and maintain my cast iron skillet?

[1amaw3s0me]

i should add scrambled eggs are best made with sufficient beating (for fluff) and lower heat...other than that, go cast iron

[norb1937]

When I was a kid the cops came after me for fighting. My mom scared them away with a cast iron frying pan.

[gurnstein]

Buy an induction hob, it'll heat up in seconds and save you money. Coventional electric coil hobs are inefficient and difficult to cook well with.

[dave4854]

again people, do not use steel utensils on a cast iron pan, it ruins the coating of seasoning.

[paulwheaton12]

@dave4854 dave, please go read the full article at richsoil.com

[annagilda1]

@dave4854 I've been using steel on my cast iron pan for years, it doesn't do it any harm! As long as I take a little time to maintain my pan, I have no problems.

My cast iron pan combined with a good steel fish slice, makes the best frying combo I've ever had. I went through numerous other types of pan before I got hold of my cast iron one.

[paulwheaton12]

@dave4854 the steel utensils are what leads to a slick surface.

[skinnypez]

@paulwheaton12 What are your credentials for claiming this? David Kellaway, managing director of the Culinary Institute of America's San Antonio campus said in a recent interview that using metal utensils is not good because they remove the thin layer of carbon that has built up over time

[paulwheaton12]

@skinnypez David is wrong. You should direct him to my full article on the topic.

[skinnypez]

@paulwheaton12 You didn't answer the question..what are your credentials? Why should a professional chef refer to your article?

[paulwheaton12]

@skinnypez It would seem that you are lacking the credentials to keep this information from the chef. The full article is at the richsoil site. have you read it?

[skinnypez]

@paulwheaton12 I did read your article. I read his interview as well. Both make some sense...but given the choice, I'll usually defer to someone who is a professional expert..that's why I was wondering what your credentials are?

[paulwheaton12]

@skinnypez My job is to persuade the chefs. Your job is to get the article to the chef.

[paulanoog]

@skinnypez "...a professional expert..." Is that someone who is professional at being an expert? LOL, you're a moron.

[paulanoog]

@skinnypez You can choose to believe who you want. I'm going to choose to listen to Paul Wheaton since he clearly establishes his expertise in the subject of cast iron through his videos.

Do you know how David Kellaway acquired his credentials? What experience did he have to gain? No, you don't know. All you know is that he has a fancy title. You don't know what he was required to do to gain it. In some states, all you need to do to become a "licensed computer repairperson" is to pay a fee.

[skinnypez]

@paulanoog Just "google" him...he's a certified master chef, honored worldwide for his expertise. Highly qualified, I would say. But, after re-reading hit assessment, it seems more directed at foodies who can detect the smallest hint of any "off" flavors, which he says is caused by the metal scraping off a very thin layer of carbon residue.

While Paul Wheaton is mainly focused on using metal to create a non-stick surface, Kelleway is more concerned with precise flavors. Whatever works.

[meatloafzombie]

@skinnypez So in cast irons mainstream hayday, before plastics and when people used it every day for a lifetime, cast iron seasoning was ruined? I read both articles, I'm sure they are good chefs but I side with Paul, as my family always uses metal to no ill effects.

[paulanoog]

@paulwheaton12 I tried to make Asian Dumplings in my cast iron skillet. They stuck to the skillet. What am I doing wrong?

[vorlynx]

@paulanoog Make sure the dumplings are dry(ish) and defrosted, and make sure the skillet is fully hot before setting the dumplings in. The oil should be smoking, or just about to smoke. In fact, I like to heat my pan until it is smoking, _then_ add a thin layer of oil. Once the bottoms are golden brown, add some water (a couple ounces maybe) and cover it to steam them through for a minute or so. They should be sliding around the skillet at this point...

[meatloafzombie]

A fellow Missoulian like this vid! Thanks man

[maplebanks]

all that to fry an egg???? and you end up breaking the yolk lol

[Fantasysage]

@maplebanks Some people don't like their eggs runny as fuck.

[maplebanks]

@Fantasysage whatever

[lovecraft4780]

what would be a good substitute for bacon grease?

[paulwheaton12]

@lovecraft4780 lard

[lovecraft4780]

@paulwheaton12 lol 

[brandon9966]

@lovecraft4780 olive oil :) preheat for 5 minutes, turn down a notch below medium and yeah... cook ur eggs. bacon grease might taint the taste of your egg, but i've never tried it.

[lovecraft4780]

@brandon9966 ok cool.. Will try it. Thank you.

[MrSchpankme]

Cast Iron Cookware, the original non-stick, which can last forever!

[MrSchpankme]

Pork Fat Rules

[M1LERTYME]

WHAT IS  FF

[phychmasher]

"bacon squeezins" is a really gross term.

[musoyogi]

you broke the yolk! Yuck!

[JasperCook]

Thanks for your article on Cast Iron. I appreciate the info!

[thebestofall007]

try it with a slice of cheese.

[ritakyuhyun]

the egg is a bit ugly:'p

[a2redneck]

Paul, thank you so much for teaching me about cooking on cast iron. I found your website, richsoil(.com) ? and read your article about cast iron. I then went out and bought a lodge logic skillet (i know you don't recommend these but its the only USA made skillet i can find) i sanded down the inside to smooth it out then i seasoned it with bacon grease like you said. Now, cooking eggs is so easy! The eggs actually stick more to the old non-stick pans more than the cast iron. THANK YOU!

[wpc1013]

If the eggs are done in the pan they will be over cooked on the plate.

[therazz07]

Thank you for replying!

[bloozedaddy]

you broke your "dippy"....cardinal sin in PA Dutch country.....I'd send it back. hehe

[therazz07]

Now do you wash that after wiping the grease?

[kragier]

@therazz07 No!

With (most methods) of seasoning, washing it destroys the seasoning. Leaving the grease helps to build on the seasoning and make it more and more non-stick.

[210482fmj]

cast iron is not the choice where you need immediate heat manipulation as it takes very long to cool and very little change intemrpeture occurs when you remove from heat. some might argue that you dont need such quick heat manipulation to cook any food but some like cooking that way. but again there is great debate as to who actually needs to such manipulation. somethign that stays hot longer is more efficient to start with.

[kragier]

@210482fmj Yes, but that is why we have many pan types :)

./double post

[0987654321libra]

Enjoyed that, thank you. Cast iron cooking is fairly new to me and that helped a lot.

[LoveEnergee]

CUTE TOES! :D I'm afraid maybe the cholesterol is what provides the best area for non stick cooking since in your article every non-aminal oil does not work that great yet bacon fat and animal fat seem to do the trick. I guess partial vegetarian me would have a hard time with my new lodge pan. I just cooked or attempted to cook an omelette on it and out of two eggs I only ate one! LOL! Anyway thanks so much for your advice and time for those that do use all oils. : )

[VacuolateTuna]

i really like your spatula

[Glorybound1234]

Wow, who would have thought you could cook eggs in a cast iron pan, without them sticking all over the place? Thanks for the video. I think I will begin replacing my worn out expensive non-stick pans that have lost their non-stickiness, with some cast iron that lasts forever.

[IFknHateUTube]

thumbed down for breaking the yolk

[logos2600]

great video, saw that you make videos about permaculture so I had to subscribe

[Humperninkle]

this is the best vid ever!!!!!!!!!!

[Mesdriver]

I am a but puzzled here.

What is the advantage with a non stick pan?

All this scratching, makes me shiver.

[Stormclouds777]

I definately havent mastered our cast iron stuff. Ive got alot to learn. How can some people be so negative about such a harmless video? I cracked up at "Bacon squeezins" lol!! Thanks for posting this! Great video. :)

[Amsjrs12603]

very helpful, thank you! my husband just tried to make eggs in our cast iron skillet the other day and it was not pretty. thanks again for this video!

[mohawkmeat]

Who the hell keeps flicking the mic?

[paulwheaton12]

@mohawkmeat that's what my old camera used to do. I don't know why it did that.

[deepfatfryed]

@scarecrow6988 Its great to start with a good old skillet like a griswold but as this guys website states, even the cheap stuff can be made useable with the right seasoning over time. I got a locally made cast iron fry pan at my local farmers market for 15$ that I smoothed out with some wet sanding sandpaper and seasoned in the oven

[oddjobjujitsu]

scrambled egg?

...this was just mashed up omelet ...try cooking the eggs with cream and slow cooking and stirring constantly....this gives a beautiful soft and creamy scrambled egg just like in a top hotel for breakfast ...i never understand the over cooking till it is like rubber

[LEARNTOPLAYCRAPS]

@oddjobjujitsu Oh yes.....try sour cream instead of just cream or milk. Everybody wonders what is in my eggs and what makes them soooo good. I can't stand over done eggs either.

[oddjobjujitsu]

@LEARNTOPLAYCRAPS mm'mm the sour cream sounds like a good idea..never thought of that...thanks...yeah..eggs over done is not a good thing..just like well done steak..

[samuils]

Looks good can I have some?



[phatmatt7898]

to make scrambled eggs right you never stop stirring till they are done

[cascadejacques]

Dude, those "scrambled eggs" could choke a buzzard. Better reshoot this vid man!

[Sargitarius3]

Can I substitue butter instead of the bacon grease?

[saff3356]

so... this is the clip how not to make eggs in cast iron pan?

[harvardjrnl]

How long can you save bacon squeezins' (grease) for. Can it be saved in a mug for two weeks or more without going bad? Also:

1) I clean mine with hot water. I tried salt, but could never get the sticky stuff of completely, how do you manage?

2) How often does a CI need to be reseasoned and how do you do it? I was told to put in oven at 400 deg for 1/2 hour.

[hildeaux]

Hope you like chopped-up solid egg mass topped with flaky egg shavings! Delicious!

[speedbmp]

I like the term "bacon squeezins." We call it "bacon drippings" here in WV, but squeezins is cuter. :)

[propxprt69]

I thought it was a great video. Thanks.

[FarmLifeDreamer]

@microview

i use hot water if something is stuck to my pan, but i use paper towel too. im not afraid, especially since high temperatures are used often enough to wipe out the nasties that might be present. after you wipe the pan out, you *usually* reheat it with a little fresh oil, to ensure the seasoning stays strong. at least thats how i was taught. but hey, keep fear alive i guess. im just not afraid of germs i incinerated when i preheated my pan, ya know?

[EMTTACTICAL]

good video, I like it.

[MustLovePoop]

boy, those are some good-looking eggs, and please cut  your nails, pleazzzz

[noemi2007]

Good video, tx. Just got a cast iron skillet friend picked up for me at a yard sale down south and learning how to use and clean it. :-)

[vention4wh]

Woa! I use a well cured cast iron skillet all the time to fry my eggs but I seldom scramble them because the eggs stick to the skillet. I never applied salt before putting the eggs in and I never thought of using salt as a cleaning agent. Thanks for the video. I'm going to try that.

[TarantulaHand]

You need some lessons on using cast iron dude. Kinda got the right idea but paper towels on a hot oily cast griddle leaves paper fibers embedded in the seasoning.

[Kronikwookie]

i accidentally poured in the eggs right after removing my jumbo bacon. almost immediately, the eggs absorbed about half a cup of bacon grease. i still ate it but god damn i swear i will have a heart attack if i do it a second now

[OutdoorGearReviews]

Where did you find that spatula?

[paulwheaton12]

@OutdoorGearReviews I think that one came from the home depot. I have since found better ones.

I found one that is almost as good at  a dollar store for one whole dollar. Stainless. Perfectly flat edge. Wood handle so you can rest it on the skillet edge. The corners were a bit sharp, but it's a dollar!

[pantmig]

@OutdoorGearReviews Hey man is it me or is this the dumbest shit I've seen...granted that this guy is trying to show people how to cook on cast iron.. but there are people who should and people who shouldn't. This guy shouldn't

[KendrickSF]

I read the article on richsoil.com...But you failed to mention safety issues when cooking with cast iron.

First of all, you should cover the handle of a cast iron skillet with a dry pot holder whenever it is in contact with a heat source. People unfamiliar with cast iron cookware and too used to insulated pan handles find out that bit of wisdom pretty quick.

Second: Skillet pan handles should be at the 3:00/9:00 position unless they are actively being used.

[sweetnlight37]

you need to work on your scrambled egg technique dude..that was really sloppy.

...and that spatula? ...looks more like a paint scraper...lol

overall, i found it informative ...definitely learned something.

[tomsko33]

Yeah, but what if I don't the next thing I cook to taste like bacon?

[philaheen]

Dude, you busted the yoke. Start over. Cast iron rules.

[speck444]

the yokes on you

[jasongiddensviper478]

Wow mayby one day I will be able to do that! Just being a sarcastic but really you should show people how to season it properly before you try to show them it can be non stick.

[nedeljkomostar]

I like it. Thank you again for sharing it.

[lolloxor]

Bacon grease + cast iron pan, im loving that combo.

[saltifish]

Wow! This guy is frying eggs! That's amazing! .. some people r soo incredibly gifted

[paulwheaton12]

@saltifish I'll assume that is sarcasm? The idea is that the video is part of an article. Some people have trouble with eggs sticking to cast iron. The purpose here is to demonstrate a technique where they don't stick.

[alexqha]

Thanks for this! Awesome!!

[Aprilshowersss]

i just read your article. I just got my first cast iron skillet. unfortunately its not a smooth finished kind. but i will, with your tips caress it into submission. ty for the great info!

[StopStealingVideos]

Buitifull skillets ive just found found your webpage well done very well informed imformation on skillets seasoning ect ive uploaded my vid of my baby 8in skillet showiing the non-stick properties on a nice slick shiney surface hope you can check it out when you have time just for all us black iron users lol thnks man

[ertznay]

Nice touch using bacon fat.

[dookindasie1]

those eggs are over cooked ...................

[dookindasie1]

hit your egg on a flat surface the yoke wont leek

[DCFunBud]

I really enjoyed this video. So, you broke the yolk -- it happens to ALL of us. You handled it well: never complain, never explain. I save all my bacon fat, but it will never replace butter. I like your technique of salting the pan and not the food. Your waiting to heat the pan with the fat is not traditional but could be right for cast iron. I'll have to experiment. You are right. If the pan is not hot enough, the eggs will stick. "Attractive" scramble eggs is a real challenge.

[72542]

Great video. Thanks for the link on the Sufficient Self forum. k0xxx

[jcbrowns]

You busted the yolk. You suck. lol

[ken9279]

real men use bacon fat. yea, so good.

[gpinzone]

You overcooked those scrambled eggs. Otherwise, nice video!

[hardhitter0421]

You seem to have nicely seasoned griddles and pans...stop using metal utensils...it will eventually lift the seasoning or gouge, scratch it. Just a suggestion.

[paulwheaton12]

It is important to use a stainless steel spatula with a flat edge. For the reasoning, please see the article.

[hardhitter0421]

OK...I took another look at your up load...you are gentle with the spatula and it has rounded corners. I also love the idea that you used salt/pepper to the bacon grease. Good going and thank you.

[paulwheaton12]

The smooth surface of the griddle/skillet comes from using the stainless steel spatula. The more you use them together, the glassier the surface gets.

[hardhitter0421]

Interesting...that is a first I have heard of that...I could make sense...Thank you.

[flydaddyA]

you broke the yoke. that is a sin!!!!!. You never break the yoke

[tastygarlic]

Nice video, love that griddle! I use those for tortillas and as a trivet sometimes...

[kuumpirukas]

Nice video. How long did it take you to work it in so it's so non-stick. I've been trying to season my pan for months but every once-in-a-while when I'm starting to get there someone in my household manages to ruin it by sticking it in the dishwasher or cooking somesort of sauce in it and leaving it there.

Currently it's on it's second 60 min run in a 400 degree oven.

[brettsomers]

@kuumpirukas Thats too bad. My mother was always very explicit about how her skillets were to be treated. Still remember her speaking up every time she saw me squeezing Dawn into them. Only hot water and a scouring pad. Always dried on a hot burner immediately after washing. If the water is hot enough and the scouring thorough you can always get them clean without stripping the oil completely.

[111imstupid111]

You have giant hands

[paulwheaton12]

Yup. Very hard to find gloves.

[therealdenver]

that's a tortilla pan

[paulwheaton12]

Well, you can cook tortillas on it, but according to griswold, it is a griddle.

[kirksvillemale]

i have 4 lodge cast iron skillets and i wouldnt use anything else. my eggs just slide around and never stick

[tragicmagicMAN]

Another thing that most people dont know is that if you let your eggs get room temp. before cracking them into the pan they wont stick as bad....

[elchoaro800]

FF ...

[nlmaxx]

am not a big fan of cast iron skillets, (expect grill/roosting) cast iron may be cheap, butt dont give you a lott of freedom, no heatcontrol, slow and heavy 2 work with, u get dirty looking eggs and stuff... nope, i like 2,5mm copper inox gear like mauviel, great heat control, nice clean eggs.

[austinyun]

A single Mauviel copper pan is upwards of $200, corrodes, tarnishes, is soft and prone to denting, and will have to be replaced relatively quickly. On the other hand, short of silver, you won't find a metal with a higher conductivity.

A single cast iron pan is around $20, needs periodic seasoning, and will outlast you. It won't dent or warp barring REALLY extreme circumstances. It doesn't respond to heat changes as quickly as copper, but holds heat exceptionally well.

[MrBiscuit77]

@nlmaxx I think you need to learn how to cook and then you will understand the process.

[nlmaxx]

give me a cookie and i eat it :)

ofcourse he is showing that it can be done, eggs can be dificult to cook, i'll stick to my way :)

[tastygarlic]

Full copper is better for heat control when working with sauces, but it is very specific equipment. Delicate heat conduction can work against you - dropping a low-temperature ingredient into a high-temperature pa for example. Cast iron can hold its own temp well, and recovers quickly from ingredient temp variations. Just to use the right tool for the job, but there is no "all-in-one" master piece of equipment. Copper is the best for delicate sauces, agreed.

[annainutah]

Thanks to all of you who left a comment ! I appreciate the information, as I am starting out using Cast Iron Cookware AGAIN, as many years ago have not had luck with it; but seeing here are tips I did not know of e.g. salt and pepper which stops the eggs sticking to the pan, the type of spatula your using and salt to cleanup the sticky stuff. AnnA

[darrin4746]

nice video, but if you put somegrease on your spatula , it will slide right under the eggs ,, just for info.......

[dnutz111]

Hi Paul and thanks for the video. How do you store your bacon grease? In the refrigerator? How long does it last?

[CrazyElectoneSteven]

LOL, never heard of it called "bacon squeezins" before! Makes me laugh!!

[christentze]

damn, i've never used bacon squeezins before, but it looks like a just a lil bit went a long way! lol, just that tiny teaspoon greased the pan well. it's powerful stuff! it must make the food taste better.

[paulwheaton12]

Well, of course it makes everything taste better! Especially popcorn! But most oils work well.  If I'm out of bacon squeezins, I like to use organic shortening (I think it is actually palm oil).

[dav1099]

Very good video, i enjoy cooking on cast iron when ever possable. What does the ff stand for? Keep up the good work!

[paulwheaton12]

I was trying to show what it looks like when it works right. I wanted to not leave anything out. Some cooking stuff seems to skip the important stuff, so it feels a bit like "magic happens here ...". So the "FF" is "fast forward" - just waiting for it to cook a bit.

[svtcontour]

Cast iron rocks

[ultramegabob2]

Looks like you got your pans seasoned real good, Im working on getting mine that way.

[paulwheaton12]

If you read my article, you'll see that I'm not a big fan of seasoning in the oven. Oh sure, that helps, but I think nothing seasons a pan like proper use. I made this video to demonstrate what proper cooking in cast iron is supposed to look like. When I first started, I was beginning to come to the errant conclusion that cast iron always sticks. But the truth is that with a little knowledge, cast iron is way better than anything else.

[CookingwithSean]

Great video!

[pandabearzx2]

Great video and I found your site very informative.

[LittleChef224]

Stop puttting FF. It can get annoying u know... but good vid.

[errorcodenumber1]

ya know there is a thing called a dishwasher or if your really old school there is even a thing called a sink...

[papa4114]

its cast iron, you dont wash it!!!! smart ass

[paulwheaton12]

There's a good reason to not wash cast iron that way. Take a peek at the full article at richsoil. Besides, think about where rust comes from.

[bucksatan1]

I guess bacon fat is better than teflon in your body.

[patchcords]

Cast Iron is the best! I first was using "non-stick" pans and found them to flake....:(

NOW I'm using Cast Iron :)

[grrrnola]

thank you VERY much for this. i needed to see it in action. i just bought a cast iron skillet (it's my first one). i'm 22 and my family never cooked with one at home so i was on my own in discovering it. i've read about the salt, and the water tests and all that, but i guess i'm a visual learner. i needed to see what the eggs looked like when they hit the pan. i also discovered through your article on your site that i was using the wrong kind of spatula (bamboo, for fear of scratching the pan).

[STEPcoach]

Thank you for this clear, simple explanation of something that has baffled me for months!