@ytmalveo I just wanted to show others that have been thinking of getting into cast iron cooking some basic steps/tips. Eggs were just something fast and easy to show. Thanks for watching and for the comment.
your pan needs to be better seasoned, clean surface if not smooth or even, dry with cloth then heat pan for several minutes coat the inside of the pan with bacon grease or a high heat oil like coconut oil, or lard, not olive oil place in an oven for about an hour, for the first seasoning, your may need to repeat the process but once the pan is properly seasoned, I've done this with my cast iron and eggs just slide all over the pan, and get a steal spatula, no need for plastic with cast iron.
And when it comes to cleaning out food that's stuck, I just let the pan cool off for a few minutes, then I pour some very hot water from the faucet in the pan and let it sit for a few more minutes, then take a steel scrubber and GENTLY run it over the pan. It doesn't scrape off any of the seasoning and gets out whatever's stuck. But again, that's just how I do it. I know some people treat cast iron like a religion with specific instructions, but I don't. I just do what I"ve found to work.
Haven't seen if you've posted anything since this, but I was glad to hear you'll be using steel utensils. They work much better with cast iron in my experience. I'm no expert either, but for me, the most sure-fire way to avoid food like eggs sticking is to use a saturated fat like butter instead of olive oil. Obviously, I don't want to use butter too often for health reasons. Finally, since iron retains heat so better than other types of pans, I never use more than medium heat.
When you use your cast iron for the first time, use soap and water. Then season it by putting a thin coating of Crisco. Open the windows, and bake the skillet on 350-400 in the oven for about an hour. Let it cool. Next time, put a thin coating of Crisco on the pan, before you cook anything then put in your oil or butter to saute'. THE REAL TRICK is to after cooking, clean the pan without soap, remove all remaining grit, apply Crisco, heat the pan and let cool EACH TIME after you cook.
I would recommend an oil with a higher smoking point, and you were right, I think your heat was too high. Medium to Med-High is fine with cast iron, just let it pre-heat for several minutes. My other suggestion is to crack your eggs and open them closer to the pan. You looked like you were dropping bombs from a B-29. As long as you keep seasoning your skillet after every use, it should get better and better, and become virtually non-stick.
@Bigoldjeff1956 "dropping bombs"....that's sooo funny! I was thinking the same thing when he was crackin the eggs. I suppose if you like em over hard he's got it down but if you like dippy eggs...not so much lol
@krazzeekaren I know how to make them over easy "dippy egg" but I used these for on a sandwich. I can cook me some eggz... LOL... I break them open with one hand. Thanks for watching. It's like I always say. Let's all learn from each other. Joe Tactical
Looks like you pretty much know the mistakes in this video already, so you'll be just fine using your cast iron pan! Like anything just takes some practice, plus trial and error is fun! I am new to cast iron cooking still mysely, but LOVE both my pieces. Food just seems to taste better when cooked in them! A couple of suggestions, use fairly low heat for eggs, I use "3" on my stove top and when seasoning use a high smoke point oil, and do multiple thin layers instead of a heavier layer.
when u r done using it and uve cleaned it out with the water u wanna take a paper towel and wipe out as much of the water as possible and then take a paper towel and put it over the mouth of the oil and get a lil bit and rub down the whole pan, outside and everything, other wise it will rust while its sitting, if u have any questions u can message me, i use it daily and i learned how to use it while camping with boyscouts
@JTWoof Thanks for the tips... When I was done I washed it with water then I wiped it down with a paper towel then I put it back on the stove to dry even more then I used oil like you said... Thanks for your help. Its like I always say. Lets all learn from each other. Joe Tactical
@joezbackwith2gatz when i clean it, i either use hot water from the tap at home or fill it with water and boil it and when i dumb it i immediatly wipe it real good with a paper towel and it should all evaporate, i just dont like heating it up with nothing in it, and make sure u dont over oil it, especially if u ever use something like bacon grease or any other animal fat, as any extra will get rancid and can cause u to get sick, u should be fine if u use just olive oil though
@JTWoof Yea for me olive oil is the best... I made cornbread in my dutch oven tonight and it came out pretty good. It burned a little bit in the middle. I cooked it on the stove but I used an extra burner grate to raise it up off the flame. Thanks for all the comments and for watching. Its like I always say. Lets all learn from each other. Joe Tactical
@joezbackwith2gatz Try and oil with a higher smoking point for seasoning the pan. don't forget a couple layers of seasoning on the outside to help prevent rust, not that rust if very likely if you dry. I've been leaving my cast iron in the oven even when using the oven for other things. I figured since I'm running my oven to bake or whatever, might as well put my cast iron on the 2nd rack and work on it's seasoning!
tht was a preseasoned pan but they dont come seasoned very well, the best way to season them is with use, just have a couple buddies over and cook up a few pounds of bacon, u also dont wanna heat up the pan without anything in it, it can weakin the iron, when u clean it u wanna avoid scraping it, just put some hot water and using a toilet brush works with, u just need a stiff bristled brush thts not metal, and for tough cleaning put water in it and boil it and scrub with the brush
my grandparents used to build a fire pit, fill the pan up with grease and then put it in the pit until it caught itself on fire and burnt itself out. You only did it once and it was good for a lifetime of use. Still using one from my grams. Now my wife, she rubbed it with lard and placed it in the oven for a few hours @ 250. Works better than a nonstick pan.
@rodmanm Thanks for the tip... I found some old cast iron pans I got a few years back... There are all rusted but Im going to clean them up and I might set them on fire in my nexy campfire... Thanks again. Its like I always say. Lets all learn from each other. Joe Tactical
@joezbackwith2gatz One sure way to ruin those rusty pans is to put it in a fire..!! As a cast iron collector I would discourage you not to do it and recommend a 50/50 mix of vinegar and water for removing the rust and then a good scrubbing with bar keepers friend and a stainless steel scrubbie wash with soap and water, rinse then season.
Some cast iron cookware come "seasoned". Your's looks already pre-seasoned. It has a black layer of carbon on it. If your cast iron cookware is gray in color it is not seasoned and then you do need to season it properly before you use it. I like cast iron, but it's fricking heavy to flip food in the pan so, I've been using a carbon steel wok for most of my frying. :-)
@Commiefornia Yeah it said it was preseasons but I still like to use a good bit of oil. I didnt know that about the grey... Thanks for the tip. I had 3 cast iron skillets a few years back but I dont know where they are. They are indeed heavy and cant flip. I am thinking of getting a wok too. Thanks again. Its like I always say. Lets all learn from each other. Joe Tactical
@jmcandidi Thanks for the tip... Im a big fan of olive oil because I can use it for everything. It would be good to have some bacon fat on hand to really get it going... Thanks for watching and for the comment.
Looked pretty damn delicious to me...whenever I wash my cast iron I usually put some olive oil in them and let them sit in the oven for a few minutes it helps keep the non stick surface
@charlesjones32787 Thanks... They were great on some wheat toast. The pan was very easy to clean when still hot. Im still learning but even with me not knowing the right way it still worked out. Thanks for watching and for the tip. I gotta get my oven working again and Ill try putting them in thee to help clean/season. Its like I always say. Lets all learn from each other. Joe Tactical
@m4shadow Thanks... Yeah thats what I was thinking... It was my first run and the pan stays hotter longer so when I lowered the heat it still was very hot... Thanks again.
how to cook an egg : )
Funny.
Fred : )
ytmalveo 2 days ago
@ytmalveo I just wanted to show others that have been thinking of getting into cast iron cooking some basic steps/tips. Eggs were just something fast and easy to show. Thanks for watching and for the comment.
joezbackwith2gatz 2 days ago
your pan needs to be better seasoned, clean surface if not smooth or even, dry with cloth then heat pan for several minutes coat the inside of the pan with bacon grease or a high heat oil like coconut oil, or lard, not olive oil place in an oven for about an hour, for the first seasoning, your may need to repeat the process but once the pan is properly seasoned, I've done this with my cast iron and eggs just slide all over the pan, and get a steal spatula, no need for plastic with cast iron.
ABGAN100 3 weeks ago
And when it comes to cleaning out food that's stuck, I just let the pan cool off for a few minutes, then I pour some very hot water from the faucet in the pan and let it sit for a few more minutes, then take a steel scrubber and GENTLY run it over the pan. It doesn't scrape off any of the seasoning and gets out whatever's stuck. But again, that's just how I do it. I know some people treat cast iron like a religion with specific instructions, but I don't. I just do what I"ve found to work.
jsumudio 3 weeks ago
Haven't seen if you've posted anything since this, but I was glad to hear you'll be using steel utensils. They work much better with cast iron in my experience. I'm no expert either, but for me, the most sure-fire way to avoid food like eggs sticking is to use a saturated fat like butter instead of olive oil. Obviously, I don't want to use butter too often for health reasons. Finally, since iron retains heat so better than other types of pans, I never use more than medium heat.
jsumudio 3 weeks ago
When you use your cast iron for the first time, use soap and water. Then season it by putting a thin coating of Crisco. Open the windows, and bake the skillet on 350-400 in the oven for about an hour. Let it cool. Next time, put a thin coating of Crisco on the pan, before you cook anything then put in your oil or butter to saute'. THE REAL TRICK is to after cooking, clean the pan without soap, remove all remaining grit, apply Crisco, heat the pan and let cool EACH TIME after you cook.
DCFunBud 1 month ago
I would recommend an oil with a higher smoking point, and you were right, I think your heat was too high. Medium to Med-High is fine with cast iron, just let it pre-heat for several minutes. My other suggestion is to crack your eggs and open them closer to the pan. You looked like you were dropping bombs from a B-29. As long as you keep seasoning your skillet after every use, it should get better and better, and become virtually non-stick.
Bigoldjeff1956 2 months ago
@Bigoldjeff1956 "dropping bombs"....that's sooo funny! I was thinking the same thing when he was crackin the eggs. I suppose if you like em over hard he's got it down but if you like dippy eggs...not so much lol
krazzeekaren 3 days ago
@krazzeekaren I know how to make them over easy "dippy egg" but I used these for on a sandwich. I can cook me some eggz... LOL... I break them open with one hand. Thanks for watching. It's like I always say. Let's all learn from each other. Joe Tactical
joezbackwith2gatz 3 days ago
Looks like you pretty much know the mistakes in this video already, so you'll be just fine using your cast iron pan! Like anything just takes some practice, plus trial and error is fun! I am new to cast iron cooking still mysely, but LOVE both my pieces. Food just seems to taste better when cooked in them! A couple of suggestions, use fairly low heat for eggs, I use "3" on my stove top and when seasoning use a high smoke point oil, and do multiple thin layers instead of a heavier layer.
caniaccharlie 2 months ago
equip 2 endure has an awesome vid on cast iron. should check it out
theshaunblish 3 months ago
when u r done using it and uve cleaned it out with the water u wanna take a paper towel and wipe out as much of the water as possible and then take a paper towel and put it over the mouth of the oil and get a lil bit and rub down the whole pan, outside and everything, other wise it will rust while its sitting, if u have any questions u can message me, i use it daily and i learned how to use it while camping with boyscouts
JTWoof 4 months ago
@JTWoof Thanks for the tips... When I was done I washed it with water then I wiped it down with a paper towel then I put it back on the stove to dry even more then I used oil like you said... Thanks for your help. Its like I always say. Lets all learn from each other. Joe Tactical
joezbackwith2gatz 4 months ago
@joezbackwith2gatz when i clean it, i either use hot water from the tap at home or fill it with water and boil it and when i dumb it i immediatly wipe it real good with a paper towel and it should all evaporate, i just dont like heating it up with nothing in it, and make sure u dont over oil it, especially if u ever use something like bacon grease or any other animal fat, as any extra will get rancid and can cause u to get sick, u should be fine if u use just olive oil though
JTWoof 4 months ago
@JTWoof Yea for me olive oil is the best... I made cornbread in my dutch oven tonight and it came out pretty good. It burned a little bit in the middle. I cooked it on the stove but I used an extra burner grate to raise it up off the flame. Thanks for all the comments and for watching. Its like I always say. Lets all learn from each other. Joe Tactical
joezbackwith2gatz 4 months ago
@joezbackwith2gatz Try and oil with a higher smoking point for seasoning the pan. don't forget a couple layers of seasoning on the outside to help prevent rust, not that rust if very likely if you dry. I've been leaving my cast iron in the oven even when using the oven for other things. I figured since I'm running my oven to bake or whatever, might as well put my cast iron on the 2nd rack and work on it's seasoning!
caniaccharlie 2 months ago
tht was a preseasoned pan but they dont come seasoned very well, the best way to season them is with use, just have a couple buddies over and cook up a few pounds of bacon, u also dont wanna heat up the pan without anything in it, it can weakin the iron, when u clean it u wanna avoid scraping it, just put some hot water and using a toilet brush works with, u just need a stiff bristled brush thts not metal, and for tough cleaning put water in it and boil it and scrub with the brush
JTWoof 4 months ago
boil out potato skins for hours
william14ification 4 months ago
Coat it in oil and re-season it. Google is great!
rooftopeagle 4 months ago
@rooftopeagle Indeed... Yea I used a lot of olive oil after I was done...
joezbackwith2gatz 4 months ago
@rooftopeagle Thanks... Ill have to try that.
joezbackwith2gatz 4 months ago
my grandparents used to build a fire pit, fill the pan up with grease and then put it in the pit until it caught itself on fire and burnt itself out. You only did it once and it was good for a lifetime of use. Still using one from my grams. Now my wife, she rubbed it with lard and placed it in the oven for a few hours @ 250. Works better than a nonstick pan.
rodmanm 4 months ago
@rodmanm Thanks for the tip... I found some old cast iron pans I got a few years back... There are all rusted but Im going to clean them up and I might set them on fire in my nexy campfire... Thanks again. Its like I always say. Lets all learn from each other. Joe Tactical
joezbackwith2gatz 4 months ago
@joezbackwith2gatz One sure way to ruin those rusty pans is to put it in a fire..!! As a cast iron collector I would discourage you not to do it and recommend a 50/50 mix of vinegar and water for removing the rust and then a good scrubbing with bar keepers friend and a stainless steel scrubbie wash with soap and water, rinse then season.
biolectron 4 months ago
Some cast iron cookware come "seasoned". Your's looks already pre-seasoned. It has a black layer of carbon on it. If your cast iron cookware is gray in color it is not seasoned and then you do need to season it properly before you use it. I like cast iron, but it's fricking heavy to flip food in the pan so, I've been using a carbon steel wok for most of my frying. :-)
Commiefornia 4 months ago
@Commiefornia Yeah it said it was preseasons but I still like to use a good bit of oil. I didnt know that about the grey... Thanks for the tip. I had 3 cast iron skillets a few years back but I dont know where they are. They are indeed heavy and cant flip. I am thinking of getting a wok too. Thanks again. Its like I always say. Lets all learn from each other. Joe Tactical
joezbackwith2gatz 4 months ago
And when your done cooking you reuse the fat or lard and put in a tin can and put it back in the fridge for later use
jmcandidi 4 months ago
@jmcandidi Thanks for the tip... Im a big fan of olive oil because I can use it for everything. It would be good to have some bacon fat on hand to really get it going... Thanks for watching and for the comment.
joezbackwith2gatz 4 months ago
This is Alex not jen just using her account
jmcandidi 4 months ago
I used saved bacon fat or meat fat to season the pan thats what I prefer
jmcandidi 4 months ago
Looked pretty damn delicious to me...whenever I wash my cast iron I usually put some olive oil in them and let them sit in the oven for a few minutes it helps keep the non stick surface
charlesjones32787 4 months ago
@charlesjones32787 Thanks... They were great on some wheat toast. The pan was very easy to clean when still hot. Im still learning but even with me not knowing the right way it still worked out. Thanks for watching and for the tip. I gotta get my oven working again and Ill try putting them in thee to help clean/season. Its like I always say. Lets all learn from each other. Joe Tactical
joezbackwith2gatz 4 months ago
your pan was to hot look here southernfood.about . com
m4shadow 4 months ago
@m4shadow Thanks... Yeah thats what I was thinking... It was my first run and the pan stays hotter longer so when I lowered the heat it still was very hot... Thanks again.
joezbackwith2gatz 4 months ago