im definitely sure i noticed cast iron gives omelettes a slightly bitter taste. CArbon steel produces nicer tasting omelettes. I have noticed omelettes do taste different in cast iron pans. I noticed a definite bitter taste. YOu may also find the same
Nice video, however I'm more interested in your thermometer, what make is it and where did you get it? I can never tell if my pans are hot enough, I think they are normally too cold but an infra-red thermometer like that would be ace.
i just watched this at 4 in the morning and decided i was going to make an omelette after finishing it looked nothing like shit but it was so god dam good. i showed my dad a picture and all he did was laugh at my cooking skills
I've never had luck seasoning at that low a temperature but go ahead an try it as it cannot hurt. My pans will see 600 when searing a steak so taking them to 450-500+ is of no concern. Just don't do anything silly like stick them in water at temps like that!
I don't mind a bit of color on mine, most is from the browned butter. I think browning the butter adds a bit of nuttiness that I like. If you don't then alter to your taste of course. I let my eggs, cheese, and add-in's like this steak warm to room temp before cooking. That way it doesn't take much to get them where I'd want them. If the steak were to get too hot it would over cook and I want it to stay nice and med-rare. But again, to each their own. The point is to see what cast can do.
I am just now switching to cast iron after having only cooked with nonstick. The information I have found about nonstick coating concerned me and I'm looking forward to using cast iron, but I needed to find out how to use it properly to avoid sticking. Thanks for the great video and the description was helpful as well.
cast iron is great for cooking omlettes at high tempreture. IT doesn't work well for low tempreture slow cooked omletes though. you need to make sure the pans is very hot to make sure it doesn't stick. cast iron likes omelttes to set very fast at high heat and if you try cooking them at low heat the mixtures seams to actually attach to the pan. Cast iron pans are not suitable for slow cooked omlettes
Wrong, I cook at med low on my electric stove and my eggs glide around the pan, but most importantly they don't get that gross crispy overcooked skin on them.
@bubba670987 For fried eggs, I do the same. I like a creamy inside on an omelet but prefer the outside just slightly browned, not blonde. If you could be here to try one it is not like the skin at all on a fried egg. It is mostly just color from the hot butter that adds flavor in my opinion. In all, the key is not to overcook the omelet. So many people treat them like they need to be punished.
A couple of my co workers are into cast iron ware and I just purchased a few pieces myself..anyhow they brought their pans to work and used a die grinder with a scotch brite pad to buff down the inner surfaces to make them extra smooth. Then they were reseasoned. I was thinking if all else fails this would be a good method to knock off the baked on oil. A dremmel tool used with medium coarse scothbrite is a good substitute.
It has nothing to do with adding seasonings but everything to do with how the pan itself is cared for. If you read the full description I explain how to season a cast iron pan so that it is ready for cooking.
@level2seven "Seasoned" cast iron is basically baked on fat. It both maintains the non-stick properties and also keeps the pan from rusting.
You can season by coating the entire pan with crisco and baking the pan in the oven.
Regular use with proper cooking lipids will help a lot. Also, DO NOT use soap when cleaning your pan. Use hot water, a nylon scrub brush, and dry it immediately afterwards.
im definitely sure i noticed cast iron gives omelettes a slightly bitter taste. CArbon steel produces nicer tasting omelettes. I have noticed omelettes do taste different in cast iron pans. I noticed a definite bitter taste. YOu may also find the same
210482fmj 1 month ago
Comment removed
210482fmj 1 month ago
a tripod at 1:15 would be nice
AlanMolstad 1 month ago
Nice video, however I'm more interested in your thermometer, what make is it and where did you get it? I can never tell if my pans are hot enough, I think they are normally too cold but an infra-red thermometer like that would be ace.
mheys1 3 months ago
,, cast iron,,, you done good, shopdogsam
shopdogsam 3 months ago
2 eggs lol i use 10 -.- but im not fat don't worry :P
TheBambipower 5 months ago
Two egg omelet, lol.
norxcontacts 8 months ago
What's with all the fancy cooking things
AsuncionIsabella 8 months ago
Is this a 10" ?
joanneyoon 8 months ago
i just watched this at 4 in the morning and decided i was going to make an omelette after finishing it looked nothing like shit but it was so god dam good. i showed my dad a picture and all he did was laugh at my cooking skills
pkerfromheaven 8 months ago
two eggs? I use 6
Brunkvic 9 months ago
I've never had luck seasoning at that low a temperature but go ahead an try it as it cannot hurt. My pans will see 600 when searing a steak so taking them to 450-500+ is of no concern. Just don't do anything silly like stick them in water at temps like that!
penick000 9 months ago
do you really season your iron at 450-500? Most videos are saying 250-300 for a couple hours.
Christusolus 9 months ago
those are fried eggs where I come from....don't like my omelets browned like that...I'm guessing the steak and cheese were cold also.
bloozedaddy 9 months ago
I don't mind a bit of color on mine, most is from the browned butter. I think browning the butter adds a bit of nuttiness that I like. If you don't then alter to your taste of course. I let my eggs, cheese, and add-in's like this steak warm to room temp before cooking. That way it doesn't take much to get them where I'd want them. If the steak were to get too hot it would over cook and I want it to stay nice and med-rare. But again, to each their own. The point is to see what cast can do.
penick000 9 months ago
I am just now switching to cast iron after having only cooked with nonstick. The information I have found about nonstick coating concerned me and I'm looking forward to using cast iron, but I needed to find out how to use it properly to avoid sticking. Thanks for the great video and the description was helpful as well.
10forRP 11 months ago
thanks for the vid, just made a delicious omlet
tractorup 1 year ago
Your eggs slide out so easily. I simply cannot do that with my cast iron skillet. I am quite jealous.
itsmpt 1 year ago
@itsmpt Expand the description under the video and you will see how I season mine.
penick000 1 year ago
Wow. Tripod plz.
phychmasher 1 year ago
cast iron is great for cooking omlettes at high tempreture. IT doesn't work well for low tempreture slow cooked omletes though. you need to make sure the pans is very hot to make sure it doesn't stick. cast iron likes omelttes to set very fast at high heat and if you try cooking them at low heat the mixtures seams to actually attach to the pan. Cast iron pans are not suitable for slow cooked omlettes
1982FMJ 1 year ago
@1982FMJ
Wrong, I cook at med low on my electric stove and my eggs glide around the pan, but most importantly they don't get that gross crispy overcooked skin on them.
bubba670987 1 year ago
@bubba670987 For fried eggs, I do the same. I like a creamy inside on an omelet but prefer the outside just slightly browned, not blonde. If you could be here to try one it is not like the skin at all on a fried egg. It is mostly just color from the hot butter that adds flavor in my opinion. In all, the key is not to overcook the omelet. So many people treat them like they need to be punished.
penick000 1 year ago
A couple of my co workers are into cast iron ware and I just purchased a few pieces myself..anyhow they brought their pans to work and used a die grinder with a scotch brite pad to buff down the inner surfaces to make them extra smooth. Then they were reseasoned. I was thinking if all else fails this would be a good method to knock off the baked on oil. A dremmel tool used with medium coarse scothbrite is a good substitute.
xlasvegan7x 1 year ago
what does "seasoning" the pan actually mean? using it a lot or using seasoning?!
level2seven 1 year ago
@level2seven
It has nothing to do with adding seasonings but everything to do with how the pan itself is cared for. If you read the full description I explain how to season a cast iron pan so that it is ready for cooking.
penick000 1 year ago
@level2seven "Seasoned" cast iron is basically baked on fat. It both maintains the non-stick properties and also keeps the pan from rusting.
You can season by coating the entire pan with crisco and baking the pan in the oven.
Regular use with proper cooking lipids will help a lot. Also, DO NOT use soap when cleaning your pan. Use hot water, a nylon scrub brush, and dry it immediately afterwards.
ocelotxp 1 year ago
Great video! I need to get me one of them.
hareball196969 2 years ago
I hope you didn't get too dizzy! My solo camera skills need work.
penick000 2 years ago
I'm an offshore fisherman...I can take it haha
hareball196969 2 years ago