Cleaning Cast Iron after Scrambled Eggs

[derekoncastiron]

Hi Appleita,

Thanks for your comment. Salt is great for stubborn egg residue... great suggestion. I usually find that hot water and a plastic scrubber are all you need for most scrambled egg cleanup jobs. Those plastic mesh bags that oranges and other fruit come in are also great (and you don't have to feel bad about throwing them away afterwards). Thanks again for stopping by!

-Derek

[Appleita]

On a well seasoned pan the only thing you need to clean it with is coarse salt...or any kind of salt for that matter. Just put a tablespoon or two in the dry pan and scrub it around with a paper towel. Then rinse with hot water...dry...and wipe a thin glaze of oil on it. It's good to go.

[derekoncastiron]

Hi logos2600,

Cooking with cast iron definitely throws a few more wrinkles into the routine... but I think those wrinkles are worth it for your health.

If you start with a shiny pan (oiled), you have a good chance of the eggs sliding out, but not always. Fried eggs are usually much more cooperative, but the action of scrambling often causes things to stick a bit. Any chance you like fried eggs? Another thought is to just leave the pan and do the clean-up later that day.

Hope this helps.

[logos2600]

5 minutes to clean, 2 minutes to scrub the egg off, 5 minutes to heat on the stove to dry. Who has the time and patience to spend 12 minutes every day after breakfast doing this? Everyone says that if you have a well seasoned pan and heat the pan just right before adding the eggs, they don't stick. But they still do, and I've never seen anyone else do it and not have them stick.

[tiborspoon]

I am hooked on cast iron too. If a pan is seasoned right, eggs should just glide out with no residue and absolutely no sticking. Eggs should be cooked at med low to med heat so they wont burn to the pan, and I don't know if it makes a difference, but I usually add a few drops of water to eggs to give them some fluff.

If while frying chicken in the back yard a hawk drops a dead muskrat into the hot oil. Consider using soap at this point.

[cucumber202]

i have the volume on high and i can't hear you very well.

[Muscovee]

"On a well seasoned pan you probably don't even have to wait five minutes." On a well seasoned pan, you don't even have that egg mess at all! I would take a closer look at how well seasoned your pan really is. Mine still has a ways to go before it reaches perfection, but I made scrambled eggs this morning and my pan only needed a quick wipe with a clean rag and the eggs slid out onto the plate without any extra help other than tilting the pan.

[derekoncastiron]

Hey Muscovee,

Thanks for commenting!

I agree with you that on truly well-seasoned cast iron, the eggs slide right out. I find that if I jump the gun and start the eggs before the pan is really warmed up, sometimes they stick a bit more. I also suspect that most folks don't use their cast iron as much as I do... and may have more sticking problems. Thanks again. Happy cast iron cooking to you!

-Derek

[Muscovee]

You have inspired me to go even farther! Later the same day I placed a frozen block of sloppy muddy chili in the same pan as the eggs from this morning, put it in the oven (covered) at 250 for an hour or so, and still very little mess. I did use a very quick water scrub for some slop, but we're talking 10-15 second's worth. There should be a cast iron party where people show up with a pan each, and do bacon, eggs, pancakes, steak, fried chicken, pork chops, onions, potatoes etc. Oh boy.

[tastygarlic]

Love that idea... I'll be there with my collection! : )

[logos2600]

Thanks so much for the video! Scrambled eggs have always stuck bad for me, which is quite a problem because i have them almost every day. But this works great for me, thanks!

[svtcontour]

Cast iron is the best. BEST I say :)

[WiredTurkey316]

Blasphemer!! While the pan is still hot just dust the egg bits out with some extra course steel wool (not plastic) and your done. Cleaning with water is the fastest way to destroy the non stick coating you've created with all that baked on grease. I know it sounds nasty to never "wash" cookware, but after a few meals, your eggs just slide around in the pan smoother than new Teflon.

[derekoncastiron]

Mr. Wired Turkey,

I have not experienced the trouble you describe when cleaning with water... perhaps the pan is too hot when you do this? In any case, I am intrigued by your steel wool method, and would love to see a video of it.

Thanks!

-Derek

[biolectron]

WiredTurkey, why would you use steel wool to scrub your CI.? to me thats cutting into your Patina and destroying your surface you've created. Just do what was done here it doesn't hurt the grease build up at all...!!! Cast iron user for 30 years

[sburnham79]

Cast Iron Is Waaaaay Better Then Teflon!!!

[HairyTurds]

right on dude. I'm new to the iron skillet, my eggs stick pretty bad still. I think I'll just stick to frying bacon for awhile.

[EbolaV1rus]

Season it everyday, it will become nonstick in a week. Just rub a light coat of lard or bacon grease over it all (very thin coating) put into a 300 degree oven until it starts to smell hot(about and hour) and then shut off the heat. Repeat the process every day for a week. Cast iron is all I use, and even though my iron is well seasoned, I still season it all every week, just to keep a good nonstick coating on it. Also, NEVER wash your iron with soap. Get a plastic scraper, and use that.

[kooktocook]

I use mine quite frequently. I follow the same steps. I place back on the element for a quick second until dried. They are so easy to clean and last forever. I have used them for years (some are decades old). cheers! KtC

[derekoncastiron]

Hi KtC,

I'm in the process of trying to wean my family and friends away from teflon... and so have taken up blogging and posting videos of cast iron how-to's! Good to connect with a fellow cast iron user.

-D