ฝัง
- เผยแพร่เมื่อ 9 ม.ค. 2016
- How to make your cast iron skillet perform as well as teflon. And, we give you a great breakfast recipe too. When done, allow the cast iron skillet to cool and clean out with hot water. Next time you use it, do the olive oil and butter procedure again.
- แนวปฏิบัติและการใช้ชีวิต
Growing up my mom called them One Eyed Jacks. They were her favorite. She's gone now. Love the memories.
Isn't it funny how certain dishes take you back in time?
My dad called these hole in ones lol
We grew up calling it an "Ox eyed egg". My mom was from Texas.
Thank you so much! Of all advices on TH-cam on how to make cast iron non-stick only yours worked as a charm! I was about to give up on my skillet and couldn’t understand all the hype about cast iron. Your advice helped immensely and now it’s the only skillet I want to use.
Hit me with a stick!! I just tried your method as you described in your video and my scrambled eggs came out great!! NOTHING stuck!!! Thank you again for posting this!!! Excellent!!!
Glad it worked!
I know some people are being a little sarcastic about the tips in this video...but a LOT of people, especially those who are new to cast iron, don't know how to use them correctly and this is a good starting point.
If you're experienced in using cast iron, these tips may seem basic....but if you're new, they're very helpful.
Well put, especially if you have their newer cast iron that isn't smooth.
I’ve recently gotten into cast-iron skillets and I have to say they are amazing. I’ve never had a Teflon pan that performed anywhere near as well as cast-iron as far as non-stick goes. And I just got the cheap lodge cast iron too. Works great.
I would say inexpensive but good quality Lodge cast iron skillet. I have an 80 year old Lodge cast iron skillet and new Lodge cast iron skillets. I use and love all of them on a regular basis.
WOW!! Just tried this after months of frustration. This works as stated. Thanks!!!!
Glad it helped!!!
Thanks for making it so simple. Now to put the lesson to the test!
just bought my very first skillet thanks for the tip
atb
steve
That was awesome! I have a whole set of cast iron and I had no idea what to do to make it non stick. Thanks so much!
Perfectly done! Thanks for the tip.
Thank you!
*THAT'S AWESOME!*
1. Great Teflon recipe
2. Great breakfast recipe
Thank you!
Thanks for making this video 👍 👍, made me hungry 😊
Thanks for this video!
One of favorite breakfasts since I was a little kid.
We love it.
When my mother died back in 2006, she left us a bunch of old cast iron pans. She never used them, they were my grandmother's pans and skillets and she had just hung them around the kitchen as decoration. I had always used Teflon frying pans and after 6 to 9 months of use, they would always start to go bad even following the recommended care. I got tried of shelling out $40 or $50 to buy a new frying pan every 9 months. The old cast iron pans hanging around in the kitchen were all blackened over. One day I decided to clean them up and put them in the self cleaning oven. It turns out I have a bunch of really nice Wagner Pans & skillets that were made in between 1920 and 1940. I watched some videos on how to season them and they work fantastic now. These old Wagner pans have a much flatter surface than the new Lodge cast iron pans.
This post makes my day. Thank you.
I'd sell those pans and get some composite or cladded pans. They're lighter, distribute heat better, handle easier, and can also be seasoned. -They're also more durable than CI.
I have looked into this a bit and from what I have found, the reason that your older pans are smoother is quite simple, 1) Your older pans where made differently then the mass produced pans Lodge puts out now, from what I can find older pans went through another step Lodge cut out to reduce the price of their pans to make them more affordable, and that is they do not smooth the pans before selling or so I have read. Pans used to be worked smooth before selling, but it adds more steps and more cost. and 2) use of the pan seems to smooth the pan over time. I have read people say that after several years of use their lodge pans eventually become as smooth as what you say your pan is. I have only just recently bought my first cast iron pans so I can only tell you what I have read or watched to this point.
So now you have something built to last that does a good job. Your grandkids can use your grandma's pans when you are dead. I love my cast iron pans. Just like you the teflon ones are just cheap throwaway junk. I think thats intentional on the part of the people who make them. Enjoy no longer buying new ones twice a year and having some quality. Your grandma would be proud.
I refuse to use teflon I think they are toxic and stick to my cast iron always plus I can make my cornbread in the skillet as is and put in oven.
Thank you!! It worked!
Thanks for the tip.
your explination was relaxing . thanks !
Why thank you! I hope you didn't fall asleep.
love the video. my favorite piece of cast iron is a skillet my grandmother gave me that belonged to her grandmother. I use cast iron almost exclusively in my kitchen.
Thank you Reggie.
I'll try it! Thanks😯
Pretty cool idea.
Thank you!
Thank you so much! Very informative and creative way to cook the egg and toast!!!
Thank you!
I was taught chemistry by the guy who invented the teflon pan. His name was Egon Matijevic. In fact, he once picked me up hitchhiking in his Cadillac when I was heading to class. And I'm the guy you ripped this method from. I did not demo it, and I did not mention teflon, but I did repeat the experiment enough times to know it would work for everyone who followed my general instructions.
Now I'll give you some credit for doing both the oil AND butter procedure again, although I do both about every three times I use the pan. I knew ppl would figure this out on their own without my holding their hands. I do NOT clean my pan out with hot water after use. I have no idea why you do. Wiping it out then heating it to kill all germs and microbes seems sufficient to me.
Colloid surface science is the study area we're dealing with, and the study that Egon Matijevic taught. But I haven't the slightest idea how it applies to what we're doing. Try to imagine taking a substance, teflon, which is non-stick, and bonding it to another substance permanently. That's what Egon accomplished. It's why he made six figures from DuPont AND six figures from my college (simultaneously). You could hear a pin drop in his lectures. He truly was bigger than life.
Thank You. Will treat my wife w/this. Good man. Again, Thanks
Damn, that looks good!
Great technique - nice video, and the recipe is simple but looks delicious.
Thank you Ron.
Also, looks like a great breakfast!
We love this dish....
I'm from West Va. We use Bacon grease. My grandma used lard..
We like bacon grease too....
The Healing Spirit bacon grease for cooking, lard for buttermilk biscuits. The only way to fly!!
This.
I use either Bacon or " CRISCO " Which is like a Lard & works great also etc.
My father and I use home rendered pork fat and it works magic.
Gonna try this in the morning
Thanks for the tip - will definitely start doing this when I use my cast iron skillet. I grew up on that egg dish - we called it egg in the window. But, for heaven's sake, season that egg! A little salt and pepper.
I love to cook I have numerous bands blue diamond yellow Canyon Etc always go back to my cast iron works forever
Nice, today I learned
Man I tried it and it works! This calls for a continental breakfast
Once you have yous skillet seasoned, the key to non stick is making sure to bring your skillet up to temp before putting the eggs or other food in the skillet.
And once you are done cooking wipe your skillet out and then put a small amount of oil back in the pan as you did when you first seasoned it and reheat it and wipe the excess out and then let cool.
This will keep it seasoned and the pores sealed up.
Nice tip, shall try soon. 🍳
I also use olive oil in cast iron and it seems to work well. Light coat before and after cooking each time. I haven’t seen this egg in a nest technique before. Very cool. Thanks for the video.
Yeah, that's the key, to rub it down with olive oil when done with it, after washing it in straight water and then heating it up again so it's totally bone dry prior to applying the light coat of olive oil. We hardly use this pan anymore as we have located an early 1900's vintage cast iron of the same size whose surface is smooth as glass.
All the methods I’ve seen on TH-cam this is the one that works.
I watched the video to learn more about cast iron, and, I always wanted to see how egg in a nest is made. Thanks!!
Good!
Love my cast iron pans!!!!!
We love ours as well. Thanks for stopping by.
I found by accident years ago that olive oil and butter creates a beautiful non stick combo. This confirms my genius:)
You my friend, are a GENIUS!
Lots of people appear to not know the difference between extra virgin olive oil vs. regular olive oil and what they are used for. EVOO is for salads,bread dipping and not to be cooked with,where standard olive oil is perfectly fine for medium heat and below. Depending on what I'm cooking in my skillets,I'll often use bacon grease to season the pan ,olive oil or butter. If it begins to dry out too fast,I'll add some merlot and Lea & Perrin's worcestershire sauce. I also nearly never wash my skillet between uses. Just add more grease or oil and good to go. True seasoning. Most of my skillets are from the 60's and very well used.I love the ability to sear on the stove and straight to oven when doing roasts.
Thanks for the detailed post.
Olive oil is good for low temp cooking. You need some canola or peanut oil for quick cooking stuff
Great video sir. Thanks.
Thank you.
I come from the windy city Chicago. My grandmother made this for us in the 50's. She used French bread slices from the baker down the street. On Saturdays she made this adding a little dusting of cinnamon with syrup on top. We only had cast iron back then. Her pan could fit 8 slices at once. Good memories
Awesome. Thanks
You are welcome...
Opinions on cast iron are quite divided. I have a good many cast iron skillets and other cookware and use them daily. What works for ME is the old chef's maxim: hot pan, cold fat.
A while back, I bought a Lodge chef skillet (rounded sides) to use as an egg pan. Seasoned it properly. I simply heat the pan on medium until it smokes a bit, drop the heat to low, add a pat of butter and then add the eggs, even beaten for an omelette or a scramble. Nothing ever sticks ... ever. Eggs and other foods slide around on the butter like nobody's business.
When finished, I rinse with hot water, reheat to dry the pan, then wipe on a very thin layer of canola oil, which will then aid in telling me when it's ready the next time by smoking.
The thing that baffles me is how many people still seem to have a phobia about consuming small amounts saturated fats. Aren't we past that since having discovered the it's the over consumption of simple carbs that is killing us?
attempts will be made
Since I've started cooking using more fat, including all the butter I want-not only have I not gained weight....I've actually lost weight. I have just bought cast iron and learning to care for it & use it properly.
Word man. I dunno how fat still gets the hate and eating an excess of nutritionally lacking grains doesn't. So many foods out there are perfectly fine; even very nutritious; but just have an irrationally bad image because people don't know self control and overeat them while also overeating simple carbs.
You hit that nail right square on the head and drilled it!
+WormyLeWorm Exactly. people preach without even understanding the entire picture... which isn't even that complicated, yet they think they are so smart regurgitating their info which was just heresay to begin with. Usually from "concerned moms".
I took my brand new lodge skillet and was able to cook sunny side eggs with no special treatment. Key is to warm the skillet up for several minutes until you cannot touch the handle closest to the sides comfortably, then add the oil I use vegetable oil, and then add the egg! Lodge even demos this on their website. It worked for me just fine. Scrambled eggs also work fine if you give them a few minutes to cook a bit then pull in the sides around the circumference. I cook corn bread by preheating and adding Cristi then the batter, no sticking. I’m very happy with my lodge skillets and Dutch over. If anything does stick it’s easily removed with the still warm pan, hot water and a chain mail scrubber!
Good vid BMW thanks for the share!
Thank you.
a good seasoned piece of cast iron would have to degrade itself to perform like teflon.
This definitely looks really good I like my eggs still cluckin too. I love my cast iron skillet. Threw out my poisonous Teflon cookware years ago.
Good call!
I love my cast iron. My Grandmother cooked on a wood stove most of her life. Always used cast iron. Her pan was passed to my Mother. Now It's with me. I love the sear you get with them. Teflon is a No go in my home because they can be deadly to my Feather Babies.
Love Stainless as well
That's my daughters favourite weekend breakfast. I make it every Sunday for her. I make it different, where I don't flip it, I place a lid on top and steam the egg to cook it by splashing a few splashes of water in the hot skillet, creating a little steam to cook the egg, then place some cheddar cheese on the egg once it's cooked , no need to then flip, but everyone does it their own way. Looks delicious.
+FitAnge S Hi FitAnge. I flip it because I like it toasty and crunchy on both sides. It is a great breakfast, isn't it?
looks good.
Thank you.
I'm so stealing that egg+bread idea next time I have my nephew over. He's gonna love it!
Steal away. It's delish.
I have my CI well seasoned to perform like teflon on a daily basis, as I cook eggs all the time in it.
11 months later, I now have had a LODGE 12" CI Skillet, and started my new Skillet in same manner, eggs came out perfect even with its rough surface.
After all these years of seasoning a pan as to not have the eggs stick and this is all it took!! Thank you!!! Great video.!!!
Do you have to repeat when ever you use pan. Thanks
I just bought an average Lodge cast iron pan (have owned and used many before) and was able to cook scrambled eggs on it just fine... keep it well seasoned and give it a slight oil or butter before cooking and your eggs move freely even first cook... oh yeah and most things you cook are or should be cooked on a LOWER to mid heat... like eggs...
You kind of just described what we do.
Agree, but there are techniques for cooking decent omelettes on higher heat without browning (I wouldn't use CI though), and crispy eggs are actually a thing (eww).
I want to believe it can work. I just bought one that has that horrible textured surface. Please convince me that merely seasoning it will be enough to make things nonstick immediately, as opposed to a couple years down the road
Sooooo Cool. Thanks.
You are welcome!
Awesome, nice presentation and very interesting idea to make an hole in the middle of bread, I never seen that, so today I learned something, thanks for sharing a good video.
Thanks for the kind words.
TQ! I need to try this. I have a new 8" lodge cast iron which is really bumpy. Stick so bad when cooking eggs even after 3x seasoning. From the video, yes, it does seem to work like a teflon pan. Good discovery!
Thanks. Let me know if it works for you.
Question -- do you butter the bottom every time or this is one time deal with the coating lasting a few breakfast egg cooking and the scrubbing/washing in between? I've had the same issue with my beloved cast iron skillet. Works non-stick for everything, including French crepes, but always struggled with eggs. Thanks for the tip!
You do this everytime you're going to cook eggs. Heat it on med low to med...add oil just like he did...let it sit a little then use the butter and then your eggs. Non stick everytime
So you have to do this everytime to make a non stick cast iron pan?
did you cure that thing properly ??
My Mom use to make those Bread & Egg's for us growing up, I still do them for myself even today , Love them etc.
We love them too!
My question would be the olive oil. Olive oil has a low smoke point compared to say flax seed oil, and recommendations I have seen in other videos mention that olive oil isn’t good for seasoning, as it can eventually get rancid. Your thoughts on flax seed oil instead?
Good video. I read a similar article about scrambling eggs. What I do every morning is heat up my skillet, add olive oil and cook whichever meat I'm eating (usually pre-cooked so I'm reheating/browning it). After that I back off the heat and add butter while scrambling the eggs. When the butter smells sweet, then it's at the right temperature for scrambled eggs. Nothing sticks. Or a negligible amount will be left behind that i can scrape off with a the plastic spatula.
The light olive oil or pomace olive oil has a pretty high smoke point at about 460F but yes, extra virgin olive oil smoke point is low. Soybean oil and safflower oils are both high but I hate the taste of soybean oil. I've tried the lethicin-based non stick oils on my cast iron but again the taste is awful. I've seen very pricy cast iron with the polished cooking surface that looks interesting as well. My 40 year old Lodge still works great and I'm going to try your method for non stick cooking. Thanks Chef!
Thanks for stopping by!
I tend to agree that olive oil is not the best oil to use. Even highly refined olive oil has a somewhat low smoke point. Who wants highly refined olive oil? Yuck! In any case the solids in the oil will burn and turn bitter. I tend to use canola oil as it has a higher smoke point and I find a neutral flavor. Another good choice is peanut oil if no one has an alergy. Kent Rollins recommends avocado oil which has a very high smoke point. It's worth pointing out that the hotter the pan gets the more the pores will open and the more flowable oil will be until you hit the smoke point where the oil turns to varnish.
en.wikipedia.org/wiki/Cooking_oil
Thanks very informative.......
Thank you!
My Dad, who grew up in England, used to make these for us. He called them 'Egg-In-A-Basket'. They're a favorite of mine to this day. Sometimes when I'm lazy I just fry the bread. Way better than toast.
Agreed!
How long do you let it cool before adding the butter?
That is impressive and I have an old skillet which is n need of cleaning and it was used by my grandmother who used it for all of her life. My mother used it some, but turned to the newer cookware instead, and I want to use it now to do my cooking in, and I have ordered a dutch oven which I will use to primarily use in emergency situations when we lose electricity.
I'm guessing that has a smooth cooking surface. If so, that's definitely a keeper!
i have tried it .and its work !!!😘
thanks alot
Good!
Thanks for posting you did good you want to know about cast iron check with Kent Rollins
Question.? Did you Seasoned that skillet in the Oven, When you first got it etc, Or did you just do the Oil & butter on the Stove top just like that.? Thanks for "sharing your Tip etc.
Yes, we did everything you are supposed to do. We have old cast iron and we have newer cast iron. The newer stuff sticks compared to the old vintage cast iron, which is smooth as glass.
Thank you :)
You are welcome.
My grandfather made eggs that way back in the early 1900s, I was raised eating them. We called them “Eggs with the bread” always used and still use cast iron.
Do you have to do the olive oil and then butter procedure every time you cook eggs for that to work?
+instantsiv To guarantee Teflon-like performance with each use, yes.
No. Don't scratch the crap out of it, and it should be fine even through dish water. I've done this with stainless steel using a single layer of polymerized oil through 3 washes and made a spatula free french omelette with it.
Love my cast iron, be it antique or my latest Lodge skillets, biggest issue with newbies is "you must have some heat (preheat) in the pan" before adding cold eggs and don't touch them until they release on their own. I season with Crisco and after I'm finished cooking, while the skillet is still warm, run under hot water and return it to the burner to dry, then adding a small amount of Crisco while it's still hot (inside and out) good to go for the next time!! Scrambled eggs won't stick either!
That's exactly what we do too....and absolutely agree on the preheating of the skillet.
Ok wow cool that !
Thanks!
I finally tried this and it worked great. The eggs slide around just like on a teflon pan.
I loved is !
Good!
Can you do oil, then more oil instead of butter?
Same technique works very well for stainless.
Haha! Perfect is putting it mildly. Great tip, Dave! I do love my cast iron, and one of mine is pushing 50 years old now. Purely by blind coincidence, I picked up the oil wipe over heat treatment some years ago from who knows where, but I do it after every use, let it cool, then lightly wipe out excess oil.
This way, that dab of butter is all you need to add next time you fire it up. Knocks a little time off of it, which is a good thing in the morning, when you have a cup of coffee in one hand, only one eye open, and you want that egg done with as little hassle as possible. LOL
+Anonymoose Thanks for the note. I'll probably keep hitting it with olive oil each time. I want it as "teflon" as possible. Hope all is well with you.
You season that?
Thanks
Yummmm!
Agree with several posters here. That much oil and butter can be used on any pan to make it non-stick. What was the purpose of brushing butter on the bread when it's going for a swim in butter anyway?
A "swim" in butter? I bit of an overstatement.
If you take a sander like a lot of cast iron channels do you can sand the cast iron into a very smooth surface. I'm in the process of sanding mine then going to strip and season mine.
Yum...
I do it exactly the same way and it works great for me as well! I also make the egg in the bread but call it a "Bulls Eye" LOL
I like the name!
Is this something you do everytime ?
Bar none the best iron skillet info. I've gotten yet. hpoe searin' steaks works as well with your method.
Thank you.
What do you think if a cast iron pan perform with Teflon?
Damn; I knew what to do before I watched the video. I've been cooking with a cast iron skillet that belonged to my grandmother. The surface of the skillet is SMOOTH. Prior to my owning it the skillet was used primarily on a wood cook stove.
"Smooth" is the key.
Is there a difference between eggs and scrambled eggs?
Nothing like fried chicken or cornbread, cooked in a cast iron skillet....perfect!😎
Agreed.
I use both cast iron and stainless steel pans ya just gotta know how to use em correctly!
Do you have to do this each time you cook in the pan? My sticks all the time.
Margaret S I’ve been researching, and it sounds like yes, you do.
Hey Margaret S I use a process very similar.
However I always oil my pan before putting it away. That way all I have to do is heat it up and add some butter and away we go.
The more you use cast iron the better it will be, just make sure to look after it and it’ll last you a life time
We do, but in the spirit of full disclosure, we on;y use that pan outside now when doing steaks. We now have antique cast irons that are really smooth.
I used canola oil and then butter...worked perfect.
Good!