This video is awesome 😊 thank you for taking the time out to experiment with this. It really shows the versatility of these pans and I just purchased my first one and can’t wait to experiment with it as well. You rock my man!
I bought myself one recently. Not for cooking eggs, of course. I am finding it quite difficult to use. One thing they need to warn people about with big red letters is that you really need to heat it well before putting meat on it, like at least 7-8 mins on medium heat. Otherwise stuff will all stick to it, and then trying to wash it off you will ruin the patina.
Curious: Did you find a way to make the grill pan practical? I bought mine about a year ago and it was too much of a hassle. But I am much better with cast iron now and ready to take on the grill pan. Your comment is the basics to making it work, more instructive than the video!
Its great for making pancakes, dont know why but my pancakes always seem to taste better when use my cast iron grill for some reason than using a regular pan.
This video just showed that you don't need grind down your new "rough" Lodge cast iron cookware to make it non-stick. Good seasoning and good cooking skill will do non-stick just fine.
@@alextomlinson When a surface is too smooth it actually will stick to the food. Just like two pieces of perfectly flat and smooth steel will have a lot of friction of sliding pass each other and that is why rail road tracks and the wheels on trains are so smooth. The slightly rough surface on cast iron cookware actually allows millions of micro air pockets to lack of a better term "air lift" the food when hot oil fills into those pockets. I have about ten pieces of Lodge cast iron cookware and they are all seasoned very well they are quite non-stick for frying eggs, fish and meat.
@@alexyu6928 Hmm I always found my sear to cause little pieces of meat to lift off the steak and it would burn onto the griddle. Then inevitably I would scrub with something rough and take off the seasoning and get rust
@@alextomlinson Even my griddle is well seasoned I always bush fresh oil on it after it is heated to searing temperature (500 degree). I put the steak on it then I don't lift the steak until at least three or four minutes. That period of time is needed to have a good sear formed on the contact surfaces and then the meat will be easily lift without sticking to the griddle. I do the same on the other side and a total of eight minutes cooking. For a one inch thick steak this will be medium rare.
WOW that’s a well seasoned grill pan . I never would of though to try that . I just got one and was looking for ideas of what I could use it for . Yours looks like it’s been used a lot . Do you do a lot of stakes or burgers on it ?
I use a similar pan. My friend you need to have it very hot and use oil, butter smokes at low temperature as does olive oil so for pan like this sunflower or similar is better. The nicest way is to make bacon first then user that gease. These pans if heated fully and prepped are very nonstick.
I watched in morbid curiosity. That actually worked a lot better than I expected.
Haha. Me too.
Me too 🤣
poor egg.
Thank you for the video I was kinda sad thinking might not get much use outta this but seems like I can now.
This video is awesome 😊 thank you for taking the time out to experiment with this. It really shows the versatility of these pans and I just purchased my first one and can’t wait to experiment with it as well. You rock my man!
I bought myself one recently. Not for cooking eggs, of course. I am finding it quite difficult to use. One thing they need to warn people about with big red letters is that you really need to heat it well before putting meat on it, like at least 7-8 mins on medium heat. Otherwise stuff will all stick to it, and then trying to wash it off you will ruin the patina.
Curious: Did you find a way to make the grill pan practical? I bought mine about a year ago and it was too much of a hassle. But I am much better with cast iron now and ready to take on the grill pan. Your comment is the basics to making it work, more instructive than the video!
Cast iron is a science and an art at the same time. Labor of love may be another way to say it too.
Watching this because I need a frying pan and curious if I can get one that does everything
This definitely counters the naysayers who claim a modern day Lodge pan has a rough surface that causes food to stick. :)
Absolutely correct. Seasoning is what matters a pebble surface doesnt.
Honestly a pebbled surface in my opinion with the proper seasoning has got to be better at getting a perfect sear.
Wow, that's amazing.....so amazing that I actually logged in, to thumbs up and leave this comment!
Title says "Cooking eggs in my modern lodge cast iron GRILL pan" Thank you for this video.
Thanks for sharing valuable information ℹ
I am trying to rehabilitate my griddle but I have a flat one. Will use this for chicken breast.
Its great for making pancakes, dont know why but my pancakes always seem to taste better when use my cast iron grill for some reason than using a regular pan.
I just made eggs in my iron grill pan and it was a mess, I used oil instead of butter and not applied much, maybe that;s why
This video just showed that you don't need grind down your new "rough" Lodge cast iron cookware to make it non-stick. Good seasoning and good cooking skill will do non-stick just fine.
And lots of grease... and over cook it....
Why is the texture so rough I get that it's cast metal but I would prefer if it was made smooth before they season it
@@alextomlinson When a surface is too smooth it actually will stick to the food. Just like two pieces of perfectly flat and smooth steel will have a lot of friction of sliding pass each other and that is why rail road tracks and the wheels on trains are so smooth. The slightly rough surface on cast iron cookware actually allows millions of micro air pockets to lack of a better term "air lift" the food when hot oil fills into those pockets. I have about ten pieces of Lodge cast iron cookware and they are all seasoned very well they are quite non-stick for frying eggs, fish and meat.
@@alexyu6928 Hmm I always found my sear to cause little pieces of meat to lift off the steak and it would burn onto the griddle. Then inevitably I would scrub with something rough and take off the seasoning and get rust
@@alextomlinson Even my griddle is well seasoned I always bush fresh oil on it after it is heated to searing temperature (500 degree). I put the steak on it then I don't lift the steak until at least three or four minutes. That period of time is needed to have a good sear formed on the contact surfaces and then the meat will be easily lift without sticking to the griddle. I do the same on the other side and a total of eight minutes cooking. For a one inch thick steak this will be medium rare.
Was it frying in slow motion?
Cast iron pans don’t cost THAT much money. Get a flat surface one as well lol
I can hear the poor pan screaming.
Why? How?
@@NoFxcksGibbon
He's got a specific superpower that makes him able to communicate with pans
@@yup9451 must be one of those pansexual types
@@NoFxcksGibbon this comment is hilarious 😂 the ultimate Frisbee the
Cast iron is the best!
WOW that’s a well seasoned grill pan . I never would of though to try that . I just got one and was looking for ideas of what I could use it for . Yours looks like it’s been used a lot . Do you do a lot of stakes or burgers on it ?
Hamburgers, steak, fish, vegetables etc
griddle would be the right tool for eggs not a grill pan...but you got it done
Glad you said it because I was sure thinking it. WHY would anyone cook eggs in a GRILL pan. Right tool for the right job.
@@Hell_Diver_X If it’s the pan that’s already hot, then it’s the pan that’s ready to go.
Pretty cool
why ??
Thanks for doing this video, and while you may as well use a cast iron skillet for this, I can see this working well with a ham steak or something.
Yo just tried this. Culinary genius.
Wtf grilled eggs lol
Dont need to judge ;-;
I use a similar pan. My friend you need to have it very hot and use oil, butter smokes at low temperature as does olive oil so for pan like this sunflower or similar is better. The nicest way is to make bacon first then user that gease. These pans if heated fully and prepped are very nonstick.
Very hot ruins eggs.
Why....?.. why...
this pan is not designed for that but oh well.
Fried egg with grill marks. ;-)
U should have used an ordinary cooking pan. Experiment 101
keep scratching and scraping the pan with this metal spatula.
it's not teflon. It's Iron. They're made for real utensils!
It has been used for ages. You think people had silicone utensils back then?!
really??? ....You're doing to wrong. lol Actually.... you're a culinary visionary.
Blackfish Gaming so is he doing it right or what?
I have same pan and now you have me thinking, and that is dangerous. I have same style vids check it out.
Do not try this at home. No eggs were harmed in this video :)
That is one over cooked egg. Shure you can flip an egg when it's like leather.... Let's see you eat it......hahaha!!!!!
🤯
👀👀
it looks horrible
Never use metal utensils on a cast iron that's basic one-on-one.
What kind of fool are you? It's a Grill pan! Not a fry pan....
It's a test.
HAHAHAHAHAHA
Great experiment. I wouldn't try this at home though.