It just takes a little trial and error, but people who can’t cook eggs in cast iron screw up one or more of three things. 1) they refuse to use a fat. If you can’t handle a little butter or oil (like a half-tablespoon or less) you have to use non-stick, where instead of fat you are welcome to ingest tiny bits of PTFE’s or equivalent. 2) they don’t bother to pre-heat the pan before adding food. 3) they cook with too much heat. I might add that some want to play with their food and flip protein before it has had a chance to “release”, but that is down the list.
New to Cast Iron and it worked a treat for me! On an electric hob, I had it set at 3-4 (out of 10) and it didn't sizzle when it first went in, it had been on the heat for 3 minutes. Next time will let it heat up a little longer I think!
Hands down, this is the best video on the internet. It worked like a charm. I just had an amazing non-stick breakfast in my newly bought Lodge cast iron 8" pan. Cooked 3 eggs over easy so easily. Other videos say to sand off the rough surface and season it 3 to 5 times. I didn't sand or season once. Thank you, Sir. Keep videos like those coming. 😁
Tried it - it works! I think I had been getting my pan too hot. Another video had a good method for verifying the pan temperature. You grab the handle with your hand. If you can keep your hand on the handle indefinitely, but if you touch your thumb to the edge of the pan, you can only keep it there for a second, the temperature is about right.
Well smack my mouth and call me Sally! I was able to cook scrambled eggs in my cast iron using your technique, and it really is just like a non-stick pan!
@@cast_iron_chris I made two eggs this morning! I used low heat and it turned out much better than normal! They didn't slide around my skillet like yours did, but my cast iron also isn't as glossy and beautiful as yours. Maybe that's why. At any rate, I consider this a success!
Helpful. I've been wrestling with this myself. Cooked more eggs this year than ever in my life. Doing fine with the scramble, omelet, frittata and poached but frying sunny side up (without ruining my pan) has become my nemesis
Hi Chris, not sure why I got this as a recommendation from yt but this is great explained technique. I have to admit I like eggs fried on pork lard, sooo tasty. Take care! 💪🏼
just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel
You really opened a Pandora's Box with this egg fry thing!! Lololol 😆😆! I earned my money as a "Short Order Cook" cooking EGGS, let alone "food" on flat metal surfaces, mostly steel, cast iron and stainless... Seasoned, bare, burned, pitted and otherwise, but always clean In Accordance With County Health Code Regulations. At 70, I can tell you that's how I paid my way through The University.😁! It's ALL about Temperature, and, Control. I committed that you made an Tasty 😋 looking fried Egg, and without bragging, I make fried eggs, scrambled eggs, and omelettes that would hold their own weight compared to Jaques Pepins eggs! ( Watch his YT video peeps... you WILL learn something..... BTW He mentioned this "Heat/time" thing as well! Lol 😆!) Each pan's material has their own 'take' of heat, eg.: cast steel, cast iron, stainless steel, carbon steel and it PAYS to have enough patience to learn their properties and work with them. Seasoning means nothing at this point if that relationship is not understood. Besides, there's PLENTY of YT videos to watch and sorta kinda keep you from really running off the rails!! You can take the Boy out of the country, but you'll never get the country cast iron outta the Boy!😅😅! I've not bought cast iron to collect, it's always been for my cooking passion. Great videos 👍👍!
Unless I'm searing meat or something, I feel like that range is usually my ideal to cook or start most things in cast iron. I know you said you can use whatever oil, but I have a real hard time not getting eggs to stick with avocado oil. Anything else seems to work fine though
So if I’m preheating the pan at 5 (electric), then turning it down to like 4 or 3…is that still to high? I know some will say, “well yeah!” But that’s where things get confusing because I crack an egg in there and it takes a while to turn white and make noise…so…help me out here, please.
I use an electric stove and it usually preheat my pan to about 2.6. but I think time on and temperature of the actual skillet surface matters most. If I leave it on 2.6 for long enough, the pan will get to over 500° though my target is usually closer to 350. But every stove is different and oil does matter. Sometimes my best eggs are cooked when the pan gets too hot but I use enough butter and get a spatula under there early enough to prevent sticking.
Hey there! Just found this video so sorry for being late! Could you tell us the temperature your pan had when you put in the egg? I have a ceran glasstop and with such a low heat, I can still putt my whole hand into the middle of the pan after 2 minutes! ;-) And what is your starting temperature for anything else to cook? I'm really having troubles getting a good starting point for my cast iron skillets on the ceran stove! Gas is way more powerful and way faster! Thank you in advance!
I wished I seen this before using my pan I just restored for eggs this morning. They stuck and I’m currently trying to get the residue off and I thought I did something wrong with the season
also guilty of to long of preheats. It involves 3 temp steps and maybe 3x as long as yours but it gives me consistent results that are confirmed when I change it by just a tiny bit and things don't cook as expected.
Thank you for bringing this up...I've been searching for similar opinions like this over the years, but I literally never see anyone mention this!!! And I don't understand why because when I first tried butter for frying eggs, I noticed immediately that there was no sticking at all. I started using vegetable oils for eggs when I moved out on my own, for better convenience. Also back then, I started using bacon grease for homemade refried beans, so I saved every last drop of bacon grease for that purpose and quit using it for frying eggs completely. I fried eggs for years with frustrating sticking problems, thinking my pans were to blame, because they weren't old and well-seasoned like my mom's pans I learned to cook on. Turns out there was nothing wrong with my pans at all. The best stuff for frying eggs for me is butter, strained and CLEAN bacon grease, as well as lard. They work almost like magic...I don't know what it is about them, but they just don't really stick for me unless the temperature is way too high or something. But I never have my temps for frying eggs above medium low to medium anyway.
Chris! Love this channel. Mesmerizing. Question: I cook with cast iron on an induction range. I notice that as the pan warms the bottom bows a bit and is not longer flush with the induction surface, but then evens out again. Does the pan change its shape during cooking?
You think America's cardiovascular issues are due to canola oil? Lol You eat fast food five times a week, 5,000 calories per meal, and then do a brisk walk for your weekly workout. That’s your issue, not canola oil. Canola oil CAN be bad for you if over consumed creating an omega 3-6-9 imbalance, but it all comes back to fast/processed food intake. Having some canola oil with your morning eggs is no issue.
Its all about pre-heating your skillet. If you make this with a bare iron skillet you will have the same results. Seasoning is to avoid rust only. Learn this and spread the word to others.
Electric is faster and safer for the environment than gas burners. Induction stoves are the best, most energy efficient, and that is why many Europeans and high end houses use them. People who use gas in 2024 are either extremely poor low income in subsidized housing (because those stoves are cheap), homeless people (aka vanlifers who need to use gas as a portable fuel), or wealthy hipsters who think gas burners provide some form of extra comfort or special seasoning to food (like Thor stoves).
So my seasoning isn't shit? I tried olive oil, cooked idr what and it got stuck. washed it with soap and all as someone on youtube said and redid the whole seasoning from scratch using sunflower oil. I put it on 5.5/10 heat and it gets stuck. Guess I'll try again tomorrow with low heat.
@808Mark I reseasoned it a week ago and tried it yesterday (with sunflower oil) and it actually didnt stick. Egg didn't stick at all. Just a few whites that I wiped off with a paper towel
Go get an infrared thermometer for automotive work to check your pan temperature. Make sure the pan doesn't get to 400+°F. I find the sweet spot around 300-325 to butter & add the egg. Yes, the overall pan temperature will drop some as you add your cooler ingredients, no need to worry. If you don't have a thermometer, butter melts before 290, bubbles gently at 300-350, and burns brown 400+.
It takes time to learn. Try it again and change the variables: add more fat, add more heat, reduce heat, cook it longer etc You’ll get there eventually
@@cast_iron_chris Yes it is, you need to educate yourself on that! Ironically, the unhealthiest of all vegetable oils, the only thing it has going for it, is it has a better Omega-3 ratio that the others, but that does NOT make it edible at all, that's how you die early! Use Butter, Lard, any type of NATURAL Fat / Oil
@@ArtomyaFrom google “Canola oil is one of the healthiest cooking oils available, with zero trans fat and the lowest amount of saturated fat of all common cooking oils.” How deep should I go with researching this? You have me a bit concerned 🤔
Great tip. Worked for me with butter. Cooking spray? Omg. That’s sooooo unhealthy. I thought it was taken off the market. Learn about canola oil. It’s horrible in any form.
@jakewaterman6608 100%, people are really out here being alarmist about oils that are fine in small amounts while also having 20 other things that are way worse while blaming oils instead of lack of exercise and portion control.
@@embodythejotun Would you consider it a small amount to use it when you make an egg and toast every day? Then once or twice a week have something that is fried in it? I wouldnt consider that a small amount especially over the course of your life...
Two of the ingredients were butane and propane, fossil fuels sprayed directly onto my eggs, yummy! Next time just coat with motor oil, it will probably stick even less.
I've been cooking for YEARS....(even earned money for my cooking!😆....... ). Yup! Looks like a great fried egg to me! Yeah, I've broke a few yolks..... Hell, we'd just blame the Chupabacabra Chickens! It's their fault!!!
Okay, so someone’s never eaten sunny side up eggs. That’s crazy… they’re delicious! Maybe add a little hot sauce? Mop up the yolk with your buttered toast. You’re missing out, bud.
Nope. I can fry an egg and cook an omelette in stainless. It’s all fat, heat control, and technique. The seasoning in cast helps, but you can still mess it up easily enough.
@@scooter5940 Freshly seasoned I can fry an egg in aluminum, cast iron, steel, or stainless: dry, no oil or fat. Again, so what!? It is not something i would not do that every day. Using a two oil method, they don't even have to be seasoned! Again, so what!? I don't prefer to do that everyday either.
@@scooter5940 Talking shit when you do'nt know squat? Cooked protein isn't sticky. Two different oils, say olive oil and butter. Two specific gravities, one floats above the other. Done well, the egg never contacts the skillet. You never seen line cooks pull anodized aluminum skillets from dishwasher racks and season them in minutes. Go troll someone else little boy.
Ohhh noooo. Cooking spray makes cookware sticky!! That’s a big NO no for me!! Also because cast iron is porous it’s better to apply oil for seasoning while it’s still quite warm, not cooled down completely as you stated. Learning a lot from you otherwise
just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel
Thank you for actually showing the burner flame. That helps a lot!
It just takes a little trial and error, but people who can’t cook eggs in cast iron screw up one or more of three things. 1) they refuse to use a fat. If you can’t handle a little butter or oil (like a half-tablespoon or less) you have to use non-stick, where instead of fat you are welcome to ingest tiny bits of PTFE’s or equivalent. 2) they don’t bother to pre-heat the pan before adding food. 3) they cook with too much heat. I might add that some want to play with their food and flip protein before it has had a chance to “release”, but that is down the list.
I would love to see more tips about how to cook with cast iron . Thanks for the video.
New to Cast Iron and it worked a treat for me! On an electric hob, I had it set at 3-4 (out of 10) and it didn't sizzle when it first went in, it had been on the heat for 3 minutes. Next time will let it heat up a little longer I think!
i put mine at 7/7 for like a minute just to get the pan hot, then turn it down to like 3-4/7 for cooking
Hands down, this is the best video on the internet. It worked like a charm. I just had an amazing non-stick breakfast in my newly bought Lodge cast iron 8" pan. Cooked 3 eggs over easy so easily. Other videos say to sand off the rough surface and season it 3 to 5 times. I didn't sand or season once. Thank you, Sir. Keep videos like those coming. 😁
Thank you so much for all your videos! I’ve been so scared to use my cast iron despite really wanting to and these are encouraging to me!
Thanks for watching! Using CI really isn’t that complicated. Besides breaking or cracking it, if you “mess it up” it can always be restored.
Tried it - it works! I think I had been getting my pan too hot. Another video had a good method for verifying the pan temperature. You grab the handle with your hand. If you can keep your hand on the handle indefinitely, but if you touch your thumb to the edge of the pan, you can only keep it there for a second, the temperature is about right.
Well smack my mouth and call me Sally! I was able to cook scrambled eggs in my cast iron using your technique, and it really is just like a non-stick pan!
HELL YES!
Congrats Sally !
😂congrats!
i am going to try too!!!
and it works!! 🎉
I've tried and failed many times to make an egg in my cast iron. I'm definitely guilty of using too high of heat -- now I know. Thank you!
Happy to help! Let me know how you make out!
@@cast_iron_chris I made two eggs this morning! I used low heat and it turned out much better than normal! They didn't slide around my skillet like yours did, but my cast iron also isn't as glossy and beautiful as yours. Maybe that's why. At any rate, I consider this a success!
Helpful. I've been wrestling with this myself. Cooked more eggs this year than ever in my life.
Doing fine with the scramble, omelet, frittata and poached but frying sunny side up (without ruining my pan) has become my nemesis
Wow, your vintage pan is beautiful!
Hi Chris, not sure why I got this as a recommendation from yt but this is great explained technique.
I have to admit I like eggs fried on pork lard, sooo tasty.
Take care! 💪🏼
Another fantastic video. Can you talk about your favorite pan and why they are your favorite?
That’s not a bad idea!
just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel
Butter is the only thing you should be using for cast iron eggs.
You really opened a Pandora's Box with this egg fry thing!! Lololol 😆😆!
I earned my money as a "Short Order Cook" cooking EGGS, let alone "food" on flat metal surfaces, mostly steel, cast iron and stainless... Seasoned, bare, burned, pitted and otherwise, but always clean In Accordance With County Health Code Regulations.
At 70, I can tell you that's how I paid my way through The University.😁!
It's ALL about Temperature, and, Control. I committed that you made an Tasty 😋 looking fried Egg, and without bragging, I make fried eggs, scrambled eggs, and omelettes that would hold their own weight compared to Jaques Pepins eggs! ( Watch his YT video peeps... you WILL learn something..... BTW He mentioned this "Heat/time" thing as well! Lol 😆!)
Each pan's material has their own 'take' of heat, eg.: cast steel, cast iron, stainless steel, carbon steel and it PAYS to have enough patience to learn their properties and work with them. Seasoning means nothing at this point if that relationship is not understood. Besides, there's PLENTY of YT videos to watch and sorta kinda keep you from really running off the rails!!
You can take the Boy out of the country, but you'll never get the country cast iron outta the Boy!😅😅!
I've not bought cast iron to collect, it's always been for my cooking passion.
Great videos 👍👍!
Oh my gosh, thank you!!! I love eating fried eggs and just switched out all my and to cast iron. I've thrown out so many eggs Lol
I have that exact pan. I love it.
Unless I'm searing meat or something, I feel like that range is usually my ideal to cook or start most things in cast iron.
I know you said you can use whatever oil, but I have a real hard time not getting eggs to stick with avocado oil. Anything else seems to work fine though
It works! But can I flip and not get the other side to stick without over cooking the yolk?
Thank you, it really is all about the temp!
Correct. Just like stainless clad, or cast aluminum, or carbon steel. Heat, fat, patience. 😊
Awesome Chris, we’ll done!
Thanks for watching!
So if I’m preheating the pan at 5 (electric), then turning it down to like 4 or 3…is that still to high? I know some will say, “well yeah!” But that’s where things get confusing because I crack an egg in there and it takes a while to turn white and make noise…so…help me out here, please.
I use an electric stove and it usually preheat my pan to about 2.6. but I think time on and temperature of the actual skillet surface matters most. If I leave it on 2.6 for long enough, the pan will get to over 500° though my target is usually closer to 350. But every stove is different and oil does matter. Sometimes my best eggs are cooked when the pan gets too hot but I use enough butter and get a spatula under there early enough to prevent sticking.
@@the0prynce I guess what it comes down to is a little patience. You’d think that at 64 I’d have a little. Thank you sir! 🫡
Pre-heat.your pan at 3 or 4 just a few minutes AND that's all
Hey there! Just found this video so sorry for being late! Could you tell us the temperature your pan had when you put in the egg? I have a ceran glasstop and with such a low heat, I can still putt my whole hand into the middle of the pan after 2 minutes! ;-) And what is your starting temperature for anything else to cook? I'm really having troubles getting a good starting point for my cast iron skillets on the ceran stove! Gas is way more powerful and way faster! Thank you in advance!
Great video.. Works every time even on the induction 😊
that pan looks way better quality than the modern day... tell me that is A BIG indicator of how it performs !! the pans now are very rough
I wished I seen this before using my pan I just restored for eggs this morning. They stuck and I’m currently trying to get the residue off and I thought I did something wrong with the season
Ah sorry to hear that!
Dont listen to this guy
am liking and will sub tnx. More of a butter&egg guy here. Could never get oil&eggs to work.
also guilty of to long of preheats. It involves 3 temp steps and maybe 3x as long as yours but it gives me consistent results that are confirmed when I change it by just a tiny bit and things don't cook as expected.
Thanks for watching and subscribing! 🙏🏻
Thank you for bringing this up...I've been searching for similar opinions like this over the years, but I literally never see anyone mention this!!! And I don't understand why because when I first tried butter for frying eggs, I noticed immediately that there was no sticking at all. I started using vegetable oils for eggs when I moved out on my own, for better convenience. Also back then, I started using bacon grease for homemade refried beans, so I saved every last drop of bacon grease for that purpose and quit using it for frying eggs completely. I fried eggs for years with frustrating sticking problems, thinking my pans were to blame, because they weren't old and well-seasoned like my mom's pans I learned to cook on. Turns out there was nothing wrong with my pans at all.
The best stuff for frying eggs for me is butter, strained and CLEAN bacon grease, as well as lard. They work almost like magic...I don't know what it is about them, but they just don't really stick for me unless the temperature is way too high or something. But I never have my temps for frying eggs above medium low to medium anyway.
I want your spatula. What is it and where can I get it? haha
Chris! Love this channel. Mesmerizing. Question: I cook with cast iron on an induction range. I notice that as the pan warms the bottom bows a bit and is not longer flush with the induction surface, but then evens out again. Does the pan change its shape during cooking?
Seed Oil = Not healthy?
You’ve been lied to
@@cast_iron_chrisno you are wrong,plus that garbage spray contains soy, ISOBUTANE AND PROPANE..!!!
You clearly don’t know shit
If they were healthy America wouldn't have so many cardiovascular issues
You think America's cardiovascular issues are due to canola oil? Lol
You eat fast food five times a week, 5,000 calories per meal, and then do a brisk walk for your weekly workout. That’s your issue, not canola oil.
Canola oil CAN be bad for you if over consumed creating an omega 3-6-9 imbalance, but it all comes back to fast/processed food intake. Having some canola oil with your morning eggs is no issue.
Its all about pre-heating your skillet. If you make this with a bare iron skillet you will have the same results. Seasoning is to avoid rust only. Learn this and spread the word to others.
On an induction cooktop would you say that is about 275f ?
lol, 10sec in - loving the shirt :D. now back to the video
Haha love this shirt!
Nicely done
Ahhh, the differences in gas versus electric burners. So jealous that I don't have gas. Lol!
Electric is better and safer
It just means you have to preheat longer, like double the time
Electric is faster and safer for the environment than gas burners. Induction stoves are the best, most energy efficient, and that is why many Europeans and high end houses use them. People who use gas in 2024 are either extremely poor low income in subsidized housing (because those stoves are cheap), homeless people (aka vanlifers who need to use gas as a portable fuel), or wealthy hipsters who think gas burners provide some form of extra comfort or special seasoning to food (like Thor stoves).
Can you make another vid doing scrambled??
Sure why not!
Canola oil is bad for you! Don't use that yucky spray. I use real butter.
you gotta be the most annoying person to be around
Real butter works well!
@@demonic7702hahaha
@@demonic7702yea actually caring about what you ingest is so annoying… clown
Great video thank u
Worked for me. Thx!!
But you also have a great seasoning layer, so this doesn't prove anything also, to show the spray doesn't matter, use butter then
Go to my playlist ‘basics of cast iron’ and check episode 20. Indy and eggnog butter. I also have videos on my IG where I use lard, and pork fat 🤷🏼♂️
good job
Wouw thanks!😊
Cook in butter, stay away from seed oils
I see you’re drinking the koolaide
@@cast_iron_chriswhat does “ drinking the koolaid “ mean ?
@@cast_iron_chris canola oil is toxic to humans boomer
@@cast_iron_chrisNPC
I use a spray bottle BUT.its filled with olive oil.
Best not to use olive oil to cook with, it becomes carcinogenic. Its great for making stuff like salad dressing or hummus etc.
@@whitenoize6451 if you use good olive oil and dont heat it above something like 400f its safe to cook with
it helps the channel grow!
Perfect instructions. It came out beautiful for me. Thanks a lot. God bless.😊
Wow! This worked!!
I have a field skillet that ive cooked in for 3 years and i can cook a egg on high heat without sticking just 1 tablespoon of butter
So my seasoning isn't shit?
I tried olive oil, cooked idr what and it got stuck. washed it with soap and all as someone on youtube said and redid the whole seasoning from scratch using sunflower oil.
I put it on 5.5/10 heat and it gets stuck. Guess I'll try again tomorrow with low heat.
How did it work on low heat?
@808Mark I reseasoned it a week ago and tried it yesterday (with sunflower oil) and it actually didnt stick. Egg didn't stick at all. Just a few whites that I wiped off with a paper towel
I struggle with this, obviously I’m having it to hot. I’m trying now
Same problem, did it work with you?
Same technique works for stainless steel, too. Probably carbon steel. All about that temp. Cold pan sticks every time!
stainless i just fire up blazing hot !! no oil :)
Thanks so much! I'm a convert!
Seasoning is King with temperature and time.
(I love s polished cast iron pan 100%)
Don't watch one channel Watch them all
And Learn
The shirt is healing to me lol. My brain can’t compute not washing my pan
Helpful, thx
Here for the gun show.
Great vid...Loved the flip...lol
nope; still sticking.
It does nothing, eggs stick.
Turn the heat down more.
@@hobomike6935 If numerous people are saying the method works, and your opinion is it "does nothing," you probably did something wrong.
Go get an infrared thermometer for automotive work to check your pan temperature. Make sure the pan doesn't get to 400+°F. I find the sweet spot around 300-325 to butter & add the egg. Yes, the overall pan temperature will drop some as you add your cooler ingredients, no need to worry.
If you don't have a thermometer, butter melts before 290, bubbles gently at 300-350, and burns brown 400+.
It takes time to learn. Try it again and change the variables: add more fat, add more heat, reduce heat, cook it longer etc
You’ll get there eventually
Thank you sir 🫡
Canola oil is an industrial seed oil. I’ll stick with animal fats for cooking/ eating.
Sounds like you get health advice from comedic podcasts.
@@cast_iron_chris missing your point, sorry.
What do you think the animals eat? You know toxins are stored in animal fat right?
@@cast_iron_chris sure, using healthy cast iron but then using motor oil and promoting it. you are the comedian here
@@jeannedigennaro6484 The point is you're regurgitating nonsense you heard from morons.
Smoove
Haha I dig that
Nice mustache
Haha thanks friend!
😍
Canola oil is so toxic
You’re drinking the kool-aid
@@cast_iron_chris really mate seriously? have you looked into canola oil??
That mustache tho.🔥🔥🔥
I don’t wanna use that spray
You don’t have to. Oil or butter 😎
Canola oil is deadly.and yes.Any spray oil will make it non stick 😅
Canola oil is not deadly, and no, you can still have your eggs stick like concrete with cooking spray with crappy technique.
@@cast_iron_chrisits beyond toxic and causes cancer.tou are CLUELESS.
Canola oil is pretty bad. Anything else is better. Get some tallow.
@@cast_iron_chris Yes it is, you need to educate yourself on that! Ironically, the unhealthiest of all vegetable oils, the only thing it has going for it, is it has a better Omega-3 ratio that the others, but that does NOT make it edible at all, that's how you die early! Use Butter, Lard, any type of NATURAL Fat / Oil
@@ArtomyaFrom google “Canola oil is one of the healthiest cooking oils available, with zero trans fat and the lowest amount of saturated fat of all common cooking oils.”
How deep should I go with researching this? You have me a bit concerned 🤔
Great tip. Worked for me with butter. Cooking spray? Omg. That’s sooooo unhealthy. I thought it was taken off the market. Learn about canola oil. It’s horrible in any form.
Just exercise, eat well generally, and don't get fat. You'll be fine if you have a little of the wrong oil.
@jakewaterman6608 100%, people are really out here being alarmist about oils that are fine in small amounts while also having 20 other things that are way worse while blaming oils instead of lack of exercise and portion control.
@@embodythejotun Would you consider it a small amount to use it when you make an egg and toast every day? Then once or twice a week have something that is fried in it? I wouldnt consider that a small amount especially over the course of your life...
Two of the ingredients were butane and propane, fossil fuels sprayed directly onto my eggs, yummy! Next time just coat with motor oil, it will probably stick even less.
Canola oil is perfectly healthy
Flipping over egg! Shithouse!😮
My guy, you look like you’re into your health - cooking spray is nasty. Use real butter! Unless you like seed oils and propellants.
But you burnt the egg...🤢
My brother in Christ, if you are not eating your fried eggs with a golden bottom and crispy edges you are missing out on the best fried eggs.
Good technique. You're awful fit to be cooking in that poison though. But seriously thanks for the video!
Seed oils.... bad
That is NOT a fried egg. You need higher heat.
This is not a cooking channel, that’s not the point of this video.
@@cast_iron_chrisLooks fried to me. 👌🏿
Nonsense.
I've been cooking for YEARS....(even earned money for my cooking!😆....... ). Yup! Looks like a great fried egg to me!
Yeah, I've broke a few yolks..... Hell, we'd just blame the Chupabacabra Chickens! It's their fault!!!
Don't use higher heat.
Canola, bad. Spray canola, even worse.
I see you sipping the koolaid
Cooking is such a frustrating hassle hate it
Git gud
I would have cooked another egg if I broke one during my egg technique video.
is this a joke video? there is egg still stuck to the pan. Just use butter and stop goofing around.
Don't forget to add water and cover it.
😂 No, you're the joke!
That egg is raw still
No, overcooking the yolk destroys many of its nutrients
You need to learn some cooking skills!
Okay, so someone’s never eaten sunny side up eggs. That’s crazy… they’re delicious! Maybe add a little hot sauce? Mop up the yolk with your buttered toast. You’re missing out, bud.
@@TonTon.2142 i agree! but thats one of those meals best eaten alone
Everyone gangsta until salmonella settled in your guts🌝
I call this B.S., seasoning has everything to do with sticking.
I’ve fried an egg with a pan that was stripped down to bare iron with no seasoning on it. Sit down.
Nope. I can fry an egg and cook an omelette in stainless. It’s all fat, heat control, and technique. The seasoning in cast helps, but you can still mess it up easily enough.
@@scooter5940 Freshly seasoned I can fry an egg in aluminum, cast iron, steel, or stainless: dry, no oil or fat. Again, so what!? It is not something i would not do that every day. Using a two oil method, they don't even have to be seasoned! Again, so what!? I don't prefer to do that everyday either.
@@flashwashington2735sure. You’ll just have a sticking mess. So what?
@@scooter5940 Talking shit when you do'nt know squat? Cooked protein isn't sticky. Two different oils, say olive oil and butter. Two specific gravities, one floats above the other. Done well, the egg never contacts the skillet. You never seen line cooks pull anodized aluminum skillets from dishwasher racks and season them in minutes. Go troll someone else little boy.
Ohhh noooo. Cooking spray makes cookware sticky!! That’s a big NO no for me!! Also because cast iron is porous it’s better to apply oil for seasoning while it’s still quite warm, not cooled down completely as you stated. Learning a lot from you otherwise
Enjoy that stove before Joe makes you get rid of it!
GAT DANG JOE BIDET!!11!!! GOBBLES MURICAH
You burnt it, broke the yolk and used a shitty oil that will make it taste terrible. Why are you posting this video???
Teflon 🙄
What?
just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel