It was sticking, you were scraping it loose when you put spatula under it. If it truly was not sticking it would slide around when you shook the pan, besides with all that oil you put in it shouldn't be sticking.
I have a skillet I've had since 1979. It is black and glossy like onyx. I can put a very small drop of butter or oil in, and fry eggs they just slide when i tilt the handle up. I have seen someone cook an egg in a rusty nonseasoned skillet and have the egg release. I can't remember what channel it was. I still like to get mine seasoned in the oven 5x and then build it up through cooking. I like them when they get dark from cooking. Once you get them there they clean up so easy too. I've seen a handle like that before what brand skillet is that?
The channel is cast iron cookware. If you notice, he doesn't get his pan as hot and he uses a metal egg turner. Proper temperature, add oil, let it heat up, add food. That rarely fails no matter what cast iron skillet you use. 90% of cooking with cast iron is temperature.
Looked pretty stuck to me.1 ltr of oil won't help. You doo need to season and keep it seasoned. Not that hard.Temprature is biggest mistake. Was worth the watch 😊
comes to show you dont really need to season cast iron just cook it will season itself just dont wash it with soap just hot water and a sponge thats it then place on burner to dry and done i never season mine why would you when you already cook with oil or butter people season just for the looks more of a "aesthetics"
Interesting that it didn't stick like crazy. It must partly depend on how much fat is used. I use a ton of butter. I sometimes get down to bare metal, and agree that the more we use pans, they will season themselves. I never need to season my cast iron. Good experiment!
It was sticking, you were scraping it loose when you put spatula under it. If it truly was not sticking it would slide around when you shook the pan, besides with all that oil you put in it shouldn't be sticking.
You basically deep fried it. I'd hope it didn't stick.
You hope it didn't stick? So in other words, you didn't actually watch the short video.
A little bit of oil? The egg was floating in it and it still stuck.
I have a skillet I've had since 1979. It is black and glossy like onyx. I can put a very small drop of butter or oil in, and fry eggs they just slide when i tilt the handle up. I have seen someone cook an egg in a rusty nonseasoned skillet and have the egg release. I can't remember what channel it was. I still like to get mine seasoned in the oven 5x and then build it up through cooking. I like them when they get dark from cooking. Once you get them there they clean up so easy too. I've seen a handle like that before what brand skillet is that?
The channel is cast iron cookware. If you notice, he doesn't get his pan as hot and he uses a metal egg turner. Proper temperature, add oil, let it heat up, add food. That rarely fails no matter what cast iron skillet you use. 90% of cooking with cast iron is temperature.
Looked pretty stuck to me.1 ltr of oil won't help. You doo need to season and keep it seasoned. Not that hard.Temprature is biggest mistake. Was worth the watch 😊
comes to show you dont really need to season cast iron just cook it will season itself just dont wash it with soap just hot water and a sponge thats it then place on burner to dry and done i never season mine why would you when you already cook with oil or butter people season just for the looks more of a "aesthetics"
No problem using soap either
Interesting that it didn't stick like crazy. It must partly depend on how much fat is used. I use a ton of butter. I sometimes get down to bare metal, and agree that the more we use pans, they will season themselves. I never need to season my cast iron. Good experiment!
You need to season
Deep fried egg
Test...FAIL!!