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Old 02-22-2014, 10:09 AM   #21
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I think Crisco works best.
I agree. I've tried other oils with much less success. Plus, I always have Crisco for pie crust so to scoop out a dollop for the pan is quick and easy.
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Old 02-22-2014, 06:51 PM   #22
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I just bought a cast iron skillet for eggs. Maybe I should return it. It sounds like a lot of work to keep up.
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Old 02-22-2014, 06:56 PM   #23
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I just bought a cast iron skillet for eggs. Maybe I should return it. It sounds like a lot of work to keep up.
The only reason I have one non-stick skillet is for eggs and crepes. It just makes things easier
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Old 02-22-2014, 07:38 PM   #24
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I just bought a cast iron skillet for eggs. Maybe I should return it. It sounds like a lot of work to keep up.
We have a few cast iron skillets that only ever get used for eggs. They don't get washed, just brushed with a wok brush if necessary and then any excess grease is wiped off. Easy peasy.
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Old 02-22-2014, 08:25 PM   #25
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If the only thing you plan to use it for is eggs Breathing Couch then you might be better off returning it and getting a teflon type non stick pan instead. Cast iron is amazing stuff to cook with, but most of the benefit is that it gets hot and holds onto that heat very well. This makes it great for cooking things like steaks (and many other things) where you want to pan to stay real hot when the meat hits it. You can certainly cook eggs very well in cast iron, but a teflon pan will get you the same results and with less upkeep required. Like taxlady said, the upkeep really is not much once the pan is seasoned, but it is more than a nonstick pan.

If you are mainly cooking eggs in the pan, but might also occasionally cook bacon and/or sausage or other things like that then don't get scared away from keeping that cast iron you got. It sounds harder than it really is to take care of them. They are really pretty easy to get and keep in good working order and it is well worth it in most cases.
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Old 02-23-2014, 08:30 AM   #26
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don't get scared away from keeping that cast iron you got. It sounds harder than it really is to take care of them. They are really pretty easy to get and keep in good working order and it is well worth it in most cases.
+1.
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Old 02-23-2014, 11:03 AM   #27
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We have a few cast iron skillets that only ever get used for eggs. They don't get washed, just brushed with a wok brush if necessary and then any excess grease is wiped off. Easy peasy.
I just realized that I lied. I also use that pan for Swedish Visiting Cake and just brush the crumbs out when it's done.
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Old 02-23-2014, 11:19 AM   #28
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If you start with a seasoned pan, cooking with it only adds to the seasoning. Properly used it will become egg-worthy in no time at all.
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Old 02-23-2014, 03:43 PM   #29
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Thanks for all your help. I am definitely returning that sweet little pan. It deserves a better home than I can give it.
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Old 02-24-2014, 04:34 PM   #30
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I have a preseasoned Lodge skillet that does well when I cook eggs after I've cooked bacon. I pour out the excess bacon grease and eggs don't stick at all.

However, when I take a good dab of Crisco and melt it in the skillet and cook the eggs, they stick some. I'm wondering why. I'm thinking that I heated the skillet too high too quickly. I didn't get it frying hot tho. I'm gonna try heating up the skillet slowly, maybe that's why the eggs stuck some.

I'm also tempted to start saving my bacon grease, storing it in the fridge and using THAT for frying my eggs instead of Crisco (when I'm frying eggs with no bacon).
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