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.
I think Crisco works best.
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.I just bought a cast iron skillet for eggs. Maybe I should return it. It sounds like a lot of work to keep up.
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.
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.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.
The speed at which you get the pan up to temp does not matter. The food can't tell the difference.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).
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).
Bacon fat is healthier, and tastes better than Crisco. Lard has no transfats, if it's not hydrogenated, and less saturated fat than butter. It's fairly mono unsaturated fats as well. And deep frying in it gives you far superior results to veggie oils. Your fried chicken will have more crunch. Your french fries will snap.
Bacon fat is lard with the smokey pork flavor of bacon. How can one resist such a thing?
Lard was portrayed as evil incarnate by advertising campaigns by Crisco. It was in their best interest. It made them money.
So what are you going to trust in your gut, something made by nature, or something created by people back in the 40's and fifties, when practically nothing was known about nutrition?
Seeeeeeya; Chief Longwind of the North
Properly seasoned CI pan... 1 egg, noOil, no butter, no fat,... no Stick!
Speaking of the Lodge CI pans .. if one were inclined to sand/grind/polish the inner to be smooth, what would you recommend? just go at it with a wire wheel & drill? or sanding disc? those pumice stone things?