bobhenry wrote:I think I have learned a new way to really screw up well seasoned cast iron.
I came home hungry and found a big chunk of ground beef pattied out into a hamburger steak. Unfortunatly it was frozen like a rock. As I removed it from the freezer I surveyed the fridge side for anything that would go with it. I found 1/2 an onion and an open (and flat) 3/4 can of Coca-cola. Not one to waste anything and knowing I needed to steam the frozen patty to keep from burning it before it thawed I poured the coke over the patty in one of my good skillets. Well apparently between the phosphoric acid and the sugars in the pop it can and did make a mess of a well seasoned skillet.
Can you say dumb ass !
I think I'll use water from here on out.
citylights wrote:
"and can kinda tell when it needs just a little more love than the oil alone can give."
Are we there yet?
In a side note, I have seasoned and re seasoned my skillet with oil and bees wax. It is now covered in a nice looking black season. But I am still having trouble with eggs sticking. I tried yesterday with a hot pan and cold oil. I got splatters and stuck eggs. I tried today with a cooler pan, cooked bacon slow, then eggs slow, still got stuck eggs. I am running out of options here...
bobhenry wrote:citylights wrote:Place the well seasoned pan on the burner on a flame or temp just above simmer. Put in a blop of butter and as soon as it melts place the eggs in the melted butter in the skillet. Give them a few seconds to firm up and give the pan a little swirl to be assured your eggs are skating around. It took me a long time to understand eggs in cast iron. I kept one little teflon pan just for fried eggs for a long time.
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