help! need explicit instructions for cooking with cast iron

[wholewheatchick]

So, two years ago I bought cast iron cookware (when we were first married) and I HATED it. And DH hated it. I found it to be a PITA (sorry) to clean and maintain. I got rid of it, and bought Calphalon aluminum some of it non-stick

We can't afford to replace it all right now, and I don't even know what to replace it with. But I did buy a 6 in. cast iron skillet yesterday and want to use it to at least cook my egg every morning. It's the new LODGE brand so it came preseasoned.

This morning I put the pan on the burner, added a teaspoon of coconut oil to it, let it melt, and rotated the pan around so that the oil covered the entire surface. Put the egg in there to fry, then tried to flip it to cook the other side. Utter failure. Managed to cook it, but cleaning the pan was like dealing with egg cement. I cleaned it with a brush, a scrubby sponge, and water. Dried thoroughly, sprayed with oil, and put it on a cloth so it won't oil the counter.

I know that eventually cast iron is supposed to kind of become its own non-stick...how do I get it there????

[JamieCatheryn]

It helps a lot to heat it up thoroughly, then add the oil, then add the food to the pan. Never wash with soap, and if you have stubborn stuck on food, soak or run hot water on it a bit before scrubbing. It does take time before you get it nice and smooth and seasoned enough for cooking eggs without sticking. Brushing with oil while it's very hot is supposed to help with the seasoning of it.

[marimara]

I love my cast iron, ironically though, I have ONE non-stick 8" skillet Cuisinart SS Chef's) that I use for eggs and pancakes, that's about it. I was able to fry eggs in my small cast iron skillet though, but not a whole lot of luck w/scrambling them and def. no luck w/pancakes.

You have to heat it up really good (splash a drop of water on it and it should sizzle off instantly). Then put in oil or butter, then crack egg into it, let it sit, use metal lifter to flip it.

OTOH, I use my big iron skillet for frying everything else (meats, potatoes, etc.) and it always comes clean.

[BetsyS]

I also love my cast iron, but I, too, use non-stick for eggs. It just works so much better.

[artemis33]

Just agreeing with the PPs - it is very important that the pan be very hot first, THEN add the fat. If you add the fat while it is heating, things will stick.

And yeah, don't use soap - just wipe out or rinse with hot water. I like to use a rubber scraper that came with my stoneware to get out little bits of food.

Good luck!

[wombatclay]

We usually eat eggs scrambled or in a frittata type "omlette", and we only use cast iron. If the pan is well seasoned I don't have much of a mess at the end, but the trick is in the seasoning! I wouldn't put too much stock in a "pre-seasoned" pan... they probably just sprayed it with oil and tossed it out the door!

When you look at the cooking surface it should be smooth, kind of shiny, and black. To get it that way you should clean the pan, dry it, then coat it with whatever oil you use for cooking. Just rub the oil in everywhere. Put the oiled up pan into a medium hot oven (say 300 degrees) for an hour. Let the pan cool, wipe it down, rub on more oil, and repeat until you have that black/shiny/smooth finish. With a new pan you may need to do this 6 or 7 times in a row.

For cooking, like pp have said, wait for the pan to be hot before you do anything! I use the water drop sizzle test... heat the pan, add oil, then sprinkle a drop or two of water into the pan. If the water "dances" across the surface then it's ready to go! I pour in the egg and stir with a silicone spatula. I find that the less "scraping" I do the better in terms of final clean up, the idea is that the oil has been cooked into all the little nooks and crannies of the pan surface but if you stir and scrape with vigor you'll force food into those spaces and the clean up is brutal!

Once a pan is seasoned you can use coarse salt to scrub out stuck on stuff (thank you Alton Brown ) or a wire scrubbie/brush, then rub on oil and toss it into a warm oven. Soap is the enemy of seasoning since it strips the oil out, and leaving an un-seasoned pan to soak in water frequently can lead to rust... not a huge problem, but not what you want either. So if there is a mess a short soak followed by a scrub and a good seasoning should fix the problem. If all else fails, a longer soak and soap scrub may be needed but then you'll be starting at the beginning again in terms of seasoning.

--oh, some people prefer to oil up the pan and then "cook" it at a high temp (like 400 or 500 degrees) for 20 minutes or so instead of using a cooler over and a longer "cook". Both techniques work for creating a seasoned pan. I think a lot depends on what you learned as a kid... my dad was of the cool/slow school and he was in charge of the cast iron so that's what I learned. My DH prefers the hot/fast approach and when he cleans the kitchen after a meal that's the technique he uses to maintain the seasoning on our cookware. Both seem to work just fine.

Anyway, once a pan is well seasoned, it really is more or less "non-stick". However, "more or less" isn't "totally". My brother is very picky about his omlettes and his one non-cast iron item is a Calphalon omlette pan.

ETA- I just found a nice step by step with pictures here. It's a bit different from the way I was taught, but should work fine!

[Tummy]

Another lover of Cast Iron using non-stick for eggs.

One thing I have found over the years, I HAVE TO cook the oil in my pan after cleaning, it helps it season more anyway. I never allow them to air dry, always heat dry on the stove!

[Llyra]

If stuff does stick, the best way to clean it is to fill the pan with cold water, bring it to a boil, and let it boil for a few minutes, then pour off the water. That'll loosen the gunk and let you wipe it away easily.

The more you use it, the nicer it'll get. Use plenty of fat, every time, and oil the pan after you wash it too. Heat it up before well before you add your fat and food. I use palm oil on mine because its stable at room temperature, so I know it's not going rancid while it's on there. Once you oil it, leave it on a burner over low heat for a few minutes before you cool the pan and put it away.

[beanma]

There are tons of threads about cast iron here. You might want to go back and read a few.

I've been cooking on cast iron for years. I know we got some for a wedding present 16.5 yrs ago and my mom had given me a small pan prior to that.

First thing to remember, you can "ruin" cast iron short of breaking the dang thing. Anything else can be fixed.

I am not at all particular about our cast iron. Between DH and I, we've left it to soak over night, reheated it too high and burned off the seasoning, scrubbed it out with soap, etc. It's indestructible. I don't recommend doing those things, but you can and it's not a problem. Cast iron definitely does not need to be babied and you will build up some muscles if you've gotten some of the big pans.

I ALWAYS cook eggs in my cast iron. Love it! I cook cheese omelets! Anything, really.

I do heat it up first until water sizzles (although I've been cooking with it so long I don't really do the water test on purpose anymore), then add the oil (I usually use olive or butter, but any fat is fine), and then once the oil is hot add the egg. Are you scrambling or making an omelet? If so, you need to let the bottom of the egg start to cook before stirring, but that's good advice for any type of pan. I often scramble my eggs in the pan and then, of course, don't follow the previous advice about letting the bottom of the egg start to cook or they wouldn't be scrambled! After I take the egg out of the pan I'll run a little water in it and let it sit for a few minutes while I eat said egg. After that it wipes right out with a dish cloth. I use dish cloths for all my kitchen cleaning — no steel wool or scrubbies. A dish cloth will do it all. Sometimes I use soap, sometimes I don't. Then I put it back on the burner while the pan is wet. Turn the burner on high for about 30 seconds and let the water start to evaporate and then turn the burner off and leave the pan there. Our pans mostly just sit on the stove because I use them all the time. I never re-oil the pan.

hth

[JTA Mom]

First off, you need more than a teaspoon of oil. Don't worry about 'too much' added fat because a lot of it, in the beginning, will go to seasoning the pan, versus in your food. You do need to add more oil to it than you would in a non-stick pan, period. I find you need to use about the same amount as you would in a stainless steel pan.

Second, I find cooking very fatty things (bacon, rendering fats, cooking ground beef, etc) seasons cast iron the fastest. I found after three or so rounds of cooking the above, it was nice and non-stick.

Non-stick is a bit of a misnomer though--you can never just pop something in without extra fat and expect it to come out easily.

Originally Posted by Llyra

If stuff does stick, the best way to clean it is to fill the pan with cold water, bring it to a boil, and let it boil for a few minutes, then pour off the water. That'll loosen the gunk and let you wipe it away easily.

And to stuck on stuff, this is the nicest way to do it. I use one of those scrubbers that look like a broom, with the natural fibers. I find that those take off the nasty bits without really scrubbing the seasoning off the pan.


Ami

[MissMommyNiceNice]

You need to get the pan really really hot. And then (warning, restaurant trick to follow!) crack your egg in on the melted butter. Once it has cooked a bit, take a little bit of water, pour it in the pan and cover quickly. The water will steam the egg off the bottom & you can then flip it easily. Or, just let it steam until the top is to your desired dippiness.

It works, really.

[Pepper44]

I love cooking eggs in my cast iron skillets!

This is what I do--it's easy.

If it's a scrambled egg, scramble the egg(s) with milk or whatever you want in a bowl while a small chunk of butter gets hot in the pan. Then dump in the eggs, and scramble as normal.

Mine don't stick at all.

I rinse the pan in hot water to clean it, then put it on the stove and let it heat up to dry. Once a week or so, whenever it seems like it needs it, I will scoop bacon grease out of our jar and then rub it into the hot clean pan with a rag or paper towel. Once it's coated I heat the pan on medium heat just until it smokes for a minute, then turn it off and let it sit on the burner. After that I wipe it out a bit and it's ready to use for the next time.

I've found the hot bacon grease really makes a huge difference in the non-stick quality.

[Poddi]

Make sure you only use medium heat to heat up the pan, then turn it to medium-low to cook. Cast iron pans can get really hot, eggs would stick instantly if the pan is too hot. I use the medium-low setting to make over-easy all the time with no problem.

[mamadelbosque]

You need more oil than a tsp to cook an egg, at least on/in cast iron. At least, IME you do! I use butter myself, but use it generously - so theres a good little layer on the pan, not just barely coated. Ditto for pancakes/french toast. I have a nice big cast iron griddle that I tend to make eggs/pancakes/frenh toast on if I'm making for more than just me. Before putting more eggs/pancakes/whatever down, you *have* to put more butter on and let it melt, scoot it around and then pour pancakes/crack eggs whatever. And make sure its HOT - I cook eggs/pancakes on medium (or just slightly lower).

The trick in general with cast iron though is simple: Oil. Every time you cook, put oil down. When your done cooking, take it off the heat, scrub with HOT water and a scrubby pad, then put it back on a burner/in the oven to dry - once its dry, take it off and put it away.

Good luck!!

[Pepper44]

Originally Posted by Poddi

Make sure you only use medium heat to heat up the pan, then turn it to medium-low to cook. Cast iron pans can get really hot, eggs would stick instantly if the pan is too hot. I use the medium-low setting to make over-easy all the time with no problem.

I had that problem at first too--it gets hot very easily! I can cook hamburgers in my cast iron skillet on 3 or 4 for the burner setting, when I would normally use like 7 with a non-stick pan.

[allnaturalmom]

I would season it more first before cooking eggs in it. You can do it on the stovetop or in the oven. I use stovetop because it's easier/quicker than heating up the oven (if it isn't already). Put your fat of choice in a thin layer in the pan - just the inside if using the stovetop. (I usually use spectrum organic shortening - works well for me, higher smoke point than oil, I think.) Heat up the pan on the burner until it just barely begins to smoke, turn off burner and let it cool. Wipe out. Repeat a few more times. Then, the first things you cook in it should contain some fat - bacon, burgers, if you eat meat. When you go to make fried or sauteed eggs use plenty of fat the first time. There should be minimal absorption into food if your pan is hot enough. Heat the empty pan. When it is heated up, add the oil and let it get hot. Then add your food. With some foods you will need to wait a few seconds for it to form a sear and it will release easily.
HTH as I'm in a hurry, sorry.
gl and don't be afraid of using cast iron for eggs!

[DirtRoadMama]

Originally Posted by wombatclay

If the pan is well seasoned I don't have much of a mess at the end, but the trick is in the seasoning! I wouldn't put too much stock in a "pre-seasoned" pan... they probably just sprayed it with oil and tossed it out the door!

All of my cast iron is from Lodge, and all of them came pre-seasoned. They do the correct seasoning of the pan; completely coating it with oil, heating it to create the finish. I don't know about other companies, but the OP said hers are Lodge, and those are properly seasoned, once. However, they do not show up like grandma has been using it for 50 years. It will take a while to get that really slick finish.

Also, I do use a green scrubbie with a dab of soap on mine, gently, and it seems to act as a sort of fine sandpaper, and has made the finish even smoother.

Other than that, I agree to heat your pan first, and then add the fat, and then add your food. I also agree to oil your pans on some sort of regular basis (I do mine every other use or so), and I also heat my in the stove to dry them. I just set my stove to the "warm" setting, and that does the trick.

Finally, Lodge recommends "Avoid cooking very cold food in the pan, as this can promote sticking", so it might help to set your eggs out the night before, at least until you have further seasoned your pan.

I had problems with my eggs sticking when I first got my lodge, but now I can use hardly any fat and it doesn't stick at all.

[Beauchamp]

Originally Posted by JTA Mom

Non-stick is a bit of a misnomer though--you can never just pop something in without extra fat and expect it to come out easily.

This.

I use a cast iron griddle for pancakes and spray it with Smart Balance oil from our Misto for each new set of pancakes. I also cook eggs in my cast iron. I got rid of ALL nonstick frying pans, so I have no choice I just use more oil/fat.

[beanma]

Originally Posted by Beauchamp

I use a cast iron griddle for pancakes and spray it with Smart Balance oil from our Misto for each new set of pancakes. I also cook eggs in my cast iron. I got rid of ALL nonstick frying pans, so I have no choice I just use more oil/fat.

I agree that you need to use plenty of fat, but it doesn't need to be swimming in the stuff. I use enough to evenly coat the bottom of the pan, but rarely more than that unless i really wanna fry something. I occasionally have to add more to a batch of pancakes, but certainly not in between each set. In fact, the first set that gets all the butter is never the best one.

Anyway OP, keep at it! I'm not sure what you're doing that's not working for you and I can barely tell you what I do since I've been doing it for about 15-20 yrs and don't even think about it any more—it's just automatic—but YES cast iron is virtually non-stick when used properly and what little bit does stick cleans up easily. Lodge makes a good product. I have several of their pans, some pre-seasoned and have had no problems with them.

I do agree with the advice to get the pan hot first (put it on medium for 2 or 3 minutes) then add oil/butter, then add your egg or other food. Great stuff! If anything sticks, let it soak while you eat your meal and then it should wipe right off.

Good luck and keep at it! Try some different techniques, but there's no need to coddle cast iron. All that stuff about "ruining" it if you use soap, etc, is just hogwash. I've used mine for a long, long, long time now and haven't ruined any yet and use soap on it about half the time. If it's not well-seasoned and you leave it to sit in a sink full of dirty dishes for a week it might get a bit rusty, but you could steel wool that off and it would be good as new. Ours has soaked in the sink overnight (never for a week) more than once and been absolutely fine. You really can't mess it up. I use it every day, often 2 or 3 different pans per meal.

hth

[wholewheatchick]

Thanks so much for all your help! I have been letting it heat, then adding the oil and letting it melt, then adding the food, like you all said, and that is really helping. LOTS of oil, lol. My egg is swimming in the stuff, but I guess this is just a "phase" and it will get better. I really want to get this little pan to a perfect state, just to learn how to take care of it, and assess the situation again...maybe slowly replace all the non-stick pans with cast iron, once it becomes second nature to cook and care for this one. And good to know that it is ok to let it soak for a while. That certainly helps matters!