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I hope this is the right forum.....

I am getting rid of all my non stick cookware and going to cast iron.

Everything's going well except for when I try to make scrambled eggs. They stick and I have to scrub them clean which ruins my seasoning.

Any tricks?
 

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Maybe you could get an enameled cast iron pan for eggs? Like the kind Le Creuset makes? You need to use oil or butter, but you can scrub the heck out of 'em.
 

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I think it will get better as your seasoning ages. Or try stainless steel for scrambled eggs. Just use butter or oil in the stainless. I use both cast iron or stainless for eggs, depending on my mood. Oh- try to cook on medium heat, too (not high). HTH
 

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We did a non-stick purge, too and were worried about making omelettes and frittattas. Our cookbook said to use 1 tbsp butter and one tbsp oil -- we've found that neither works that well alone, but the combination of the two really helps minimize sticking. I also just used one of those plastic scrapey things you can get for stoneware pizza stones to scrape remnants out of our stainless steel last night -- hope it didn't hurt it because it works
 
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