|
Joined: Jun 2002
Posts: 132,115 Likes: 68
Campfire Sage
|
Campfire Sage
Joined: Jun 2002
Posts: 132,115 Likes: 68 |
My cast iron pan is 95% used for bacon/sausage and eggs for breakfast. Occasionally I use it for a steak or for oven roasted chicken thighs. As long as you used the correct seasoning maintenance procedures, you don't lose seasoning.
After use, pour hot water into it and brush. This removes acids and salts. Then rinse with cold water, then wipe dry and place on a hot stove for a minute or two, till it starts to smoke. Then remove.
Since no soap was used, there's always a residue of grease left on the pan after the scrub and rinse, and that's what you are adding to the seasoning when you follow up with smoking it, so new seasoning is always being added back.
|
|
|
|
Joined: Dec 2017
Posts: 4,576
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2017
Posts: 4,576 |
It seems so many things that come from the internet never allow room for a mistake to be made or even for a fellow to change his mind. If you have a cast iron skillet and you do happen to mess it up some way all you have to do is start over with it and re-season it.
For the problem with eggs sticking after you fry bacon. I've done as has been suggested and scraped the skillet after frying the bacon and that does work. Grandma used to keep a container of bacon grease handy and just but a spoon of that in the skillet for eggs. Works good. Fry the bacon last that way.
|
|
|
|
Joined: Jun 2006
Posts: 46,386 Likes: 19
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2006
Posts: 46,386 Likes: 19 |
I somewhat understand the acidic tomato or citrus thing, but eggs from a free roamin chicken fried in a cast skillet that just fried "country" ham just might be the best fried egg that there ever was.
Grease from frying cured aged ham in cast is the place, bar none, to fry eggs. This, and then the best gravy you've ever had. Never fried eggs in ham grease but bacon grease has to be at least a close second.
A wise man is frequently humbled.
|
|
|
|
Joined: Jun 2002
Posts: 132,115 Likes: 68
Campfire Sage
|
Campfire Sage
Joined: Jun 2002
Posts: 132,115 Likes: 68 |
I remove 99% of the bacon grease after the bacon is removed from the pan, then wipe the pan with a moist paper towel, then add a large pat of butter and spread it around for my over-easy fried eggs. They slide around on the pan, then slide into my plate, like it was Teflon.
|
|
|
|
Joined: Jun 2007
Posts: 3,661 Likes: 9
Campfire Tracker
|
Campfire Tracker
Joined: Jun 2007
Posts: 3,661 Likes: 9 |
May be true with improperly seasoned cast. I’m thinking that the better seasoned the less an issue this will be once the pours of the cast are filling in over time.
|
|
|
|
Joined: Dec 2019
Posts: 17,665 Likes: 53
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2019
Posts: 17,665 Likes: 53 |
Cast iron skillet is the only thing to use to cook breakfast. With or without saved bacon grease?
-OMotS
"If memory serves fails me..." Quote: ( unnamed) "been prtty deep in the cooler todaay " Television and radio are most effective when people question little and think even less.
|
|
|
|
Joined: Dec 2003
Posts: 86,385 Likes: 39
Campfire Oracle
|
Campfire Oracle
Joined: Dec 2003
Posts: 86,385 Likes: 39 |
Ain't that the sound you make when your dentures pop out? Heh. 😏 No. That sound is “glumump. God damn it”!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
|
|
|
|
Joined: Mar 2017
Posts: 1,765 Likes: 2
Campfire Regular
|
Campfire Regular
Joined: Mar 2017
Posts: 1,765 Likes: 2 |
My cast iron pan is 95% used for bacon/sausage and eggs for breakfast. Occasionally I use it for a steak or for oven roasted chicken thighs. As long as you used the correct seasoning maintenance procedures, you don't lose seasoning.
After use, pour hot water into it and brush. This removes acids and salts. Then rinse with cold water, then wipe dry and place on a hot stove for a minute or two, till it starts to smoke. Then remove.
Since no soap was used, there's always a residue of grease left on the pan after the scrub and rinse, and that's what you are adding to the seasoning when you follow up with smoking it, so new seasoning is always being added back. We use ours for eggs, bacon, fried potatoes, pork chops, back straps, hamburgers, liver and onions, everything that's fried, but fish pretty much. No washing, no hot water, no brushing, no rinsing. Scrape out any residue from cooking down to the original seasoning, wipe out with a paper towel, slick as a well seasoned pan should be, and put in the stove ready to be heated up for its next use. Can't remember the last time I've had to re-season any cast iron pan we use regular.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
|
|
|
|
Joined: Dec 2005
Posts: 10,342 Likes: 6
Campfire Outfitter
|
Campfire Outfitter
Joined: Dec 2005
Posts: 10,342 Likes: 6 |
We have two cast iron pans on the (electric)stove.
One is for bacon and one is for eggs.
Sometimes I try to cook eggs in the bacon pan(like grandma) but they always stick and end up too greasy. I'm struggling to understand the concept of eggs too greasy from bacon.... I prefer a BASTED egg anyway. You know egg in the middle of a puddle of hot bacon grease, and then splash the grease on top of the egg with a spatula til done.....
"...A man's rights rest in three boxes: the ballot box, the jury box and the cartridge box..." Frederick Douglass, 1867
( . Y . )
|
|
|
|
Joined: Dec 2003
Posts: 86,385 Likes: 39
Campfire Oracle
|
Campfire Oracle
Joined: Dec 2003
Posts: 86,385 Likes: 39 |
We have two cast iron pans on the (electric)stove.
One is for bacon and one is for eggs.
Sometimes I try to cook eggs in the bacon pan(like grandma) but they always stick and end up too greasy. I'm struggling to understand the concept of eggs too greasy from bacon.... I prefer a BASTED egg anyway. You know egg in the middle of a puddle of hot bacon grease, and then splash the grease on top of the egg with a spatula til done..... I bet they slide down real easy like!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
|
|
|
|
Joined: Jan 2005
Posts: 2,340
Campfire Regular
|
Campfire Regular
Joined: Jan 2005
Posts: 2,340 |
No washing, no hot water, no brushing, no rinsing. Scrape out any residue from cooking down to the original seasoning, wipe out with a paper towel, slick as a well seasoned pan should be, and put in the stove ready to be heated up for its next use.
Can't remember the last time I've had to re-season any cast iron pan we use regular. This is my method to a t.
|
|
|
|
Joined: Jul 2001
Posts: 205
Campfire Member
|
Campfire Member
Joined: Jul 2001
Posts: 205 |
High noon,I get it, 1978 vintage here!
|
|
|
|
Joined: Jan 2005
Posts: 38,964 Likes: 17
Campfire 'Bwana
|
OP
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,964 Likes: 17 |
We have two cast iron pans on the (electric)stove.
One is for bacon and one is for eggs.
Sometimes I try to cook eggs in the bacon pan(like grandma) but they always stick and end up too greasy. I'm struggling to understand the concept of eggs too greasy from bacon.... I prefer a BASTED egg anyway. You know egg in the middle of a puddle of hot bacon grease, and then splash the grease on top of the egg with a spatula til done..... I bet they slide down and out real easy like! Insertion for clarity.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
|
|
|
|
Joined: Sep 2011
Posts: 61,410 Likes: 35
Campfire Kahuna
|
Campfire Kahuna
Joined: Sep 2011
Posts: 61,410 Likes: 35 |
What oil do you season with?
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
|
|
|
|
Joined: Dec 2003
Posts: 86,385 Likes: 39
Campfire Oracle
|
Campfire Oracle
Joined: Dec 2003
Posts: 86,385 Likes: 39 |
We have two cast iron pans on the (electric)stove.
One is for bacon and one is for eggs.
Sometimes I try to cook eggs in the bacon pan(like grandma) but they always stick and end up too greasy. I'm struggling to understand the concept of eggs too greasy from bacon.... I prefer a BASTED egg anyway. You know egg in the middle of a puddle of hot bacon grease, and then splash the grease on top of the egg with a spatula til done..... I bet they slide down and out real easy like! Insertion for clarity. Thank you?
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
|
|
|
|
Joined: Jan 2012
Posts: 67,691 Likes: 78
Campfire Kahuna
|
Campfire Kahuna
Joined: Jan 2012
Posts: 67,691 Likes: 78 |
Again That fryer looks worse than the one I use for lead smelting.
|
|
|
|
Joined: Jul 2005
Posts: 5,706 Likes: 5
Campfire Tracker
|
Campfire Tracker
Joined: Jul 2005
Posts: 5,706 Likes: 5 |
The cult of cast iron is one of the most tiresome fads to be spawned by the internet. 20 years ago, every junk store in America was setting full of Mamaw's rusty old skillets because no one wanted to fùck with the things. People were using them as dog food bowls. Now, those same skillets fetch hundreds of dollars, and everyone has become an expert in metallurgy and the molecular composition of proper seasoning techniques.
It's a frickin skillet.
|
|
|
|
Joined: Dec 2009
Posts: 4,611
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2009
Posts: 4,611 |
Not everyone will get this reference: Nice pair of Klipch.
Never take life to seriously, after all ,no one gets out of it alive.
|
|
|
|
Joined: Jan 2005
Posts: 38,964 Likes: 17
Campfire 'Bwana
|
OP
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,964 Likes: 17 |
The cult of cast iron is one of the most tiresome fads to be spawned by the internet. 20 years ago, every junk store in America was setting full of Mamaw's rusty old skillets because no one wanted to fùck with the things. People were using them as dog food bowls. Now, those same skillets fetch hundreds of dollars, and everyone has become an expert in metallurgy and the molecular composition of proper seasoning techniques.
It's a frickin skillet. Arouse the villagers! Light torches! Break out the pitchforks! Prepare the stake! Pile [bleep] (Not that kind, you idiot!)
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
|
|
|
|
Joined: Sep 2011
Posts: 61,410 Likes: 35
Campfire Kahuna
|
Campfire Kahuna
Joined: Sep 2011
Posts: 61,410 Likes: 35 |
I got it somewhere that Neapolitan had something to do with the development of cast iron. Someone told him cast iron statues of him would outlast bronze.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
|
|
|
|
461 members (1lessdog, 160user, 1936M71, 17CalFan, 163bc, 10ring1, 49 invisible),
11,439
guests, and
1,269
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,195,345
Posts18,546,536
Members74,060
|
Most Online21,066 May 26th, 2024
|
|
|
|