Quote:
Originally Posted by tazaygul
I bought a cast iron skillet a while back and have followed online instructions for seasoning it. I'm under the impression that when I cook things in it, they shouldn't stick to the pan. At least 50% of my eggs stayed in the pan this morning, and that's typical. Can someone give me advice on how to make my pan not suck? I wanted to throw it out the kitchen window this morning. Thanks!
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What oil/fat are you cooking in? I found that if I used just bacon fat they would stick a little if I didn't add a little vegetable oil or clarified butter (for higher temperature) and scrape the pan with a spatula to loosen the bacon fond. (Also, when my wife uses them, she can't resist washing them with detergent.  I can usually just rinse them out with hot water. If anything does stick, I use course salt with a little hot water to scrub it.)
Pat
ETA: Family portrait
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Last edited by PSM; 10-17-2015 at 13:48.
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