Smooth Cast Iron....

[Doug Crann]

A friends husband recently passed away. When Joanie was cleaning out their little place at the lake she found some cast iron stuff in need of a stripping and seasoning. Joanie told my wife she only wants the DO and trivet back, she said we can keep the skillet. Ernie is going to try and return it to her....which leads me to my question. The skillet is a Wagner Ware. Will take a picture when it is cooling off if I need to. This skillet is smooth in/out. Withe it being smooth are eggs less likely to stick?
We are new to the world of cast iron. Ernestina is really struggling with making omelets in it. Most of the time they end up being scrambled. She was using a spray, switched to butter. Didn't help. She has started lowering the heat after pre-heating. Didn't help. But thanks to all the sticking she managed to scrub thru the 8 layers of Flax Seed oil seasoning I put on it...

 

[VoodoChild]

It is smooth .Make sure its seasoned and again LOW Heat I use bacon grease when doing eggs and it just takes longer on lower heat .No 2 minute teflon omelets ! keep at it Lower heat cant rush it !

 

[cheez59]

Never use non stick spray. It has chemicals that strip away the seasoning from CI. Voodoo nailed it with the lower heat but you can use butter if you don't have bacon grease.

 

[Doug Crann]

Will have 10 layers of Flax Seed oil on it when I am done with it. Ernestina was just so use to the cooking spray. Just dumped the bacon grease into my burn pit. It was pretty nasty looking so. Do you guys keep a small container of just bacon grease for this? If so, safe to assume that you strain it first?

 

[cheez59]

I cook some of our bacon in the microwave. That grease stays nice and clean and I keep it in a mason jar in the cabinet. As long as I have plenty of grease in the jar I cook the bacon in the CI. I throw that grease away. When the jar gets low I go back to nuking the bacon.

 

[IamMadMan]

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[arclite]

I like to strain bacon grease through cheese cloth.

I have a little 8" Wagner CI I use all the time. I love that pan.

Congrats.

I still use a non-stick for omelets. Most of the negativity toward NS is mostly hype, so I don't mind using them for certain things.

 

[VoodoChild]

Yes I keep a jar of strained bacon grease in the frig :wink:

 

[Bludawg]

I cook my bacon in the oven a package at a time on 350 lay it out on a cookie rack in a sheet pan. I pour the fat into a mason jar. Eggs is one use but so is chocolate chip cookies. Voodoochild speaks the truth!! http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

 

[VoodoChild]

I cook my bacon in the oven a package at a time on 350 lay it out on a cookie rack in a sheet pan. I pour the fat into a mason jar. Eggs is one use but so is chocolate chip cookies. Voodoochild speaks the truth!! http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

Can You exPlain The Chocolate Chip Cookies ? Lol :shocked:

 

[4ever3]

I have a lodge skillet that we use specifically for eggs that I have ground the inside smooth just for eggs and eggs just float on top of the butter. So the texture isn't the issue.

I say start over with your seasoning and try it again, my guess it the spray caused the eggs to adhere to the pan.

Bacon grease or butter, it's your choice, but which ever you use, use low heat, and make sure your pan is hot before you put the eggs in. I use probably a tablespoon of butter in an 8" skillet and wait till the butter foams. I do that for two reasons, I know the skillet is north of 212°, and I'm using butter fat with no water in it.

 

[Bludawg]

Can You exPlain The Chocolate Chip Cookies ? Lol :shocked:

use 1/2 bacon fat & 1/2butter flavor crisco add in some bacon bits if your brave enough cause it makes 'em as addictive as crack

 

[cats49er]

Sounds like it may need more seasoning time.

 

[Joe Black]

I'm with VoodoChild and cats49er on this one. Probably needs a good re-seasoning and don't ever use a spray. Smooth is very good. Look at the griddle at your local Waffle House.

 

[Doug Crann]

The Wagner Ware skillet, I sure hope Joanie gives it to us, has 12 layers of Flax Seed oil on it.

The Lodge that Ernie was using for breakfast got stripped in my little electrolysis set up and has 8 layers of Flax Seed oil on it. Just needs a washing and she will try it again tomorrow.
I opened my mouth the other day at a neighbors house. She had an older Camp Chef DO that someone filled with water and put it on a wood burning stove. Had some serious rust. Several hours of electrolysis and some serious pressure applied to my angle grinder with a wire wheel and it is rust free. Now I just have to get the rest of the carbon and crap out of it.
Once again, I would like to thank you folks for your assistance.

 

[Porcine Perfection]

use 1/2 bacon fat & 1/2butter flavor crisco add in some bacon bits if your brave enough cause it makes 'em as addictive as crack

So you go with the healthy recipe. I am sure they are delicious. :clap:

 

[Doug Crann]

I cook my bacon in the oven a package at a time on 350 lay it out on a cookie rack in a sheet pan. I pour the fat into a mason jar. Eggs is one use but so is chocolate chip cookies. Voodoochild speaks the truth!! http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

Finally got around to reading the link you provided.......Thanks...

 

[fantomlord]

I cook my bacon in the oven a package at a time on 350 lay it out on a cookie rack in a sheet pan. I pour the fat into a mason jar. Eggs is one use but so is chocolate chip cookies. Voodoochild speaks the truth!! http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

^that...and I pour my grease through a coffee filter. comes through nice and clear.

I just use my bacon grease for...everything.

 

[Doug Crann]

I surrender!!!

Go get your damn Teflon pan out of the garage...

13 cycles of Flaxseed oil/heat....she was making breakfast, skillet must have half an Egg stuck to it. She doesn't seem to "get it"....you can't cook with a Flame thrower style flame under the skillet...told her it ain't the pans fault....the pan ain't in control of the heat...

 

[Jeff H]

Go get your damn Teflon pan out of the garage...

13 cycles of Flaxseed oil/heat....she was making breakfast, skillet must have half an Egg stuck to it. She doesn't seem to "get it"....you can't cook with a Flame thrower style flame under the skillet...told her it ain't the pans fault....the pan ain't in control of the heat...

I don't know about teflon, I haven't used that stuff in years, but any quality pan will start sticking with too much heat. I have a nice stainless pan I use for eggs and it is the same with my CI. Too hot and no amount of butter or oil will prevent it from sticking.


There is a curious amount of people saving bacon grease in this tread. :crazy: I know that stuff tastes great, but it ain't good for you.