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One you get it right, eggs float like they do on a properly seasoned flattop. That said, OP, you absolutely can't go wrong with steak or bacon. Or hell, fill it up with some shortening and fry a chicken. We did a whole thread about that recently... https://www.youtube.com/watch?v=j6oPcB57IcU
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Nov 16, 2013 15:24
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| # ¿ Apr 26, 2024 10:31 |
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If something sticks, just scrape it off and then cook more bacon. There's honestly no seasoning problem in cast iron that you can't solve by cooking more bacon. 
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Nov 16, 2013 16:10
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Or just hit up Amazon/your local outdoors store and get a lid. They've got 'em in tempered glass and cast iron. I'd get the cast iron, though. Much better because you can bake with it.
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Nov 16, 2013 17:02
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Yeah, sadly the modern production Lodges and whatnot don't do fully smooth surfaces. I think it's a cost saving step. I keep meaning to get a couple Griswolds in smaller sizes for dedicated egg pans, but my 12" Lodge has enough seasoning built up by now that it's smooth enough for most stuff.
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Nov 28, 2013 06:51
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Lodges are fine, but hell, cast iron is cast iron.
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Nov 28, 2013 11:40
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Shobodb : It's not a benefit, it's the result of dropping a step in manufacturing to make pans cheaper. The pebble texture is what's left normally after sand casting of cast iron, they just on't boter to grind all the surfaces smooth anymore.
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Dec 1, 2013 21:12
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And if they're not, cook more bacon until it is.
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Dec 3, 2013 22:02
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Doomy posted:I don't think there's anything stopping you from sanding a new cast iron pan, to get it closer to those vintage pans. Yeah, but given the sheer indestructibility of the vintage pans, there's a million of them out there for a couple bucks more than a new pan.
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Dec 4, 2013 20:37
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| # ¿ Apr 26, 2024 10:31 |
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contrapants posted:Next time you don't have bacon, you can always make popcorn. Using peanut oil, my pan practically became a mirror after that. Frying chicken's good like this too.
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Feb 14, 2014 09:06
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