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Post by sss3 on Apr 17, 2016 19:58:09 GMT
Scrambled eggs stuck to CI. Should CI be reseasoned?
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Post by horseyrider on Apr 17, 2016 20:48:34 GMT
It's hard to say. Did you get the pan to the correct temperature and then use enough fat? Not getting that done can make 'em stick every time.
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Post by spacecase0 on Apr 18, 2016 1:38:28 GMT
I don't put anything in cast iron pans till it hits 350F (I use an infrared thermometer to check )
also have oil in it, at the very least enough to coat the entire cooking area enough to see it flow a bit when I tilt the pan
if I do stick something to the pan, I check if I can scrub it out (no soap) and dry it off, light coating of oil,
and see how it does next time I cook with it, if it fails to work well I will re season it
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Post by kkbhf on Apr 18, 2016 2:31:19 GMT
If you can't scrub it out with a soft brush try boiling water in the pan for a few minutes to lift the egg off. Then scrub again.
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Post by Cabin Fever on Apr 18, 2016 13:32:50 GMT
We always have scrambled eggs stick to our very well seasoned CI pans. Frying eggs do not stick, other food does not stick, only scrambled eggs. Maybe we don't use enough oil/fat when scrambling eggs - which to me seems like it wouldn't help because the oil would just get mixed into the egg slurry. After we make scrambled eggs, we just boil water in the pan - as kkbhf recommended above - and use a nylon brush to scrub the egg bits off. The bits will easily come off in the boiling water. Rinse the pan with hot water under the tap and dry with a paper towel. Lightly coat the pan with oil, lard, or Crisco and store for next time.
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