GM Nostr. Channeling all the legends on here. Frying eggs that were laid yesterday by birds just footsteps from my door. Butter from Amish country (real stuff) and cooking in cast iron. The pan came from my wife's grandpa so who knows how many decades old it is at this point. Makes great eggs and is non stick due to the seasoning. Most people over look a moment like this, but I know here there is a connection. image

Replies (15)

Inbound. This was the toddler egg that I have to keep just right of you know what I mean.
Good! Its almost like we all have the same good ideas ๐Ÿ™‚
Posts like this are why nostr feels different. Real food, real tools, real life. That kind of connection is getting rare.
I have never managed to fry an egg in cast iron. Always ends up as a sticky mess
Brian's avatar
Brian 3 months ago
This seasoning thing feels like one big club and I'm not in it
The key is the right oil and right amount. If you have a brand new pan, coat it with the thinnest possible amount of Avocado oil, olive oil, ghee or beef tallow. Get it in a 500 degree oven until all the oil burns off and its bone dry. Repeat the process, again with a thin film of oil, wipe the pan clean with a paper towel just to leave the oil residue basically. Then let it bake again and you should be all set. When you use the pan, wooden utensils only! Metal will wreck your seasoning. When you're done, rinse clean and wipeout with a damp towel. No soap needed, but you can if you feel inclined. Dry pan and coat with the thinnest amount of oil possible. Use over and over to get the cooking surface dialed in.
The key is the right oil and right amount. If you have a brand new pan, coat it with the thinnest possible amount of Avocado oil, olive oil, ghee or beef tallow. Get it in a 500 degree oven until all the oil burns off and its bone dry. Repeat the process, again with a thin film of oil, wipe the pan clean with a paper towel just to leave the oil residue basically. Then let it bake again and you should be all set. When you use the pan, wooden utensils only! Metal will wreck your seasoning. When you're done, rinse clean and wipeout with a damp towel. No soap needed, but you can if you feel inclined. Dry pan and coat with the thinnest amount of oil possible. Use over and over to get the cooking surface dialed in.
There is something really beautiful in using equipment that stands the test of time!
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