not with the right seasoning. My grandparents have a 20 year old cast iron wok and all it takes is a slight rub of pork fat (literally rubbing a piece of pork fat onto the heated wok) to keep eggs from sticking.
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I’ve noticed the same thing. I think it has to do with the structure of the fat.
Interesting … every time I’ve cooked eggs in a cast iron they stick regardless of the medium … next time I fry bacon I’ll throw in eggs after and see how it goes
The key to good seasoning is essentially to be lazy when washing.
Avoid strong soaps and NEVER soak or use steel wool
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When it comes to my cast iron I’m very lazy washing
hmm… do you wait for the pan to get hot enough?
Of course
Tbf … I haven’t tried to cook eggs in my cast iron for a long time
noted. Bacon with eggs is probably the best option then…
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It must. The eggs actually seem to sort of float on the butter but go right through and push the olive oil out of the way.
Can’t look too closely though. Don’t want to get hot oil spat into my eye.
Butter is not pure oil, it also contains water and some animal proteins. My guess is that the water is helping keep it unstuck.
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The fat in butter is structured quite differently than most vegetable fats (being almost a solid with proteins and attracted to itself) so it is more prone to making a layer.
There is also the simple fact that people are more prone to letting the pan heat up properly with butter because they wait until the refrigerated pat of butter melts before cooking.
Butter does have a lower smoke point than most oils and this also helps prevent another mistake made cooking eggs – you need to cook eggs low and slow. If you are smoking the butter when you cook eggs, you’ve go the heat up too high – same if you are cooking so high it’s spattering at you.
You get the same effect with other solid or near solid fats – e.g., beef tallow or bacon grease.
If you really want good eggs, use unsalted Irish butter, which has even more solids in it. (Add salt to taste.)
It took me a while if cooking eggs over you high of heat to realize this …
Thanks!
I do use unsalted but there is some room to lower the temp. Tried Kerrygold but that was using it in sauces and a couple of sautés. I didn’t notice much difference, but there were a lot of other ingredients for it to get lost in.
Twice a week, my boys go to swimming lessons. The younger one needs me in the pool. For the weekend lesson, one of the father’s wears a baseball cap in the pool, the indoor pool.
I always go away wondering if he is aware of the level of douchery on display here.
Maybe he’s incredibly self conscious of his thinning hair? That’s why Chad Smith, drummer from red hot chili peppers, wears a ball cap all the time (or did … now it’s just his look)
Why do 90% of singers, singing an English song, sing with an American accent, regardless if their origin?
I want to hear more of this:
I strongly suggest against this. Bacon is loaded with sugar and your eggs will stick instantly.
Are we really a product of our environment or do we just choose to believe that? Maybe we just become who we want to be no matter what? I think both are true… there’s no way we aren’t influenced by what surrounds us, maybe half and half?
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Surely “who we want to be” is as much a product of our environment as anything else?
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Perhaps, or maybe it hasn’t had any impact on who you want to be at all, especially if you’ve been in a good environment for the most part, hence the wonder.