How to fry an egg in your Cast Iron WITHOUT IT STICKING!

[@f0rbr3nd4]

Well smack my mouth and call me Sally! I was able to cook scrambled eggs in my cast iron using your technique, and it really is just like a non-stick pan!

[@cast_iron_chris]

HELL YES!

[@spaceman61]

Congrats Sally !

[@jeannedigennaro6484]

😂congrats!

[@NurulSeptiyani]

i am going to try too!!!

[@NurulSeptiyani]

and it works!! 🎉

[@justjohnmusicchannel8327]

Thank you for actually showing the burner flame. That helps a lot!

[@roberthicks8985]

Hands down, this is the best video on the internet. It worked like a charm. I just had an amazing non-stick breakfast in my newly bought Lodge cast iron 8" pan. Cooked 3 eggs over easy so easily. Other videos say to sand off the rough surface and season it 3 to 5 times. I didn't sand or season once. Thank you, Sir. Keep videos like those coming. 😁

[@iamdanielleanson]

New to Cast Iron and it worked a treat for me! On an electric hob, I had it set at 3-4 (out of 10) and it didn't sizzle when it first went in, it had been on the heat for 3 minutes. Next time will let it heat up a little longer I think!

[@Scotty-vs4lf]

i put mine at 7/7 for like a minute just to get the pan hot, then turn it down to like 3-4/7 for cooking

[@mark63366]

I would love to see more tips about how to cook with cast iron . Thanks for the video.

[@chelseahartweg2938]

Thank you so much for all your videos! I’ve been so scared to use my cast iron despite really wanting to and these are encouraging to me!

[@cast_iron_chris]

Thanks for watching! Using CI really isn’t that complicated. Besides breaking or cracking it, if you “mess it up” it can always be restored.

[@ericclement1598]

just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel

[@nikkihill2523]

I've tried and failed many times to make an egg in my cast iron. I'm definitely guilty of using too high of heat -- now I know. Thank you!

[@cast_iron_chris]

Happy to help! Let me know how you make out!

[@nikkihill2523]

@@cast_iron_chris I made two eggs this morning! I used low heat and it turned out much better than normal! They didn't slide around my skillet like yours did, but my cast iron also isn't as glossy and beautiful as yours. Maybe that's why. At any rate, I consider this a success!

[@marty5627]

Tried it - it works! I think I had been getting my pan too hot. Another video had a good method for verifying the pan temperature. You grab the handle with your hand. If you can keep your hand on the handle indefinitely, but if you touch your thumb to the edge of the pan, you can only keep it there for a second, the temperature is about right.

[@susie9893]

Helpful. I've been wrestling with this myself. Cooked more eggs this year than ever in my life. Doing fine with the scramble, omelet, frittata and poached but frying sunny side up (without ruining my pan) has become my nemesis

[@bd1a210]

Another fantastic video. Can you talk about your favorite pan and why they are your favorite?

[@cast_iron_chris]

That’s not a bad idea!

[@johnwhitley2898]

You really opened a Pandora's Box with this egg fry thing!! Lololol 😆😆! I earned my money as a "Short Order Cook" cooking EGGS, let alone "food" on flat metal surfaces, mostly steel, cast iron and stainless... Seasoned, bare, burned, pitted and otherwise, but always clean In Accordance With County Health Code Regulations. At 70, I can tell you that's how I paid my way through The University.😁! It's ALL about Temperature, and, Control. I committed that you made an Tasty 😋 looking fried Egg, and without bragging, I make fried eggs, scrambled eggs, and omelettes that would hold their own weight compared to Jaques Pepins eggs! ( Watch his YT video peeps... you WILL learn something..... BTW He mentioned this "Heat/time" thing as well! Lol 😆!) Each pan's material has their own 'take' of heat, eg.: cast steel, cast iron, stainless steel, carbon steel and it PAYS to have enough patience to learn their properties and work with them. Seasoning means nothing at this point if that relationship is not understood. Besides, there's PLENTY of YT videos to watch and sorta kinda keep you from really running off the rails!! You can take the Boy out of the country, but you'll never get the country cast iron outta the Boy!😅😅! I've not bought cast iron to collect, it's always been for my cooking passion. Great videos 👍👍!

[@scooter5940]

It just takes a little trial and error, but people who can’t cook eggs in cast iron screw up one or more of three things. 1) they refuse to use a fat. If you can’t handle a little butter or oil (like a half-tablespoon or less) you have to use non-stick, where instead of fat you are welcome to ingest tiny bits of PTFE’s or equivalent. 2) they don’t bother to pre-heat the pan before adding food. 3) they cook with too much heat. I might add that some want to play with their food and flip protein before it has had a chance to “release”, but that is down the list.

[@double_high_c]

Hey there! Just found this video so sorry for being late! Could you tell us the temperature your pan had when you put in the egg? I have a ceran glasstop and with such a low heat, I can still putt my whole hand into the middle of the pan after 2 minutes! ;-) And what is your starting temperature for anything else to cook? I'm really having troubles getting a good starting point for my cast iron skillets on the ceran stove! Gas is way more powerful and way faster! Thank you in advance!

[@rstumbaugh43]

Awesome Chris, we’ll done!

[@cast_iron_chris]

Thanks for watching!

[@petenlettygarcia3750]

I have that exact pan. I love it.

[@MJMthedukeofdudes]

It works! But can I flip and not get the other side to stick without over cooking the yolk?

[@RigomundoTube]

Chris! Love this channel. Mesmerizing. Question: I cook with cast iron on an induction range. I notice that as the pan warms the bottom bows a bit and is not longer flush with the induction surface, but then evens out again. Does the pan change its shape during cooking?

[@the0prynce]

Unless I'm searing meat or something, I feel like that range is usually my ideal to cook or start most things in cast iron. I know you said you can use whatever oil, but I have a real hard time not getting eggs to stick with avocado oil. Anything else seems to work fine though

[@djC653]

lol, 10sec in - loving the shirt :D. now back to the video

[@cast_iron_chris]

Haha love this shirt!

[@pcstgrsqrl5581]

Oh my gosh, thank you!!! I love eating fried eggs and just switched out all my and to cast iron. I've thrown out so many eggs Lol

[@TonyPjamas]

Thank you, it really is all about the temp!

[@ArturoLedezma-jv3jo]

So if I’m preheating the pan at 5 (electric), then turning it down to like 4 or 3…is that still to high? I know some will say, “well yeah!” But that’s where things get confusing because I crack an egg in there and it takes a while to turn white and make noise…so…help me out here, please.

[@the0prynce]

I use an electric stove and it usually preheat my pan to about 2.6. but I think time on and temperature of the actual skillet surface matters most. If I leave it on 2.6 for long enough, the pan will get to over 500° though my target is usually closer to 350. But every stove is different and oil does matter. Sometimes my best eggs are cooked when the pan gets too hot but I use enough butter and get a spatula under there early enough to prevent sticking.

[@ArturoLedezma-jv3jo]

@@the0prynce I guess what it comes down to is a little patience. You’d think that at 64 I’d have a little. Thank you sir! 🫡

[@Dionisio181]

Pre-heat.your pan at 3 or 4 just a few minutes AND that's all

[@dbergum1]

Great vid...Loved the flip...lol

[@djC653]

am liking and will sub tnx. More of a butter&egg guy here. Could never get oil&eggs to work.

[@djC653]

also guilty of to long of preheats. It involves 3 temp steps and maybe 3x as long as yours but it gives me consistent results that are confirmed when I change it by just a tiny bit and things don't cook as expected.

[@cast_iron_chris]

Thanks for watching and subscribing! 🙏🏻

[@yearginclarke]

Thank you for bringing this up...I've been searching for similar opinions like this over the years, but I literally never see anyone mention this!!! And I don't understand why because when I first tried butter for frying eggs, I noticed immediately that there was no sticking at all. I started using vegetable oils for eggs when I moved out on my own, for better convenience. Also back then, I started using bacon grease for homemade refried beans, so I saved every last drop of bacon grease for that purpose and quit using it for frying eggs completely. I fried eggs for years with frustrating sticking problems, thinking my pans were to blame, because they weren't old and well-seasoned like my mom's pans I learned to cook on. Turns out there was nothing wrong with my pans at all. The best stuff for frying eggs for me is butter, strained and CLEAN bacon grease, as well as lard. They work almost like magic...I don't know what it is about them, but they just don't really stick for me unless the temperature is way too high or something. But I never have my temps for frying eggs above medium low to medium anyway.

[@MyLastAmen]

I want your spatula. What is it and where can I get it? haha

[@momoski68]

On an induction cooktop would you say that is about 275f ?

[@jenniferphylene]

The shirt is healing to me lol. My brain can’t compute not washing my pan

[@CarolinaGirlCreationZ]

Ahhh, the differences in gas versus electric burners. So jealous that I don't have gas. Lol!

[@demarcusp359]

Electric is better and safer

[@theworldiswatching9658]

It just means you have to preheat longer, like double the time

[@Robbie-mw5uu]

Electric is faster and safer for the environment than gas burners. Induction stoves are the best, most energy efficient, and that is why many Europeans and high end houses use them. People who use gas in 2024 are either extremely poor low income in subsidized housing (because those stoves are cheap), homeless people (aka vanlifers who need to use gas as a portable fuel), or wealthy hipsters who think gas burners provide some form of extra comfort or special seasoning to food (like Thor stoves).

[@ashleyschreiber8066]

I wished I seen this before using my pan I just restored for eggs this morning. They stuck and I’m currently trying to get the residue off and I thought I did something wrong with the season

[@cast_iron_chris]

Ah sorry to hear that!

[@willford9205]

Dont listen to this guy

[@manuelsanchez5916]

Nicely done

[@nickc7039]

Can you make another vid doing scrambled??

[@cast_iron_chris]

Sure why not!

[@rockod8880]

Great video thank u

[@Dionisio181]

Its all about pre-heating your skillet. If you make this with a bare iron skillet you will have the same results. Seasoning is to avoid rust only. Learn this and spread the word to others.

[@hblevine]

Wow! This worked!!

[@beankurdt]

Thanks so much! I'm a convert!

[@worp999]

I have a field skillet that ive cooked in for 3 years and i can cook a egg on high heat without sticking just 1 tablespoon of butter

[@KOOLAIDxK1D]

Helpful, thx

[@Itdontmatter69]

I struggle with this, obviously I’m having it to hot. I’m trying now

[@mozartheart2958]

Same problem, did it work with you?

[@RLJHN]

Smoove

[@cast_iron_chris]

Haha I dig that

[@elbob17]

You can fry an egg in a stainless steel pan if you know WTF you're doing.

[@cast_iron_chris]

Of course

[@scooter5940]

I make omelets in stainless.

[@flashwashington2735]

You can fry an egg on concrete in the Arizona sun. So what?

[@ans7xd780]

Nice mustache

[@cast_iron_chris]

Haha thanks friend!

[@Jeremy-xe9vs]

nope; still sticking.

[@hobomike6935]

It does nothing, eggs stick.

[@yourworstfan]

Turn the heat down more.

[@yourworstfan]

​@@hobomike6935 If numerous people are saying the method works, and your opinion is it "does nothing," you probably did something wrong.

[@TanisSpangle]

Go get an infrared thermometer for automotive work to check your pan temperature. Make sure the pan doesn't get to 400+°F. I find the sweet spot around 300-325 to butter & add the egg. Yes, the overall pan temperature will drop some as you add your cooler ingredients, no need to worry. If you don't have a thermometer, butter melts before 290, bubbles gently at 300-350, and burns brown 400+.

[@snowjae9380]

It takes time to learn. Try it again and change the variables: add more fat, add more heat, reduce heat, cook it longer etc You’ll get there eventually

[@peetsnort]

I use a spray bottle BUT.its filled with olive oil.

[@whitenoize6451]

Best not to use olive oil to cook with, it becomes carcinogenic. Its great for making stuff like salad dressing or hummus etc.

[@Scotty-vs4lf]

@@whitenoize6451 if you use good olive oil and dont heat it above something like 400f its safe to cook with

[@BlueJazzBoyNZ]

Seasoning is King with temperature and time. (I love s polished cast iron pan 100%) Don't watch one channel Watch them all And Learn

[@jeannedigennaro6484]

Canola oil is an industrial seed oil. I’ll stick with animal fats for cooking/ eating.

[@cast_iron_chris]

Sounds like you get health advice from comedic podcasts.

[@jeannedigennaro6484]

@@cast_iron_chris missing your point, sorry.

[@h0gheadS]

What do you think the animals eat? You know toxins are stored in animal fat right?

[@Can-lw4ob]

@@cast_iron_chris sure, using healthy cast iron but then using motor oil and promoting it. you are the comedian here

[@yourworstfan]

​@@jeannedigennaro6484 The point is you're regurgitating nonsense you heard from morons.

[@LemonnSugarr]

😍

[@Artomya]

Canola oil is deadly.and yes.Any spray oil will make it non stick 😅

[@cast_iron_chris]

Canola oil is not deadly, and no, you can still have your eggs stick like concrete with cooking spray with crappy technique.

[@Artomya]

​@@cast_iron_chrisits beyond toxic and causes cancer.tou are CLUELESS.

[@KOOLAIDxK1D]

Canola oil is pretty bad. Anything else is better. Get some tallow.

[@sicariusperemo3789]

@@cast_iron_chris Yes it is, you need to educate yourself on that! Ironically, the unhealthiest of all vegetable oils, the only thing it has going for it, is it has a better Omega-3 ratio that the others, but that does NOT make it edible at all, that's how you die early! Use Butter, Lard, any type of NATURAL Fat / Oil

[@FeedTheBulls]

@@ArtomyaFrom google “Canola oil is one of the healthiest cooking oils available, with zero trans fat and the lowest amount of saturated fat of all common cooking oils.” How deep should I go with researching this? You have me a bit concerned 🤔

[@mainebiker]

That egg is raw still

[@ProplaysProductions]

No, overcooking the yolk destroys many of its nutrients

[@nickeybobriguez8190]

I don’t wanna use that spray

[@cast_iron_chris]

You don’t have to. Oil or butter 😎

[@kiwikim5163]

Great tip. Worked for me with butter. Cooking spray? Omg. That’s sooooo unhealthy. I thought it was taken off the market. Learn about canola oil. It’s horrible in any form.

[@jakewaterman6608]

Just exercise, eat well generally, and don't get fat. You'll be fine if you have a little of the wrong oil.

[@embodythejotun]

​@jakewaterman6608 100%, people are really out here being alarmist about oils that are fine in small amounts while also having 20 other things that are way worse while blaming oils instead of lack of exercise and portion control.

[@nashonabo821]

@@embodythejotun Would you consider it a small amount to use it when you make an egg and toast every day? Then once or twice a week have something that is fried in it? I wouldnt consider that a small amount especially over the course of your life...

[@AlphaG33k]

Two of the ingredients were butane and propane, fossil fuels sprayed directly onto my eggs, yummy! Next time just coat with motor oil, it will probably stick even less.

[@_wormlet]

Canola oil is perfectly healthy

[@ceramikxxx5882]

Cooking is such a frustrating hassle hate it

[@ibnibz2636]

Git gud

[@uppertributaries]

Seed oils.... bad

[@gugion]

That is NOT a fried egg. You need higher heat.

[@cast_iron_chris]

This is not a cooking channel, that’s not the point of this video.

[@smooth235]

@@cast_iron_chrisLooks fried to me. 👌🏿

[@scooter5940]

Nonsense.

[@johnwhitley2898]

I've been cooking for YEARS....(even earned money for my cooking!😆....... ). Yup! Looks like a great fried egg to me! Yeah, I've broke a few yolks..... Hell, we'd just blame the Chupabacabra Chickens! It's their fault!!!

[@durece100]

Don't use higher heat.

[@Robbie-mw5uu]

is this a joke video? there is egg still stuck to the pan. Just use butter and stop goofing around.

[@durece100]

Don't forget to add water and cover it.

[@pcstgrsqrl5581]

😂 No, you're the joke!

[@ak-jx1pm]

I would have cooked another egg if I broke one during my egg technique video.

[@willford9205]

I call this B.S., seasoning has everything to do with sticking.

[@cast_iron_chris]

I’ve fried an egg with a pan that was stripped down to bare iron with no seasoning on it. Sit down.

[@scooter5940]

Nope. I can fry an egg and cook an omelette in stainless. It’s all fat, heat control, and technique. The seasoning in cast helps, but you can still mess it up easily enough.

[@flashwashington2735]

@@scooter5940 Freshly seasoned I can fry an egg in aluminum, cast iron, steel, or stainless: dry, no oil or fat. Again, so what!? It is not something i would not do that every day. Using a two oil method, they don't even have to be seasoned! Again, so what!? I don't prefer to do that everyday either.

[@scooter5940]

@@flashwashington2735sure. You’ll just have a sticking mess. So what?

[@flashwashington2735]

@@scooter5940 Talking shit when you do'nt know squat? Cooked protein isn't sticky. Two different oils, say olive oil and butter. Two specific gravities, one floats above the other. Done well, the egg never contacts the skillet. You never seen line cooks pull anodized aluminum skillets from dishwasher racks and season them in minutes. Go troll someone else little boy.

[@kellybadea5315]

Ohhh noooo. Cooking spray makes cookware sticky!! That’s a big NO no for me!! Also because cast iron is porous it’s better to apply oil for seasoning while it’s still quite warm, not cooled down completely as you stated. Learning a lot from you otherwise

[@frankroper3274]

Enjoy that stove before Joe makes you get rid of it!

[@chuckgladfelter]

GAT DANG JOE BIDET!!11!!! GOBBLES MURICAH

[@chrisreyes823]

Teflon 🙄

[@durece100]

What?

[@ericclement1598]

just watched this then made an omelette, Worked perfectly 🎉 just ditched all our coated non stick pans and decided it's time to use our amazing cast iron and learn about how to care for them! dig the channel