How to Make Cast Iron Skillet Perform Like Teflon

[@victoriamaizenberg8966]

Thank you so much! Of all advices on KZbin on how to make cast iron non-stick only yours worked as a charm! I was about to give up on my skillet and couldn’t understand all the hype about cast iron. Your advice helped immensely and now it’s the only skillet I want to use.

[@HighDollarHobo]

Growing up my mom called them One Eyed Jacks. They were her favorite. She's gone now. Love the memories.

[@BBQMyWay]

Isn't it funny how certain dishes take you back in time?

[@blakebellon7519]

My dad called these hole in ones lol

[@maranathaacts1327]

We grew up calling it an "Ox eyed egg". My mom was from Texas.

[@Larry-d3i]

My wife is from New Jersey. She grew up around people who called them spit in your eye eggs.

[@OhGoshAwwGeez]

I’ve recently gotten into cast-iron skillets and I have to say they are amazing. I’ve never had a Teflon pan that performed anywhere near as well as cast-iron as far as non-stick goes. And I just got the cheap lodge cast iron too. Works great.

[@ibsoarin]

I would say inexpensive but good quality Lodge cast iron skillet. I have an 80 year old Lodge cast iron skillet and new Lodge cast iron skillets. I use and love all of them on a regular basis.

[@reggiemartin4505]

love the video. my favorite piece of cast iron is a skillet my grandmother gave me that belonged to her grandmother. I use cast iron almost exclusively in my kitchen.

[@BBQMyWay]

Thank you Reggie.

[@speedyspooley]

I know some people are being a little sarcastic about the tips in this video...but a LOT of people, especially those who are new to cast iron, don't know how to use them correctly and this is a good starting point. If you're experienced in using cast iron, these tips may seem basic....but if you're new, they're very helpful.

[@BBQMyWay]

Well put, especially if you have their newer cast iron that isn't smooth.

[@YukonHawk1]

Hit me with a stick!! I just tried your method as you described in your video and my scrambled eggs came out great!! NOTHING stuck!!! Thank you again for posting this!!! Excellent!!!

[@BBQMyWay]

Glad it worked!

[@Thx1138sober]

When my mother died back in 2006, she left us a bunch of old cast iron pans. She never used them, they were my grandmother's pans and skillets and she had just hung them around the kitchen as decoration. I had always used Teflon frying pans and after 6 to 9 months of use, they would always start to go bad even following the recommended care. I got tried of shelling out $40 or $50 to buy a new frying pan every 9 months. The old cast iron pans hanging around in the kitchen were all blackened over. One day I decided to clean them up and put them in the self cleaning oven. It turns out I have a bunch of really nice Wagner Pans & skillets that were made in between 1920 and 1940. I watched some videos on how to season them and they work fantastic now. These old Wagner pans have a much flatter surface than the new Lodge cast iron pans.

[@BBQMyWay]

This post makes my day. Thank you.

[@madthumbs1564]

I'd sell those pans and get some composite or cladded pans. They're lighter, distribute heat better, handle easier, and can also be seasoned. -They're also more durable than CI.

[@highjix]

I have looked into this a bit and from what I have found, the reason that your older pans are smoother is quite simple, 1) Your older pans where made differently then the mass produced pans Lodge puts out now, from what I can find older pans went through another step Lodge cut out to reduce the price of their pans to make them more affordable, and that is they do not smooth the pans before selling or so I have read. Pans used to be worked smooth before selling, but it adds more steps and more cost. and 2) use of the pan seems to smooth the pan over time. I have read people say that after several years of use their lodge pans eventually become as smooth as what you say your pan is. I have only just recently bought my first cast iron pans so I can only tell you what I have read or watched to this point.

[@nickwarner8158]

So now you have something built to last that does a good job. Your grandkids can use your grandma's pans when you are dead. I love my cast iron pans. Just like you the teflon ones are just cheap throwaway junk. I think thats intentional on the part of the people who make them. Enjoy no longer buying new ones twice a year and having some quality. Your grandma would be proud.

[@wross5961]

I refuse to use teflon I think they are toxic and stick to my cast iron always plus I can make my cornbread in the skillet as is and put in oven.

[@cmrsvids]

Opinions on cast iron are quite divided. I have a good many cast iron skillets and other cookware and use them daily. What works for ME is the old chef's maxim: hot pan, cold fat. A while back, I bought a Lodge chef skillet (rounded sides) to use as an egg pan. Seasoned it properly. I simply heat the pan on medium until it smokes a bit, drop the heat to low, add a pat of butter and then add the eggs, even beaten for an omelette or a scramble. Nothing ever sticks ... ever. Eggs and other foods slide around on the butter like nobody's business. When finished, I rinse with hot water, reheat to dry the pan, then wipe on a very thin layer of canola oil, which will then aid in telling me when it's ready the next time by smoking. The thing that baffles me is how many people still seem to have a phobia about consuming small amounts saturated fats. Aren't we past that since having discovered the it's the over consumption of simple carbs that is killing us?

[@Exnihilate]

attempts will be made

[@jycfrnkl]

Since I've started cooking using more fat, including all the butter I want-not only have I not gained weight....I've actually lost weight. I have just bought cast iron and learning to care for it & use it properly.

[@WormyLeWorm]

Word man. I dunno how fat still gets the hate and eating an excess of nutritionally lacking grains doesn't. So many foods out there are perfectly fine; even very nutritious; but just have an irrationally bad image because people don't know self control and overeat them while also overeating simple carbs.

[@cmrsvids]

You hit that nail right square on the head and drilled it!

[@Qui-9]

+WormyLeWorm Exactly. people preach without even understanding the entire picture... which isn't even that complicated, yet they think they are so smart regurgitating their info which was just heresay to begin with. Usually from "concerned moms".

[@grounded7362]

Once you have yous skillet seasoned, the key to non stick is making sure to bring your skillet up to temp before putting the eggs or other food in the skillet. And once you are done cooking wipe your skillet out and then put a small amount of oil back in the pan as you did when you first seasoned it and reheat it and wipe the excess out and then let cool. This will keep it seasoned and the pores sealed up.

[@True76121]

WOW!! Just tried this after months of frustration. This works as stated. Thanks!!!!

[@BBQMyWay]

Glad it helped!!!

[@DeathAngelHRA]

Lots of people appear to not know the difference between extra virgin olive oil vs. regular olive oil and what they are used for. EVOO is for salads,bread dipping and not to be cooked with,where standard olive oil is perfectly fine for medium heat and below. Depending on what I'm cooking in my skillets,I'll often use bacon grease to season the pan ,olive oil or butter. If it begins to dry out too fast,I'll add some merlot and Lea & Perrin's worcestershire sauce. I also nearly never wash my skillet between uses. Just add more grease or oil and good to go. True seasoning. Most of my skillets are from the 60's and very well used.I love the ability to sear on the stove and straight to oven when doing roasts.

[@BBQMyWay]

Thanks for the detailed post.

[@Hallowsaw]

Olive oil is good for low temp cooking. You need some canola or peanut oil for quick cooking stuff

[@jycfrnkl]

I'm from West Va. We use Bacon grease. My grandma used lard..

[@BBQMyWay]

We like bacon grease too....

[@dmoore7519]

The Healing Spirit bacon grease for cooking, lard for buttermilk biscuits. The only way to fly!!

[@MyREDTAIL]

I use either Bacon or " CRISCO " Which is like a Lard & works great also etc.

[@dylan4972]

My father and I use home rendered pork fat and it works magic.

[@robbyritter4245]

I have a theory as to why the older cast iron seasoned so well. Most people used lard from hogs they raised themselves, not store bought that had been pasteurized and homogenized and all those other fancy words for sterile. I have a few very old family pieces that I use on a regular basis and every time they start to heat up I can smell the homemade pork fat that was used to season them a hundred years ago.

[@rickowens396]

Thank You. Will treat my wife w/this. Good man. Again, Thanks

[@MBey-ke5qq]

That was awesome! I have a whole set of cast iron and I had no idea what to do to make it non stick. Thanks so much!

[@countysheepdog55]

*THAT'S AWESOME!* 1. Great Teflon recipe 2. Great breakfast recipe

[@BBQMyWay]

Thank you!

[@irishrose89775]

I took my brand new lodge skillet and was able to cook sunny side eggs with no special treatment. Key is to warm the skillet up for several minutes until you cannot touch the handle closest to the sides comfortably, then add the oil I use vegetable oil, and then add the egg! Lodge even demos this on their website. It worked for me just fine. Scrambled eggs also work fine if you give them a few minutes to cook a bit then pull in the sides around the circumference. I cook corn bread by preheating and adding Cristi then the batter, no sticking. I’m very happy with my lodge skillets and Dutch over. If anything does stick it’s easily removed with the still warm pan, hot water and a chain mail scrubber!

[@dougg1075]

I found by accident years ago that olive oil and butter creates a beautiful non stick combo. This confirms my genius:)

[@BBQMyWay]

You my friend, are a GENIUS!

[@markrush5013]

a good seasoned piece of cast iron would have to degrade itself to perform like teflon.

[@Lizzy720]

Thanks for the tip - will definitely start doing this when I use my cast iron skillet. I grew up on that egg dish - we called it egg in the window. But, for heaven's sake, season that egg! A little salt and pepper.

[@ahikernamedgq]

I watched the video to learn more about cast iron, and, I always wanted to see how egg in a nest is made. Thanks!!

[@BBQMyWay]

Good!

[@MichaelBrooksmsb400]

I have my CI well seasoned to perform like teflon on a daily basis, as I cook eggs all the time in it.

[@MichaelBrooksmsb400]

11 months later, I now have had a LODGE 12" CI Skillet, and started my new Skillet in same manner, eggs came out perfect even with its rough surface.

[@jalphonso1515]

Thanks for making it so simple. Now to put the lesson to the test!

[@Jason-pf8qc]

I just bought an average Lodge cast iron pan (have owned and used many before) and was able to cook scrambled eggs on it just fine... keep it well seasoned and give it a slight oil or butter before cooking and your eggs move freely even first cook... oh yeah and most things you cook are or should be cooked on a LOWER to mid heat... like eggs...

[@BBQMyWay]

You kind of just described what we do.

[@madthumbs1564]

Agree, but there are techniques for cooking decent omelettes on higher heat without browning (I wouldn't use CI though), and crispy eggs are actually a thing (eww).

[@lindasue8719]

I want to believe it can work. I just bought one that has that horrible textured surface. Please convince me that merely seasoning it will be enough to make things nonstick immediately, as opposed to a couple years down the road

[@DiannaAtherton]

I come from the windy city Chicago. My grandmother made this for us in the 50's. She used French bread slices from the baker down the street. On Saturdays she made this adding a little dusting of cinnamon with syrup on top. We only had cast iron back then. Her pan could fit 8 slices at once. Good memories

[@kimberlystrickland6771]

I love my cast iron. My Grandmother cooked on a wood stove most of her life. Always used cast iron. Her pan was passed to my Mother. Now It's with me. I love the sear you get with them. Teflon is a No go in my home because they can be deadly to my Feather Babies. Love Stainless as well

[@YukonHawk1]

After all these years of seasoning a pan as to not have the eggs stick and this is all it took!! Thank you!!! Great video.!!!

[@glendaburton903]

cast iron does not need to be smooth to be non-stick. just used properly. love my cast iron . I have some old smooth and some new lodge rough. perform great!!

[@BBQMyWay]

Smooth is much better.....that's why the older stuff is in such high demand, and why some people have the newer (and rougher) cast iron cooking surfaces literally sanded down.

[@snailnslug3]

BBQMyWay they smooth out in a year or so of daily use.

[@johnhickey6827]

I'm starting to see that on mine. My lodge was basically non-stick since day one and the rough finish is smoothing out as a I continue cook. I'm not sure why hardcore cast iron cookers are up in arms over the way lodge pre-seasons their cookware.

[@whatfreedom7]

I have some cheap no name pans and all I did was season it and it works better than my Teflon pans and I didn’t sand crap. It’s rough but doesn’t effect anything. I think a lot of those people have no experience using cast iron or they are just overthinking it. If mine cheap rough pan works then theirs is no reason much more expensive pan shouldn’t.

[@lindasue8719]

Please elaborate. I just bought a pan and the surface is like sandpaper. It’s awful. I cannot imagine how that could be non-stick.

[@rickypastille]

My Dad, who grew up in England, used to make these for us. He called them 'Egg-In-A-Basket'. They're a favorite of mine to this day. Sometimes when I'm lazy I just fry the bread. Way better than toast.

[@BBQMyWay]

Agreed!

[@davidcooke7744]

All the methods I’ve seen on KZbin this is the one that works.

[@josevega6254]

Man I tried it and it works! This calls for a continental breakfast

[@jimwortham8634]

Thanks for posting you did good you want to know about cast iron check with Kent Rollins

[@MrCCW26]

I also use olive oil in cast iron and it seems to work well. Light coat before and after cooking each time. I haven’t seen this egg in a nest technique before. Very cool. Thanks for the video.

[@BBQMyWay]

Yeah, that's the key, to rub it down with olive oil when done with it, after washing it in straight water and then heating it up again so it's totally bone dry prior to applying the light coat of olive oil. We hardly use this pan anymore as we have located an early 1900's vintage cast iron of the same size whose surface is smooth as glass.

[@ao2528]

Awesome, nice presentation and very interesting idea to make an hole in the middle of bread, I never seen that, so today I learned something, thanks for sharing a good video.

[@BBQMyWay]

Thanks for the kind words.

[@instantsiv]

Do you have to do the olive oil and then butter procedure every time you cook eggs for that to work?

[@BBQMyWay]

+instantsiv To guarantee Teflon-like performance with each use, yes.

[@madthumbs1564]

No. Don't scratch the crap out of it, and it should be fine even through dish water. I've done this with stainless steel using a single layer of polymerized oil through 3 washes and made a spatula free french omelette with it.

[@jimwortham8634]

I love to cook I have numerous bands blue diamond yellow Canyon Etc always go back to my cast iron works forever

[@scottlapier4797]

Good video. I read a similar article about scrambling eggs. What I do every morning is heat up my skillet, add olive oil and cook whichever meat I'm eating (usually pre-cooked so I'm reheating/browning it). After that I back off the heat and add butter while scrambling the eggs. When the butter smells sweet, then it's at the right temperature for scrambled eggs. Nothing sticks. Or a negligible amount will be left behind that i can scrape off with a the plastic spatula.

[@lemonjello4328]

Love my cast iron, be it antique or my latest Lodge skillets, biggest issue with newbies is "you must have some heat (preheat) in the pan" before adding cold eggs and don't touch them until they release on their own. I season with Crisco and after I'm finished cooking, while the skillet is still warm, run under hot water and return it to the burner to dry, then adding a small amount of Crisco while it's still hot (inside and out) good to go for the next time!! Scrambled eggs won't stick either!

[@BBQMyWay]

That's exactly what we do too....and absolutely agree on the preheating of the skillet.

[@lorenzomaximo1818]

This definitely looks really good I like my eggs still cluckin too. I love my cast iron skillet. Threw out my poisonous Teflon cookware years ago.

[@BBQMyWay]

Good call!

[@AussieAngeS]

That's my daughters favourite weekend breakfast. I make it every Sunday for her. I make it different, where I don't flip it, I place a lid on top and steam the egg to cook it by splashing a few splashes of water in the hot skillet, creating a little steam to cook the egg, then place some cheddar cheese on the egg once it's cooked , no need to then flip, but everyone does it their own way. Looks delicious.

[@BBQMyWay]

+FitAnge S Hi FitAnge. I flip it because I like it toasty and crunchy on both sides. It is a great breakfast, isn't it?

[@josephineleau8518]

TQ! I need to try this. I have a new 8" lodge cast iron which is really bumpy. Stick so bad when cooking eggs even after 3x seasoning. From the video, yes, it does seem to work like a teflon pan. Good discovery!

[@BBQMyWay]

Thanks. Let me know if it works for you.

[@svily0]

I'm an year too late on this video, but the technique shown here, seems to work for me quite well. The trick seems to be to use 2 different oils, and to have the pan at temperature.

[@BBQMyWay]

Agreed.

[@jayhutt1]

My grandfather made eggs that way back in the early 1900s, I was raised eating them. We called them “Eggs with the bread” always used and still use cast iron.

[@margarets1534]

Do you have to do this each time you cook in the pan? My sticks all the time.

[@lindasue8719]

Margaret S I’ve been researching, and it sounds like yes, you do.

[@Browndogdiesel]

Hey Margaret S I use a process very similar. However I always oil my pan before putting it away. That way all I have to do is heat it up and add some butter and away we go. The more you use cast iron the better it will be, just make sure to look after it and it’ll last you a life time

[@BBQMyWay]

We do, but in the spirit of full disclosure, we on;y use that pan outside now when doing steaks. We now have antique cast irons that are really smooth.

[@mckeon1960]

Do you have to repeat when ever you use pan. Thanks

[@jrosalia]

One of favorite breakfasts since I was a little kid.

[@BBQMyWay]

We love it.

[@Anonymoose]

Haha! Perfect is putting it mildly. Great tip, Dave! I do love my cast iron, and one of mine is pushing 50 years old now. Purely by blind coincidence, I picked up the oil wipe over heat treatment some years ago from who knows where, but I do it after every use, let it cool, then lightly wipe out excess oil. This way, that dab of butter is all you need to add next time you fire it up. Knocks a little time off of it, which is a good thing in the morning, when you have a cup of coffee in one hand, only one eye open, and you want that egg done with as little hassle as possible. LOL

[@BBQMyWay]

+Anonymoose Thanks for the note. I'll probably keep hitting it with olive oil each time. I want it as "teflon" as possible. Hope all is well with you.

[@RailroadGuy49]

My question would be the olive oil. Olive oil has a low smoke point compared to say flax seed oil, and recommendations I have seen in other videos mention that olive oil isn’t good for seasoning, as it can eventually get rancid. Your thoughts on flax seed oil instead?

[@nopa2]

Great video...might I make a suggestion? Trade your paper towel for a lit free towel. The paper towel will leave little bits of paper fibers that over time will build up and can ruin whatever you are cooking. Also if you sand the cooking surface of your pan before you cure it, it will perform even better.

[@BBQMyWay]

Agreed.

[@daviddavid9837]

Lots of anger and ridicule of BMW for posting a video about what a few angry superior viewers already knew. Unfortunate. They forgot that not everyone knows, some need a reminder, and some need a review. Thanks, BMW, for sharing your technique.

[@BBQMyWay]

That david x 2.

[@bigpapi3636]

The light olive oil or pomace olive oil has a pretty high smoke point at about 460F but yes, extra virgin olive oil smoke point is low. Soybean oil and safflower oils are both high but I hate the taste of soybean oil. I've tried the lethicin-based non stick oils on my cast iron but again the taste is awful. I've seen very pricy cast iron with the polished cooking surface that looks interesting as well. My 40 year old Lodge still works great and I'm going to try your method for non stick cooking. Thanks Chef!

[@BBQMyWay]

Thanks for stopping by!

[@JayHova4x4]

I tend to agree that olive oil is not the best oil to use. Even highly refined olive oil has a somewhat low smoke point. Who wants highly refined olive oil? Yuck! In any case the solids in the oil will burn and turn bitter. I tend to use canola oil as it has a higher smoke point and I find a neutral flavor. Another good choice is peanut oil if no one has an alergy. Kent Rollins recommends avocado oil which has a very high smoke point. It's worth pointing out that the hotter the pan gets the more the pores will open and the more flowable oil will be until you hit the smoke point where the oil turns to varnish. en.wikipedia.org/wiki/Cooking_oil

[@semco72057]

That is impressive and I have an old skillet which is n need of cleaning and it was used by my grandmother who used it for all of her life. My mother used it some, but turned to the newer cookware instead, and I want to use it now to do my cooking in, and I have ordered a dutch oven which I will use to primarily use in emergency situations when we lose electricity.

[@BBQMyWay]

I'm guessing that has a smooth cooking surface. If so, that's definitely a keeper!

[@kennyc388]

I'm totally amazed at the endless hours and opinions used up fucking around with these cast iron skillets.

[@BBQMyWay]

And yet you watched the video and took the time to comment?? Have a little fun man!

[@rarad.3793]

your explination was relaxing . thanks !

[@BBQMyWay]

Why thank you! I hope you didn't fall asleep.

[@B81Mack]

Damn, that looks good!

[@ashpatel_official]

Agree with several posters here. That much oil and butter can be used on any pan to make it non-stick. What was the purpose of brushing butter on the bread when it's going for a swim in butter anyway?

[@BBQMyWay]

A "swim" in butter? I bit of an overstatement.

[@RG-wy1ol]

Thanks for making this video 👍 👍, made me hungry 😊

[@MyREDTAIL]

My Mom use to make those Bread & Egg's for us growing up, I still do them for myself even today , Love them etc.

[@BBQMyWay]

We love them too!

[@MikeTrieu]

I'm so stealing that egg+bread idea next time I have my nephew over. He's gonna love it!

[@BBQMyWay]

Steal away. It's delish.

[@eloscuro704]

I'll have to try that dish. But I use a slightly different technique to cook easy over eggs in a cast iron pot. Using a bog standard seasoned Lodge, I heat a pat of butter over medium low. When it is melted, I swirl it around before adding the eggs. Butter is great because you have to keep the heat low to prevent it from burning (and of course it is delicious). That is the perfect heat to cook eggs. My biggest problem is the flip. The eggs slide around so much it is hard to get my spatula under the eggs. I don't think my method is really that different, as I routinely do something similar by seasoning my pot using a similar method to the olive oil step. That eggs in a nest I'll have to try - it looks like that bread is a lot easier to flip than the egg itself.

[@ironheadbiker]

You got it! I season with olive oil, cook with butter, or bacon grease. Try a pan of butter with an omelette or scrambled eggs. AMAZING taste. No stick. My opinion is heat is the key. You don't want to evaporate the oil.

[@BBQMyWay]

Agreed!

[@cayogator]

did you cure that thing properly ??

[@josephdoe2586]

I finally tried this and it worked great. The eggs slide around just like on a teflon pan.

[@arejetko]

Great technique - nice video, and the recipe is simple but looks delicious.

[@BBQMyWay]

Thank you Ron.

[@withcookies]

Can you do oil, then more oil instead of butter?

[@lemonjello4328]

Nothing like fried chicken or cornbread, cooked in a cast iron skillet....perfect!😎

[@BBQMyWay]

Agreed.

[@MyREDTAIL]

Question.? Did you Seasoned that skillet in the Oven, When you first got it etc, Or did you just do the Oil & butter on the Stove top just like that.? Thanks for "sharing your Tip etc.

[@BBQMyWay]

Yes, we did everything you are supposed to do. We have old cast iron and we have newer cast iron. The newer stuff sticks compared to the old vintage cast iron, which is smooth as glass.

[@discodisco9770]

Thank you so much! Very informative and creative way to cook the egg and toast!!!

[@BBQMyWay]

Thank you!

[@enbardis]

Yes, seasoning cast iron is cool and all...but the real gem here is that egg in a nest. Idk why, but I really loved it. Clever...very clever recipe.

[@BBQMyWay]

Thanks Elias.

[@sirsir9665]

If you take a sander like a lot of cast iron channels do you can sand the cast iron into a very smooth surface. I'm in the process of sanding mine then going to strip and season mine.

[@reiniertl]

I just sanded my cast iron skillet wit an orbital sander (40,80, 220 grits in that order), just smoothed the cooking surface (sides with a dremel), same procedure. Then I just seasoned it for three times in the oven (sorry I'm lazy and don't care about it being black) it turned out dark brown but no stickiness whatsoever. After two weeks of daily use and seasoning every time I use it, it is turning blackish and getting better. It works like "teflon" because things that are liquid then turn solid (eggs) don't get trapped in the pores. No more pores no more hassle, you still MUST preheat your skillet, wash it every time you use it and season it often.

[@BBQMyWay]

Good work! That's what I am talking about!

[@DanaWebb2017]

Pretty cool idea.

[@BBQMyWay]

Thank you!

[@RevvedIron65]

Great tip. I love to cook with cast iron pans because of the way they conduct heat. This information should help to get better results.

[@BBQMyWay]

+RevvedIron65 Thanks for stopping by...

[@madthumbs1564]

Almost everything you probably think you know about cast iron is wrong. It's a horrible heat conductor, any stainless steel / carbon steel pan can also be seasoned, Aluminum can hold as much heat at half the weight (and distribute it much better). Heat retention can be achieved with disk bottom pans, and much more even heating is acquired from cladded pans.

[@RevvedIron65]

When it gets hot, it stays hot. That is what I like about it.

[@madthumbs1564]

So do disk bottom pans with less weight, less reactivity, and better heat distribution.

[@sosteve9113]

just bought my very first skillet thanks for the tip atb steve

[@peaceriverpowersaws9534]

When you said, "oh my", that's pretty much my words as well. We used to call this dish, "egg in a hole"!

[@Nosci1020]

So you have to do this everytime to make a non stick cast iron pan?

[@yl7495]

Got a lodge skillet a week ago, been using it everyday. I keep getting black flakes on my food and the towels I use to wipe it down with oil always come up with black residue. Is this normal?

[@BBQMyWay]

I don't really know. I haven't had a new cast iron for years and years.

[@jeremynv89523]

How long do you let it cool before adding the butter?

[@americanescu]

Question -- do you butter the bottom every time or this is one time deal with the coating lasting a few breakfast egg cooking and the scrubbing/washing in between? I've had the same issue with my beloved cast iron skillet. Works non-stick for everything, including French crepes, but always struggled with eggs. Thanks for the tip!

[@rosytellez21]

You do this everytime you're going to cook eggs. Heat it on med low to med...add oil just like he did...let it sit a little then use the butter and then your eggs. Non stick everytime

Damn; I knew what to do before I watched the video. I've been cooking with a cast iron skillet that belonged to my grandmother. The surface of the skillet is SMOOTH. Prior to my owning it the skillet was used primarily on a wood cook stove.

[@BBQMyWay]

"Smooth" is the key.

[@patriciabalcazar3361]

Can you give us an example using fish, salmon or over easy eggs but with out the bread?. Now that would really catch my attention!

[@et4036]

Nice tip, shall try soon. 🍳

[@beaumurray1749]

Is this something you do everytime ?

[@MrRicochet9]

Love my cast iron pans!!!!!

[@BBQMyWay]

We love ours as well. Thanks for stopping by.

[@charlescordite3751]

I have been following most of the videos regarding the various techniques of seasoning cast iron. I cook with a 10” cast iron skillet most days that is over seventy years old. Being intrigued with polishing the new cast iron cookware I bought a new skillet and sanded it with various grits of Emory (metal) sandpaper till it was mirror smooth. Much to my dismay food stuck to this glass like finish until I seasoned it about 6 times. There is no difference in the new pan and my old pan. Some of the new nonstick cooking pans have a pebbly surface on the cooking side. If you take one of these new cast iron pans and coat it about a dozen times with oil and heat and build up a polymerized film or coating you will basically fill in the pores and get a slick non stick cooking surface. Secret is do not over clean after cooking.

[@BBQMyWay]

I don't have that sort of patience.

[@KeshavKrishnan]

Does the pan look different? Or does it end up being basically identical to the pebbly pans

[@Handy92079]

Perfectly done! Thanks for the tip.

[@BBQMyWay]

Thank you!

[@mkh1688]

Also, looks like a great breakfast!

[@BBQMyWay]

We love this dish....

[@joepalermo3836]

I use both cast iron and stainless steel pans ya just gotta know how to use em correctly!

[@nor4277]

🖒🖒i had my cast iron pan for a good while,now its time to use it,i no the old the cast iron pan the better,people past those pans down to the next generation,i seen old cast iron sell for more then new one,i here if you take care of them they never wear out ,amazing thingthats never went out of style i hope to try your idea soon as i get some hoid olive oil .

[@michaelanderson1859]

A quality old pan is great. I've got an 80 year.old Wagner from my grandmother and a twenty year old Lodge I sanded and have been using daily for 20 years. Both work great.

[@BBQMyWay]

Agreed. It's about the smoothness of the cooking surface.

[@SeymourKitty]

Is there a difference between eggs and scrambled eggs?

[@michaelcraig5295]

Gonna try this in the morning

[@iinathaniii2]

You season that?

[@jamesnorwood4084]

Bar none the best iron skillet info. I've gotten yet. hpoe searin' steaks works as well with your method.

[@BBQMyWay]

Thank you.

[@rajivravio]

Nice, today I learned

[@92rednotch]

In V For Vendetta, they called this eggs in a basket. I made it right after watching the movie lol. On another note, i use this same method if i ever end up washing my skillets. I actually do it around three times, and NEVER have anything stick.

[@lodcomm]

hey BBMW - thanks for the tip on the dis-similar oils in the pan, works like a charm. It's totally hilarious to observe how unhinged many of the commenters are in reply to your vid. The most lathered up of the bunch seem to have completely misunderstood the video, prattling on about using "high flashpoint" oils, Olive oil being toxic, paper towel destroying your pan, etc.. It appears that most are confusing/misunderstanding your tip of using oil/butter just prior to each cooking event with the Initial "seasoning or curing" process of a new cast iron pan (ie: wiping down with lard/baking in oven to create the initial polymerized seasoning/coating) In fact, I am not sure I heard you claim anywhere in the video that this technique is used to "Season" your pan. Who would have thunk that a harmless (and helpful) video, sharing a tip on how to help ones already seasoned skillet perform better would result in charges of Lying, skullduggery, criminal behavior, etc.. The video was great, but the entertainment value of reading through some dim bulbs making fools of themselves was vastly superior.. On a more serious note: I would respectfully differ with your suggestion that the rough/pebbly surface finish on the newer pans is "More Porous" than the sanded. In fact I would submit that it is in fact just the opposite, and that sanding the cast iron exposes more of the internal pore structure, which in turn allows the seasoning to "adhere" better to the surface.. I have seen the seasoning flake, or chip off the rough cast iron surface finish, but never on one that was sanded or machined smooth. Anyhow, thanks for the video - and for the record, I've been using olive oil for cooking in my cast iron skillet for the better part of 30 years, and have not been poisoned yet :)

[@BBQMyWay]

Lots of good information. Thank you!

[@josevega6254]

I'll try it! Thanks😯

[@Louisianna321]

Thank you!! It worked!

[@Trashfished]

Ols southern black Ladys would sit on the porch with a cloth and rub the cast with lard after frying for dozens of hours. just rocking and rubbing, rocking and rubbing.

[@BBQMyWay]

Sounds peaceful.

[@amarit2519]

This works but it takes a bit more effort than I prefer just to fry an egg (with a piece of bread but the bread is never an issue). For a properly seasoned cast-iron skillet, a bit of salt&pepper to the pan before you drop the egg will help with the non-stick issue. Try it. It works.

[@BBQMyWay]

Thanks for the note, and thanks for stopping by.

[@larryspiller6633]

Yes Sir, like ball bearings.

[@BrendansReasons]

for eggs you just need to use low heat and butter. and always preheat before you butter or cook