I'm about a week into my cast iron adventure, and I've noticed that I can fry eggs in it just fine without sticking. Today I tried scrambled eggs, and I got so much sticking that I had to use an SOS pad to get the pan clean. After the scrubbing I had to re-season. Is there a way to scramble eggs in cast iron without sticking?
Scrambled Eggs on Cast Iron/ Help
- Thread starter Foyle
- Start date
Just based of what I saw my dad doing....lots of butter and low heat and constant stirring. I'm sure the pan was very well seasoned as well.
You won't get any sticking with a well seasoned pan. I do scrambled eggs AND CHEESE without any sticking but my pans all have 100+ years of use on them.
Word of advice on cleaning.....
If you have something get stuck DON"T SCRAPE away with anything.
Put the pan in the sink and fill it with hot water and let it sit for 15-20 minutes. Anything that is stuck will come out with a soft tampaco bristle brush (vegetable fiber brush). If it does not all come out, fill the pan again with hot water and lit it sit for another 30 minutes.
If treated properly an iron pan only needs to be seasoned once in its lifetime and should be good for at least a century of trouble free cooking.
Treat your iron pans the same way you would treat a tin lined copper pan and you will always be doing the right thing. One time over a tin lined copper pan with an SOS pad and you will be spending some tall money to get it re-tined or buying another $300 pan
Word of advice on cleaning.....
If you have something get stuck DON"T SCRAPE away with anything.
Put the pan in the sink and fill it with hot water and let it sit for 15-20 minutes. Anything that is stuck will come out with a soft tampaco bristle brush (vegetable fiber brush). If it does not all come out, fill the pan again with hot water and lit it sit for another 30 minutes.
If treated properly an iron pan only needs to be seasoned once in its lifetime and should be good for at least a century of trouble free cooking.
Treat your iron pans the same way you would treat a tin lined copper pan and you will always be doing the right thing. One time over a tin lined copper pan with an SOS pad and you will be spending some tall money to get it re-tined or buying another $300 pan
When food sticks to a cast iron pan, the reason is most likely a combination of too little fat or oil and not proper heating. Heat your cast iron gradually (i.e. go from low, to medium low, to medium) and use enough fat or oil.
Scramble your eggs add a little mik. Heat your pan add margarine let it melt. Add your eggs stir till how done you want the eggs. The eggs should not.
Also I would not recommend not using an SOS pad to clean your pan. Add baking soda to the bottom of the pan, wet your scrubber and scrub the pan. Repeat if needed.
Also I would not recommend not using an SOS pad to clean your pan. Add baking soda to the bottom of the pan, wet your scrubber and scrub the pan. Repeat if needed.
Course salt and a potato is a good method to scrub cast.
Salt on a lemon (cut in half) is what is recommended for cleaning the tin lining on copper pans. I never bother cleaning the discoloration off. Figure it does no harm other than look bad. I've had my Mauviel pans for close to 4 decades now and still on the original tinning.
First time I've heard potato and salt but it should work fine too.
Admittedly scrambled eggs are probably one of the biggest challenges. Getting it through my thick head that you don't need to cook everything on high was a big part of my learning to use cast iron. It also helps when I cook in stainless steel. For scrambled eggs well below medium. All great tips above. Sometimes when things stick I will fill the pan with water and boil.
When food sticks to a cast iron pan, the reason is most likely a combination of too little fat or oil and not proper heating. Heat your cast iron gradually (i.e. go from low, to medium low, to medium) and use enough fat or oil.
Another +1.
Did scrambled today, 8" pan, 3 minutes pre-heat on medium-low, added ~1/2 tsp butter (bubbled but didn't turn brown or smoke - that's too much), poured the previously beaten 2 eggs with just a bit of milk into the pan, let it set for about 1/2 minute (the top still liquid), then lifted & folded over about a third of it so the liquid top contacted the hot pan, let it be for another 15-20 seconds, then started agitating with a fork or small egg wisk till almost done, removed from heat & let it finish. Zero sticking.
Another +1.
Did scrambled today, 8" pan, 3 minutes pre-heat on medium-low, added ~1/2 tsp butter (bubbled but didn't turn brown or smoke - that's too much), poured the previously beaten 2 eggs with just a bit of milk into the pan, let it set for about 1/2 minute (the top still liquid), then lifted & folded over about a third of it so the liquid top contacted the hot pan, let it be for another 15-20 seconds, then started agitating with a fork or small egg wisk till almost done, removed from heat & let it finish. Zero sticking.
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a small amount of milk to the eggs helps a lot. also well seasoned pans and a bit of oil or butter and as said lower steady heat and dont let them sit keep them moving if you get a very thin layer stuck to the bottom dont worry just dont scrape the bottom. finish up cooking and just soak for a few minutes later to clean. cast is def one of the harder to learn. i started young cooking all the time with my grandmother and she loved her cast
Slash McCoy
I freehand dog rockets
I heat my skillet very hot, with a little bacon grease in it. Okay, maybe not a little... maybe you would call it a lot. I beat the eggs and then swirl or wipe the grease around the skillet, quickly remove it from the heat and immediately pour the eggs in. They should sizzle a tiny bit and then settle down as they draw the heat from the skillet. Return the skillet to medium low heat and turn the eggs occasionally but not too often. When they are half cooked or a little more you can break them up a little with your spatula if you like. When they are very nearly done, cover and remove from heat. Let them stand for a few minutes under cover before serving. Your eggs should not stick. The initial sizzle seems to help a lot, and the high heat warmup helps to oxidize a fresh layer of seasoning to the skillet. YMMV.
I always had scrambled eggs stick till I learned this trick.
When the eggs are done, I sprinkle the top with grated cheese. With the fire off, I cover the pan with a lid (from another set of course) and let the cheese melt with the remaining heat from the pan and the eggs. This can take up to about 5 min or so...so you cant rush it.
What happens is the moisture from the eggs re-sorbs (if that isnt a word, then I created it) the dry parts on the bottom of the pan. The moisture allows it a clean release from the pan. The eggs will still be putting out moisture as evidenced from the water condensation on the bottom of the lid after the 5 min is over. Works for me every time without fail.
BTW, I only use bacon grease to cook with, not margarine or butter.
When the eggs are done, I sprinkle the top with grated cheese. With the fire off, I cover the pan with a lid (from another set of course) and let the cheese melt with the remaining heat from the pan and the eggs. This can take up to about 5 min or so...so you cant rush it.
What happens is the moisture from the eggs re-sorbs (if that isnt a word, then I created it) the dry parts on the bottom of the pan. The moisture allows it a clean release from the pan. The eggs will still be putting out moisture as evidenced from the water condensation on the bottom of the lid after the 5 min is over. Works for me every time without fail.
BTW, I only use bacon grease to cook with, not margarine or butter.
As mentioned, less stirring, more fat/butter/oil/whatever; I typically let them cook like a underdone omlet, then fold and such.
+1 Your season will only get better. No soap either. And high acid foods can destroy a young season.
You won't get any sticking with a well seasoned pan. I do scrambled eggs AND CHEESE without any sticking but my pans all have 100+ years of use on them.
Word of advice on cleaning.....
If you have something get stuck DON"T SCRAPE away with anything.
Put the pan in the sink and fill it with hot water and let it sit for 15-20 minutes. Anything that is stuck will come out with a soft tampaco bristle brush (vegetable fiber brush). If it does not all come out, fill the pan again with hot water and lit it sit for another 30 minutes.
If treated properly an iron pan only needs to be seasoned once in its lifetime and should be good for at least a century of trouble free cooking.
Treat your iron pans the same way you would treat a tin lined copper pan and you will always be doing the right thing. One time over a tin lined copper pan with an SOS pad and you will be spending some tall money to get it re-tined or buying another $300 pan
Ironically all of these tips also worked to eke that last bit of keeness out of a Coticule 
The pan will get better over time. In the meantime try this: Heat pan gradually up to temperature and only then add butter, wait for the butter to sizzle down a bit making sure you cover the whole bottom and up the sides... then add egg. Never sticks if done that way.
Curious, between use do you keep you're skillet lightly coated with some type of oil? ie: Vegetable, Canola, etc.
