Cast Iron Cookware (2014, vegan, vs, how to)

[sinatras]

Originally Posted by turf3

As far as the video, you can clearly see in the lower still photo that the cook has, quite properly, used some oil to cook the eggs.

Yeah but what is happening to me is that the eggs/food are sticking EVEN WITH OIL!!!!!!!!!! My protein is sticking in the middle of the pan even with a tablespoon of oil. A factor could be that the oil is running to the sides because of the middle warping?

[runswithscissors]

I keep posting instead of editing prior posts, sorry!

DO NOT FLIP your proteins over and over again early on.

When the meat is ready to be released, it will flip EASILY.

It's a science thing.

[runswithscissors]

Originally Posted by sinatras

Yeah but what is happening to me is that the eggs/food are sticking EVEN WITH OIL!!!!!!!!!! My protein is sticking in the middle of the pan even with a tablespoon of oil. A factor could be that the oil is running to the sides because of the middle warping?

1TABLESPOON?

Uh, nope.

You need to circle the pan three times and a circle is typically a tablespoon.

Yeah, it runs to the sides.

Why smaller pans, help, also.

All these recipes that say "a tablespoon" are full of crap LOL.

And let meat cook on ONE SIDE WITHOUT FLIPPING. It will release when it's ready (see my last serial post haha)

[TigerLily24]

Originally Posted by sinatras

...

Clicked on the first video - the very first thing that happens is the cook puts butter in the pan prior to cracking the eggs.

Clicked on the second video. He specifically says to use Pam, butter, oil, whatever before heating the pan and then literally sprays Pam in the pan.

Yes, he says you could cook it without anything in it, but look at his pans! They are already shiny which means that they are not dry.



Neither is showing a bone dry surface for cooking eggs.




This came up after the first video, quite apropos.
It talks about why food sticks to cast iron.



https://www.youtube.com/watch?v=q_WcI14A5fg

[blktoptrvl]

Originally Posted by sinatras

https://www.youtube.com/watch?v=QFrctFla7CE


https://www.youtube.com/watch?v=p_LfcDPJ83A

Didn't you notice in BOTH of the videos you posted that they were using butter/oil?

[TigerLily24]

Originally Posted by sinatras

Yeah but what is happening to me is that the eggs/food are sticking EVEN WITH OIL!!!!!!!!!! My protein is sticking in the middle of the pan even with a tablespoon of oil. A factor could be that the oil is running to the sides because of the middle warping?

As per the video I just posted, possibly because neither the pan nor the oil were hot enough.
She recommends giving the pan 4-5 minutes to heat up.

[sinatras]

Originally Posted by blktoptrvl

Didn't you notice in BOTH of the videos you posted that they were using butter/oil?

Guys I never said I expected the pan to be non-stick without oil. Of course I am using oil in the pan. But the food is sticking even with oil!

[blktoptrvl]

Originally Posted by sinatras

Yeah but what is happening to me is that the eggs/food are sticking EVEN WITH OIL!!!!!!!!!! My protein is sticking in the middle of the pan even with a tablespoon of oil. A factor could be that the oil is running to the sides because of the middle warping?

The pan has to be hot enough to sear the surface of the meat, yet not so hot (or on the burner so long) that the oil has burned off.

[sinatras]

Originally Posted by runswithscissors

1TABLESPOON?

Uh, nope.

You need to circle the pan three times and a circle is typically a tablespoon.

Yeah, it runs to the sides.

Why smaller pans, help, also.

All these recipes that say "a tablespoon" are full of crap LOL.

And let meat cook on ONE SIDE WITHOUT FLIPPING. It will release when it's ready (see my last serial post haha)

OK got it!!!!

[sinatras]

Originally Posted by blktoptrvl

The pan has to be hot enough to sear the surface of the meat, yet not so hot (or on the burner so long) that the oil has burned off.

Ah ha! ok.