paul wheaton wrote: I think the best way to season a cast iron skillet is to use it. In the beginning, you might use a little more oil/grease than you would normally use - just to make sure that you don't have to scrub afterward. Once you have some seasoning layers built up, you can use less oil/grease. That's it! All of your cast iron seasoning needs are taken care of by just simply using the cast iron cookware.
and a faster method that he mentions:
... If I was gonna try this sort of bake style seasoning again, I would:
Put on a thin coat of oil/grease all over the cast iron skillet. Inside and outside.
Put foil under the skillet to catch any dripping oil.
Turn your fan on, because this is gonna smoke!
Bake at 400 degrees for 15 minutes.
Wipe out as much grease as you can with a paper towel.
Bake for another 45 minutes, then turn the oven off, leaving the door closed.
After an hour or more, remove from oven.
Cook your egg!
Now that your skillet is seasoned, it's time to show it off! You can cook your egg however you like (omelet, scrambled, fried)--it just needs to not stick and be fried in the pan!
Generally, it's good to get your pan heated before you crack the egg on it. That helps it not stick. Medium heat tends to work well for me when cooking an egg.
Put a bit of butter or other oil in your pan. You don't need much. Wait until the oil is hot enough that a drop of water sizzles on the oil in. Now crack your egg in! Depending on your egg, you might want to turn the heat down to medium-low (duck eggs tend to do better at lower temps), but, some people like their eggs crispy, so cook your egg the way you want!
Here's a video of an egg sliding merrily around in Paul and Jocelyn's pan.
To complete this BB, the minimum requirements are:
- you must use a cast iron skillet
- you must cook an egg on the skillet, and it must be able to slide around
To show you've completed this Badge Bit, you must provide:
- a ten second long video showing the egg sliding around the pan
- pics (or video) of the pan cleanup
I think watching pauls video is a must. It's not what i envisioned. He is pushing the egg around, showing it slides. My vision was literal. Drop the egg and then move the skillet around, showing it gliding around. Wasn't sure how to accomplish it. Great job nicole!
Today, before Dungeons and Dragons at a friend of mine's house, I got to learn how to their cast iron skillet, and I fried eggs for everyone! It took me frying five eggs to finally get one to slide around and not stick. The eggs were quiet delicious, because I cooked them in the bacon grease leftover from the bacon my friend had just cooked in the cast iron skillet! The bacon was tasty, too!
Here is a ten second video of the egg that I fried that slid around the pan!
And these are pictures from me cleaning the cast iron skillet!
Here is the great egg frying on my smoothest cast iron pan. I just put a little oil on the pan with the silicon brush in my stove side oil well once the pan was heated, medium heat ( button 3 on the vintage electric range). Clean up took a second, just a couple quick swipes with my felted wool sponge under cold water, you can see when I am done the pan still has an oil sheen, then onto a hot stove burner to dry.
---/. I do have a video clip and have no idea how to put it here