Billnpatti
Cannon
- Joined
- Aug 11, 2008
- Messages
- 7,340
- Reaction score
- 44
I'm mystified. I use cast iron skillets all the time to fry eggs and they slide as freely as if on Teflon. Even when I have fried bacon in the skillet before the eggs, they never stick. My skillets have all been well seasoned for many years (over 50 years) and seldom do I ever have to do anything to clean them than to thoroughly wipe them out with paper towels and then apply a light coat of olive oil and wipe "dry" with more paper towels.
My only guess is that your skillets may have one or more of three problems. One possibility is that during manufacture, the inside of the skillet was not made perfectly smooth. This is a manufacturing defect and would require some serious elbow grease and emery cloth top correct. The second possible problem is that your skillet may not have been properly seasoned. Thirdly, you may not have your skillets thoroughly clean before using them. If there is any tiny amounts of residual food left on the bottom of your skillet from simmering sauces or similar things in the skillet, this could account for the eggs sticking. Residual food will, over time, char on the bottom and leave a surface that is subject to sticking.
I would suggest starting over with the cleaning and seasoning process. www.youtube.com/results?search_query=seasoning+cast+iron+skillets
I think the self cleaning oven method is the best.
My only guess is that your skillets may have one or more of three problems. One possibility is that during manufacture, the inside of the skillet was not made perfectly smooth. This is a manufacturing defect and would require some serious elbow grease and emery cloth top correct. The second possible problem is that your skillet may not have been properly seasoned. Thirdly, you may not have your skillets thoroughly clean before using them. If there is any tiny amounts of residual food left on the bottom of your skillet from simmering sauces or similar things in the skillet, this could account for the eggs sticking. Residual food will, over time, char on the bottom and leave a surface that is subject to sticking.
I would suggest starting over with the cleaning and seasoning process. www.youtube.com/results?search_query=seasoning+cast+iron+skillets
I think the self cleaning oven method is the best.
Last edited by a moderator: