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Reply to "Recommend your bake and cookware (cookie sheets, jelly roll pan, frying pans, pizza pan, etc)"
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[quote=Anonymous]I cook eggs in a cast iron skillet. For a medium-sized skillet, I use about a teaspoon of butter and that is plenty. The trick is to preheat the skillet dry before adding anything. Let it get up to temp, add the butter and use the spatula to coat the whole bottom of the skillet with butter quickly, add the eggs and then don't move them until the bottom is fully set. Then flip, or move them around a bit for scrambled. But don't poke at them or move them around and more than strictly necessary. I have less sticking this way than with the teflon-coated pan I used to use.[/quote]
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