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Reply to "What kind of pan do you use to scramble eggs?"
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[quote=Anonymous][quote=Anonymous][quote]That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking.[/quote] You don't need a lot. Just enough to thinly coat the bottom of the pan. If the pan's really properly seasoned, you can skip one or the other. It's a personal preference. And using a little more is good if you're new to cast iron, until you get the hang of it. The main thing is (a) preheat, (b) don't go too hot (straight-up medium is plenty), and (c) let the oil or butter get hot and evenly distributed before you add the eggs. For oil, it should shimmer. For butter, the foaming should stop. About 30 seconds for either. [/quote] +1 for all of this. OP is probably overheating the pan. Many people are impatient and cook the eggs too quickly. When I’m done, the cast iron pan has a few shards of egg left on it that wipe right off with a paper towel. [/quote]
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