Cast Iron

[Anonymous No.12256217]

>bought cast iron
>scrubbed it clean with steel wool, salt, baking powder, mild detergent
>dried with towel, further dried on stove
>rubbed canola oil all over, stamped out excess oil
>placed in oven for an hour on 550F
>repeated this 3 more times
Cooked eggs with it today, they stuck fast.
What did I do wrong. Did I fall for a meme?

[Anonymous No.12256223]

>>12256217
You still have to grease the skillet before you cook stuff in it.

[Anonymous No.12256230]

>>12256217
You didn’t oil it with enough love

[Anonymous No.12256232]

>>12256217
I only use my cast iron pan for stuff like steaks and hamburgers. But with eggs I imagine you'd want to cook them in a fat like bacon grease or olive oil or they'd just stick

[Anonymous No.12256233]

>>12256217
Show us your skillet anon. Maybe it was repeating 3 times? I usually only do it once woth flaxseed oil and I can make carmel in it without it sticking.

[Anonymous No.12256236]

>>12256223
lol @ ironfags desperately moving the goalposts.

[Anonymous No.12256240]

>>12256223
>>12256230
>>12256232
I did. I put so much oil in it before frying the eggs.
>>12256233
It's this one:
https://www.canadiantire.ca/en/pdp/master-chef-cast-iron-fry-pan-12-in-1423931p.html
I also

[Anonymous No.12256242]

>falling for the cast-iron Jew

[Anonymous No.12256245]

>>12256236
I’m not moving goalposts I’m stating fact. That’s how pans in general work.

[Anonymous No.12256246]

>>12256217
streak wool, baking soda and salt? nice bait m8 try harder

[Anonymous No.12256249]

>>12256240
Then just don't use it for eggs? There's plenty of shit you can cook with cast iron. Just use a standard non-stick for eggs.

[Anonymous No.12256262]

>>12256223
>greased it 4 times
>y...y...y...you didnt grease it enough!
every time.

[Anonymous No.12256266]

>>12256217
>rubbed canola oil all over, stamped out excess oil
>placed in oven for an hour on 550F

An hour isn't long enough to polymerize the oil and 3 times isn't enough to season the pan.
You need to put the oven on its self cleaning cycle like six times.
Also use grapeseed oil if you can find it.

[Anonymous No.12256276]

>>12256262
Seasoning a pan and putting fat in it before you cook something are different things. Seasoning is the process of polymerizing the oil into a stick-resistant coating on the pan that also protects it from rust. After that’s done you cook with the pan like you would any other, by heating it up then adding fat and then adding the food to be cooked. Are you actually retarded or just baiting me right now?

[Anonymous No.12256277]

>>12256266
How did the pioneers ever manage without this wisdom?

[Anonymous No.12256280]

>>12256262
The internet makes people dumber, just look at this fag right here.

[Anonymous No.12256285]

>>12256276
Enjoy your heart attacks. Meanwhile I'll be eating my heart healthy fish cooked without oil in my modern meme-free teflon skillet.

[Anonymous No.12256291]

>>12256277
Pioneers weren't after teflon-like nonstick finishes on their pans.

[Anonymous No.12256299]

>>12256266
Every website states half an hour to an hour at most to polymerize oil. And self-cleaning cycle is only recommended in order to completely strip the pan or so I've read.
Besides, canola oil has a smoke point at 400F, an hour at 550F should be more than enough time to polymerize the oil.

[Anonymous No.12256306]

>>12256249
But eggs are like 50% of my diet.
And I only bought this one because my teflon nonstick was starting to make the eggs taste funny.

[Anonymous No.12256307]

>>12256276
>polymerizing the oil into a stick-resistant coating
>still sticks like crazy
>reee why did you expect it to be stick resistant
Why are ironfags so retarded?

[Anonymous No.12256314]

>>12256217
I've never had my eggs stick and didn't go through all of this trouble. But I also don't eat eggs that often and used it a ton before I ever tried to make the one food that sometimes has issues in a cast iron pan

[Anonymous No.12256611]

>>12256266
No. Running it on self cleaning will strip it down to bare iron. 350 for an hour is more than enough. You still need to use some sort of fat for eggs. This isn't hard.

[Anonymous No.12256628]

>>12256291
True. They often just cleaned them by rubbing sand in them, especially if they were on the trail.

[Anonymous No.12256935]

>>12256307
Because you don't know how cooking works.

[Anonymous No.12257480]

>>12256217
just got a stainless one doesn't peel that will last you 1 year max

[Anonymous No.12257502]

I have cast iron but I never use it for eggs, I use a small non-stick for that.

I seasoned all of my cast irons by frying several batches of french fries in lard.

[Anonymous No.12257507]

>>12256306
Eggs shouldn't stick you clearly are lying

[Anonymous No.12257515]

>>12257502
I use peanut oil

[Anonymous No.12257532]

>>12257515
>lard
I meant tallow.

I'm not sure it matters what kind of oil you use. I use beef tallow because that's what I usually fry my fries in. Tastes great.

[Anonymous No.12257568]

>>12257507
>is trouble. B
Eggs are like 90% of the complaints people have with sticking in cast iron pans.

[Anonymous No.12257740]

>>12256217
Cast iron pans are shit for anything but burgers/steaks and those are better on a grill anyways. I use mine mostly for baking cornbread and casserole type dishes. Ironfags can get assravaged at me all they want but people who meme that everything is better cooked on a cast iron pan are fucking fags. Non sticks are great for the majority of your cooking and cast iron pans are advantageous for certain things.