Last month I swore by nonstick pans, now I'm Team Cast Iron

I always thought cast iron was too heavy and fussy until my neighbor in Ohio showed me how she makes eggs in her Lodge skillet without sticking. She said just use more butter and let it preheat for 5 minutes. Tried it myself three times last week and honestly my scrambled eggs have never come out better. Anyone else find a kitchen tool they resisted for years actually works great?

2 comments

2 Comments

charles44220d ago

What kind of butter did she use? Was it salted or unsalted?

jordan90320d ago

...wait, wait, wait... she makes eggs in a Lodge skillet without sticking? Like, on purpose? I tried that once with my dad's old skillet and it looked like a war crime in there, eggs welded to the surface and everything. I honestly thought you needed some fancy vintage Griswold pan that's been seasoned for like 40 years to get that nonstick effect. But she just uses more butter and lets it preheat for five minutes? That's it? Man, I feel like I've been lied to by every cooking blog that made cast iron sound like this super delicate science experiment. I might have to dig my cheap Lodge out of the basement and give it another shot this weekend.