> I followed your directions to the letter using flak-seed oil and several coats done in the oven and yesterday when attempting to cook eggs, they stuck terribly. Please advise.
Does anyone successfully cook eggs in cast iron?
Does anyone successfully cook eggs in cast iron?
If you find your pan is too sticky: use lots of oil/fat, cook at medium temperature (not too cool nor too hot), and be patient for a couple weeks; the problem will sort itself out, and eventually you'll be able to cook eggs with just a little oil.
It's a vintage Wagner pan, from when they used to mill flat the cooking surface. Modern lodge has a porous surface from the cast.
Anyway I just cook them in butter, they basically float. I think they would slide across the pan if I tilted it. I'm cooking them fried/"over medium"