Quick vid on how to cook a soft egg in a 8″skillet lol (ive pre-heated the skillet just before) not really showing you how to cook a egg just the non-stick quality..
Im the cast iron master lol just showing the quailty non stick properties of cast iron some people say you cant cook egg in cast iron skillet it always sticks what the thay talking about? seen all over the web,my egg with the minimum amount of oil just 3 thin lines and thay just glide in the pan as long as you season your skillets propley thay are superb better than any so called non-stick crappy pans which the companys want you to buy over & over again go cast iron it will last generations.(and no health issues telfon poisoning)
so if you want any help on seasoning cast iron skillets/carbon steel woks/indian tava/tawa give me a shout ill i will help & guide you
Skillet in the vid was seasoned from bare cast iron (it had 3seasons in the oven and 2 on top off stove) perfecty gloss shiney smooth patina all over and absolutely nothing sticks to it trust me
Peoples problems…
1 – how do i season to skillet?
2 – what do i use to season?
3 – how long do i season the skillet
4 – what the best way?
5 – how high the oven temp?
6 – when season pan comes out all sticky/gummy/tacky ect
7 – comes out uneven seasoned
8 – how do i clean it
9 – can i use metal spatula’s ect
10 – how many times do i need to season?
11 – how much oil (lard) to use?
12 – seasoning keeps flaking off?
Cast Iron Skillet
one trick is if the inside of skillet a bit rough and potted sand it down nice and smooth it helps in the long run (bcus if you have a few raised cast bits it take a long time to get the seasoning to the height of it so sand down to a smooth finish) but most cast iron skillets are pretty smooth to begin just for those few that are not..
also its about carbonizing the oil that what give it a non-stick coating but to do that some people on the web say between gas mark3 325f 170c- gas m5 375f 190c my opinion is gas m9 475f 240c think about it pre-seasoned pans will exceed all domestic oven temps,but people are right too you can season at them temps just means season them for longer in the oven,so build up thin layers
Seasoning Wok (Carbon steel) cast iron skillets sometimes over long period of time you can get a massive build up of patina,then some people say dont scrub rub or scrap ect the that well earned season but let me tell you there is such thing as too much sometimes like my good 10 year at least carbon steel wok had to sand it all down nearly to bare steel again almost it was geting out of hand so i ended up with that nice thin glossy season (patina) once again.that what great with seasoning youre own vessels thay can easily to repaired brought bac to life…
do’s and dont’s and myths coming soon
Duration : 0:3:29
See how one of the finest 
The egg was at room temperature which means that it will cook faster.
I think the best wok for home use is a 14″, round bottom, cast iron wok. I pre-season these for my students because most people will not want to do the seasoning when they know what’s required. (My website, eleanorhoh.com gives a comprehensive comparison of differen types of woks incl. designer woks that look beautiful but are not functional. The worst is non stick.) Here’s a short video from my DVD, “Wok Star Easy Style”, which shows you how to care for your cast iron wok so that it will last a lifetime. (courtesy of my husband… VP of R&D and chief taster).
www.davecancook.com Part two of cast iron. The video was too long!
