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
This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads 
Cast Iron Skillets are the original non-stick “Teflon” coating. An iron skillet seasoned properly will keep food from sticking, is great for browning and easy to care for. And good cast iron cookware will last a life time. Cast iron skillets have been handed down from generation to generation. Rita’s favorite cast iron skillet was handed down from her mother and is at least 100 years old.
