Most people do not know how to cook with cast iron, the first try was a prime example of a rookie mistake. Took me a bit to figure it out, but I rarely have foods stick now.
I hope the whole sanding thing doesn't scare people away from lodge cast iron as it is 100 percent unnecessary and completely cosmetic! As is the clean up myth too.
Always low and slow. Also, you need to let both eggs cook for the same amount of time and for longer before you try to get them to release. You let the sanded one cook for about 30-50 seconds longer.. You do not need to sand your skillet.. time will make it smooth as glass. When you sand them like that the seasoning won’t stick.
It's simple physics. On the second attempt, you left the egg on the right to cook for a little longer, therefore creating that level of crust that releases itself from the pan. That's how it works.
I sand my pans down to smooth. It does make a slight difference and looks better. A smooth pan also tears up a paper towel less when you are putting a coat of oil on it and thats very important. You dont want fibers being part of the seasoning.
leidenfrost effect is ur friend or you can just simply get the oil smoky, then turn the heat down to low, wait a couple secs and finally put the eggs in. I sanded mine down all around with just 80 grit so the seasoning would stay on. it's a master piece and feels like a premium pan.
I seasoned one of the cast irons with flaxseed oil once i stripped the factory seasoning. The other cast iron is preseasoned by lodge and I did not season that one with flaxseed oil.
I like the honesty comparison on the first take was a fail and did a second take. Most people would have deleted the first one and used the second one asv the video
Unfortunately you changed two variables at the same time so you can't be certain if your improved results were due to the shortening you used or the temperature difference.
Lodges preseason is just to prevent rusting. Gotta season it about 10 cycles to get them to cook well. Probably only need to do it 3 times for a sanded pan. I have a spare Lodge and going to sand it, if it works good I’ll do all my pans.
@@andreewoodson Thats great to hear! Thanks for supporting a small business! I use their made in US pow wok almost every other day, if not every day. Hard to imagine life without it haha
Not sure it is worth the trouble to sand down the cast iron skillet. If you want a completely smooth surface, I think you are better just buying a carbon steel skillet.
It’s not necessary for cooking purposes. I do appreciate the difference in handle feel and ease in cleaning of the sanded one. I’ve been wanting to get a carbon steel skillet for over a year and I just bought one this week. Excited to give it a try!
That's like saying grab another blanket for the bed because now that we have children we can't use the Woodstove!! 🤣 Teach your children and Watch your children and you won't have issues. 🧐👍
@@GilaMonster971 no way moder lodge is as good as a Wagner etc. even the lodge black lock are only a bit lighter but still have that terrible pebble surface
@@jstones9872 takes a lot of cycles of seasoning, or lots of use to get them to cook well. I won’t deny that. But if you get them to that point they do cook as well as my antiques.
@@jstones9872 I agree with @GilaMonster971. I have several Wagners (even the old ones with heat rings) , Griswolds (oldest is a slant Erie 1906 to 1916), BSRs, a The Favorite made 1882 to 1902 and my Walmart Lodge cook just as well. For times when I want something that holds a lot of heat, I prefer them. Another thing you'll say "no way" on, I don't "season" my cast iron. I have never and nobody I have personally known has baked a piece of cast iron. Learn to cook in cast iron and you don't have to "season" to be non-stick.
@@jerrym3261 we are going to disagree. There is really no question that cast iron needs at least a minimum amount of care/maintenance. Our CI work great and look great with a sublime smooth surface and seasoning. You do you
Most people do not know how to cook with cast iron, the first try was a prime example of a rookie mistake. Took me a bit to figure it out, but I rarely have foods stick now.
My biggest rookie mistake was not using low to medium heat. My bacon would always stick like glue.
Do not try moving eggs too soon, either! Eggs do not stick at all in my rough bottomed LODGE.
Agreed!
I hope the whole sanding thing doesn't scare people away from lodge cast iron as it is 100 percent unnecessary and completely cosmetic! As is the clean up myth too.
Always low and slow. Also, you need to let both eggs cook for the same amount of time and for longer before you try to get them to release. You let the sanded one cook for about 30-50 seconds longer.. You do not need to sand your skillet.. time will make it smooth as glass. When you sand them like that the seasoning won’t stick.
Nathan is right. To make the comparison fair you need to cook both eggs the same way. You tried to move the first egg way too soon.
Thanks for doing the test so we can all see the results.
It's simple physics. On the second attempt, you left the egg on the right to cook for a little longer, therefore creating that level of crust that releases itself from the pan. That's how it works.
I sand my pans down to smooth. It does make a slight difference and looks better. A smooth pan also tears up a paper towel less when you are putting a coat of oil on it and thats very important. You dont want fibers being part of the seasoning.
never had a problem with just seasoning the factory finish
Factory finish is a solid pre-seasoning
Me either.
leidenfrost effect is ur friend or you can just simply get the oil smoky, then turn the heat down to low, wait a couple secs and finally put the eggs in. I sanded mine down all around with just 80 grit so the seasoning would stay on. it's a master piece and feels like a premium pan.
I’m going to do that to one of mine. I have seen it doesn’t take long to do with a 80 grit flap disk on a grinder.
Temperature control is king in cast iron cooking,. No matter how smooth or rough your CI pan. Seasoning is just a way to prevent rust in your iron.
So you used flaxseed oil to season these like you did with your wok?
I seasoned one of the cast irons with flaxseed oil once i stripped the factory seasoning. The other cast iron is preseasoned by lodge and I did not season that one with flaxseed oil.
This is the first proper comparison f this sort that I have seen, the results are interesting.
cool video Jason and Angie. I killed the thumbs up on your video. Keep on up the wonderful work.
I like the honesty comparison on the first take was a fail and did a second take. Most people would have deleted the first one and used the second one asv the video
if this your first time cooking???????
I used the factory finish on my Lodge pan. It may have takeb a little longer, but now it's like Teflon.
By little longer do you mean several years?? lol
What? It's now shit? 🤣🤣
I have a well season lodge skillet from a couple years of use. Cooks eggs perfectly. I'm convinced there is no better type of pan on the market.
Not for the same price at least. But a well seasoned Lodge cooks as well as my antique pans.
I using a cheap one buy from China, no brand but it non stick. My pan even not sanded. Seem you fried the egg at too high temp at the beginning.
You should have let the first egg cook a bit longer before trying to move it.
Unfortunately you changed two variables at the same time so you can't be certain if your improved results were due to the shortening you used or the temperature difference.
On your first attempt the pans were way too hot ,you could tell by the sound of the water
me: THE PANS ARE TOO HOT!
Jason *next scene*: So I realized the pans were too hot
me: oh...😬
Lodges preseason is just to prevent rusting. Gotta season it about 10 cycles to get them to cook well. Probably only need to do it 3 times for a sanded pan.
I have a spare Lodge and going to sand it, if it works good I’ll do all my pans.
Dear God someone explain the maillard reaction to this dude trying to move eggs after 5 seconds.
Your skillet not enough hot , no nonstick available, hot pan, cold oil
Use sufficient oil with a new pan.
I love cast iron. Thanks for repeating the test.
Our pleasure!
@@jasonandangie7730 I ordered my wok from The Wok Shop on Sept. 11. Can't wait to get cooking!
@@andreewoodson Thats great to hear! Thanks for supporting a small business! I use their made in US pow wok almost every other day, if not every day. Hard to imagine life without it haha
I’m in loveee with your channel
Thank you! That’s so nice of you to say!
Awesome. Thank you for the honest comparison test. 👍👏
Glad you liked it!
The pants are too hot when you’re out of the eggs. Lower the temperature next time
I can cook eggs no problem. I have issues with bacon. The crap they put in bacon sticks.
Bacon will always stick some... Its the sugar in the bacon,..
Not sure it is worth the trouble to sand down the cast iron skillet. If you want a completely smooth surface, I think you are better just buying a carbon steel skillet.
It’s not necessary for cooking purposes. I do appreciate the difference in handle feel and ease in cleaning of the sanded one. I’ve been wanting to get a carbon steel skillet for over a year and I just bought one this week. Excited to give it a try!
Dangerous to have handles facing you my dear
You had your pans too hot.
ugh so much wrong lol brain hurts
Who cooks with the handles sticking out like that? Turn them in, so a kid, or clumsy person, doesn't hit it and burn themselves!
That's like saying grab another blanket for the bed because now that we have children we can't use the Woodstove!! 🤣
Teach your children and Watch your children and you won't have issues. 🧐👍
lodge is the crap of the cast iron world
Mine cooks as well as my expensive antiques.
@@GilaMonster971 no way moder lodge is as good as a Wagner etc. even the lodge black lock are only a bit lighter but still have that terrible pebble surface
@@jstones9872 takes a lot of cycles of seasoning, or lots of use to get them to cook well.
I won’t deny that.
But if you get them to that point they do cook as well as my antiques.
@@jstones9872 I agree with @GilaMonster971. I have several Wagners (even the old ones with heat rings) , Griswolds (oldest is a slant Erie 1906 to 1916), BSRs, a The Favorite made 1882 to 1902 and my Walmart Lodge cook just as well. For times when I want something that holds a lot of heat, I prefer them. Another thing you'll say "no way" on, I don't "season" my cast iron. I have never and nobody I have personally known has baked a piece of cast iron. Learn to cook in cast iron and you don't have to "season" to be non-stick.
@@jerrym3261 we are going to disagree. There is really no question that cast iron needs at least a minimum amount of care/maintenance. Our CI work great and look great with a sublime smooth surface and seasoning. You do you