Thanks Stephen for the video! The magic for cast iron and Eggs is slow, slow, slow and have learned over the years of crusty eggs. My family eats lots of eggs. Growing up we had 150 chickens at one time and we ate eggs everyday and I still love eggs.. Have a great egg day!
Now I know why I’ve been making a mess of eggs. Thanks so much for the great tutorials. There are those of use who greatly need it. Some people are never taught the proper way and have to learn in our older years. Thanks
Fun video sir! My two little ones laid in bed with me and we watched it together. They are 7 and 9, and each have their own #3 Cast iron skillets. They let me know they would both be frying up bacon and eggs for breakfast. 😀 Oh and the 9 yr. Old is pretty sure she needs an egg ring now. 😀 Thanks for the great video!
Great video! My mom never used anything but cast iron and she used to make the best fried potatoes. I have never been able to make them like she did. Maybe you could do a video on that sometime if you haven't already
Brother! I use a spatula to act as my back-stop when getting the spatula under the egg. Same with omelet. I’m an old guy so, if you don’t wanna do it, I understand learning new tricks as old dogs we be!!! 😹😹
Those round eggs will be perfect on a big biscuit. I have some of those rings someone gave me that I've never used. I'm gonna have to pull them out now and give them a try.
I love the pan you keep the grease in!! Now I want to look for one of them. You make cooking the scrambled eggs easy, I just need to take time with them. I have been loving cooking my eggs on my cast iron griddle or in my number 5.
Great video Stephen! I have both pans, among others.....lol. My easy over eggs were getting that crust, only to find out, as you say, low and slow, as you said.
Looks good! I add a little milk to my scrambled eggs & I do them like you did the last batch. Lodge griddles are nice. Mine is not vintage tho its one of the Cracker Barrel ones. I ain't never seen an egg boat! Cool.👌
I love cooking eggs now in my bsr number 5, I scramble them anyway. I use olive oil during preheat. Let it get hot on medium. And bam.... scramble them eggs. It's so slick that when I dump the eggs 99.9% comes out. And easy wipe clean with paper towel.
I have gotten curious about cast iron lately and watched numerous YT videos about how to season and use this mysterious device. 😉 I bought a small Lodge skillet and tried my hand at seasoning it. I used coconut oil for the first round because that's what I had, but then I got some flaxseed oil and gave it 3 more rounds in the oven. THEN it sat on my stove for about 2 weeks, looking all black, shiny and scary. LOL Today I finally got up the nerve to use it for scrambled eggs. Aside from getting the pan a bit too hot at the beginning (then I HAD to stir....sorry) it was a complete success, much to my surprise. Minimal sticking on one side. Many many years ago, I bought a CI pan but I had no guidelines and I was flying blind. This was way before the internet, so I did my best to figure it out, but since I didn't know how to season it....well, yeah. It wasn't fun or pretty. Anyway, once my little skillet and I get better acquainted, I'll add a larger skillet to the family, or maybe a griddle.😁 Thanks for helping me get over my fear of cast iron. 🤗
Oh man! I think cast iron has a new fan. It's official. 😁 I tried scrambled eggs again, this time with the heat a bit lower. Perfect. No sticking.👍🏻 🍳🍳🍳🍳🍳🍳🍳🍳🍳 Topped it with cheese and stuffed it into some pita bread for a breakfast sandwich. Now I want a griddle. Thank you again. I NEVER thought I'd be a fan of CI after my first failed experience with it.
Steven, 2 things..1, I really enjoy this video, I’ve watched it now 3-4 times over a long period, great stuff! 2., I worked with a friend, “Tex” same last name, at Waxie, for years, you look so much like him, but he was older. Just curious if any relation…
Did You ever get a de buyer carbon steel pan? My new ( out door adventure) camp oven cooks ok but, it has just a slight after taste of I don't know old metallic oil maybe. Is there anything I could do to fix this?
I haven't got one yet. I'm kind of on a shoestring budget when it comes to my channel and buying new pieces. I would think that it would get better with time as it seasons over.
@@castIroncookware It's not that bad , the Wife didn't notice it . Maybe it's just Me. Love the oven .. It's heavy gets hot @ holds heat , and seals tightly. Best of all it was about $20 tx. Inc.
Ok I got a new stargazer skillet and the very first thing I did was fry bacon in it the low and slow way you did the eggs. I also cooked eggs after it. Not the best thing for a brand new skillet but that was the absolute best bacon and the eggs were the best I’ve ever eaten. So you may want to do a bacon lesson. Thanks so much.
@@castIroncookware sorry 2 more questions what size is that little dutch oven you have and the bacon grease you keep it out ot you put it in the fridge
@@rick10314034 the size on the inside of the lid says 5HMIC. I think my son picked it up for me when he was in the Smokies a few years ago. I don't use it anymore but when I did, I left it on the stove with the lid on. Cast iron doesn't like being put in the refrigerator.
I've been looking for information on old lodge cast iron. I have seen some with a blob on top and some without it it non say made in usa. They both have the 3 notches. Just would like to know how they evolved from old to new.
The Blob which is a shift the notation was present in the 1940s and 1950s. Inside the blob would be a 1, 2 or 3 which was denote the production shift. The made in USA came along in the 60s. When I'm able to put together some examples, I'm hoping to do a video history of Lodge.
@@castIroncookware thanks. I have an 8 ¾ size and a ¼ size D above it and bottom I can barely make out 1P or 1B. The other one is just 3 notch lodge with a ¾ size 10 and nothing else.
Turns out my best guess is that it is a salesman sample of a dutch oven! I am looking for a Wagner Ware Sydney O one to match our set we are putting together.
I have a lodge griddle just like that I received for Christmas but it’s rough on inside bottom, so everything sticks not happy with it my eggs are a disaster
It's 4 and 1/2 in from inside rim to rim and about four inches tall. My son brought that back from the Smokies a couple of years ago. Its' not vintage but it is really cool.
It sure is. Every time I cook something, it is an experiment. I'm not a cook so I'm learning every time I try to cook something. It's kind of an adventure.
great vid, I am a sub, only cast iron for me. My friends love my sourdough pizza in a cast iron pan. Bake my bread in a lodge dutch oven cast iron. bacon fat a super food, very healthy, cholesterol very good for us. Can't do the Canola oil tho and no veggy oils for me ever, heart attack city if enough consumed, sunny side up to get as many fat soluble vitamins and always drink one raw every day, it is pure testosterone for a guy, pasture raised.
Who'da thought there was an art to frying an egg? Low and slow huh? All this time and I've been using too much heat. Couldn't understand why some of my skillets were sticking.
There is only one person in the house likes runny eggs. The rest of us likes it cooked all the way through so I cracked them. The little griddle is great for fried eggs because you don't have to worry about the high sides. You can just slipped right in there with the spatula.
*You have a great channel sir! Not many people know what they’re talking about when it comes to cast iron cooking. Not their fault, most of it has passed down by word-of-mouth, but no facts. Do you have a great title, and description I am assuming you have matching tags for the search engine. That will help a lot, I can give you another tip about retention time. Retention and what time is how you get a better CPM. Like the Super Bowl halftime, advertisers pay millions of dollars for a commercial because they know everybody’s going to be watching it. I have an egg video just like this, I always tried to keep my videos between 5 to 7 minutes because that is the average time before a viewer will bounce from a video. That is if it is really good, my voice tends to relax people but sometimes put them to sleep LOL when people want to see a nonstick egg video, 25 minutes is a pretty long time.*
Thank you for the compliment, I really appreciate it. Coming from a seasoned RUclipsr like yourself, really means a lot. I've been posting cast-iron videos since July 2018 and have learned a lot but still have so much more to learn. I also appreciate your advice about retention time and will take it to heart as I make new videos.
Thanks Stephen for the video! The magic for cast iron and Eggs is slow, slow, slow and have learned over the years of crusty eggs. My family eats lots of eggs. Growing up we had 150 chickens at one time and we ate eggs everyday and I still love eggs.. Have a great egg day!
You're welcome and you have a great egg day too.
Now I know why I’ve been making a mess of eggs. Thanks so much for the great tutorials. There are those of use who greatly need it. Some people are never taught the proper way and have to learn in our older years. Thanks
Fun video sir! My two little ones laid in bed with me and we watched it together. They are 7 and 9, and each have their own #3 Cast iron skillets. They let me know they would both be frying up bacon and eggs for breakfast. 😀 Oh and the 9 yr. Old is pretty sure she needs an egg ring now. 😀 Thanks for the great video!
That is awesome! In the morning, tell them that I said, happy cooking.
Nice relaxing breakfast. I aspire to this pace in the morning cuz you’re setting yourself up for the day!
Great video! My mom never used anything but cast iron and she used to make the best fried potatoes. I have never been able to make them like she did. Maybe you could do a video on that sometime if you haven't already
That is a great idea. I'm sure that your Mothers were awesome!
Brother! I use a spatula to act as my back-stop when getting the spatula under the egg. Same with omelet. I’m an old guy so, if you don’t wanna do it, I understand learning new tricks as old dogs we be!!! 😹😹
I had the impression it was “OG” as an Omelette Griddle. Great stuff! Good tips
Those round eggs will be perfect on a big biscuit. I have some of those rings someone gave me that I've never used. I'm gonna have to pull them out now and give them a try.
I like mine sunny side up, I put a glass lid over the eggs, steams them, done when the whites just start climbing up the yolk!
I love the pan you keep the grease in!! Now I want to look for one of them. You make cooking the scrambled eggs easy, I just need to take time with them. I have been loving cooking my eggs on my cast iron griddle or in my number 5.
Great video Stephen! I have both pans, among others.....lol. My easy over eggs were getting that crust, only to find out, as you say, low and slow, as you said.
Great video Stephen, never thought about using my griddle to do an omelette, I know what I'm having tomorrow morning for breakfast.
There's just a little more access when using a griddle. Not having the sides help.
This is rlly cool watching you use cast iron skillet.
Looks good! I add a little milk to my scrambled eggs & I do them like you did the last batch. Lodge griddles are nice. Mine is not vintage tho its one of the Cracker Barrel ones. I ain't never seen an egg boat! Cool.👌
I love cooking eggs now in my bsr number 5, I scramble them anyway. I use olive oil during preheat. Let it get hot on medium. And bam.... scramble them eggs. It's so slick that when I dump the eggs 99.9% comes out. And easy wipe clean with paper towel.
I have gotten curious about cast iron lately and watched numerous YT videos about how to season and use this mysterious device. 😉
I bought a small Lodge skillet and tried my hand at seasoning it. I used coconut oil for the first round because that's what I had, but then I got some flaxseed oil and gave it 3 more rounds in the oven.
THEN it sat on my stove for about 2 weeks, looking all black, shiny and scary. LOL
Today I finally got up the nerve to use it for scrambled eggs. Aside from getting the pan a bit too hot at the beginning (then I HAD to stir....sorry) it was a complete success, much to my surprise. Minimal sticking on one side.
Many many years ago, I bought a CI pan but I had no guidelines and I was flying blind. This was way before the internet, so I did my best to figure it out, but since I didn't know how to season it....well, yeah.
It wasn't fun or pretty.
Anyway, once my little skillet and I get better acquainted, I'll add a larger skillet to the family, or maybe a griddle.😁
Thanks for helping me get over my fear of cast iron. 🤗
That is awesome!
Oh man! I think cast iron has a new fan.
It's official. 😁
I tried scrambled eggs again, this time with the heat a bit lower. Perfect. No sticking.👍🏻
🍳🍳🍳🍳🍳🍳🍳🍳🍳
Topped it with cheese and stuffed it into some pita bread for a breakfast sandwich.
Now I want a griddle.
Thank you again. I NEVER thought I'd be a fan of CI after my first failed experience with it.
@@jaytee2642 that is awesome! Your experience with cast iron will only get better.
Thanks, I have made earlier too hot pan. Now eggs are perfect...🙂
I have both of those pans and I use them every day. Definitely love my cast iron pans.
They are awesome!
I look for more cast iron every where I go. Just love the stuff!!
Impressed you're using it on z blass top stove. Thank you
When you add the two oils together. The smoking point of butter is raised. So you won't burn the butter.
Great video! Ordered a #9 in great shape off ebay today. Just starting out in Cast Iron. I can not afford to get addicted!
I know what you're saying, I have to use restraint every time I run across a good stash.
Excellent video brother!
👍
I never thought that I'd be watching a video about frying eggs, lol
Steven, 2 things..1, I really enjoy this video, I’ve watched it now 3-4 times over a long period, great stuff! 2., I worked with a friend, “Tex” same last name, at Waxie, for years, you look so much like him, but he was older. Just curious if any relation…
Quite a few Strawn's out there.
Take the helper handle off, add a tight lid, throw a hand full of water into he pan, steam it, sunnyside up!
I will have to give that a try.
Now I want eggs!!
Awesome thanks for the info
Man thanks for sharing, now I want some eggs🍳🍳🍳👍🏻👍🏻
You're welcome.
Nice eggs! I see so many people overcook overcook them (IMO).
Apparently some people like their eggs dry, but I am not one of them.
I agree. I just can't do crunchy eggs.
Love eggs, cast iron and cooking. Just way to long to cook some eggs for me. Maybe a little more heat. Thanks for the video.
Did You ever get a de buyer carbon steel pan? My new ( out door adventure) camp oven cooks ok but, it has just a slight after taste of I don't know old metallic oil maybe. Is there anything I could do to fix this?
I haven't got one yet. I'm kind of on a shoestring budget when it comes to my channel and buying new pieces. I would think that it would get better with time as it seasons over.
@@castIroncookware It's not that bad , the Wife didn't notice it . Maybe it's just Me. Love the oven .. It's heavy gets hot @ holds heat , and seals tightly. Best of all it was about $20 tx. Inc.
Ok I got a new stargazer skillet and the very first thing I did was fry bacon in it the low and slow way you did the eggs. I also cooked eggs after it. Not the best thing for a brand new skillet but that was the absolute best bacon and the eggs were the best I’ve ever eaten. So you may want to do a bacon lesson. Thanks so much.
Great idea!
Do you wash the skillet with soap and water after each cook or just wipe them really good
I usually rinse with water unless it is really bad. Then I will wash it with dish soap and apply a little bit of oil before storage.
@@castIroncookware thank you
@@castIroncookware sorry 2 more questions what size is that little dutch oven you have and the bacon grease you keep it out ot you put it in the fridge
@@rick10314034 the size on the inside of the lid says 5HMIC. I think my son picked it up for me when he was in the Smokies a few years ago. I don't use it anymore but when I did, I left it on the stove with the lid on. Cast iron doesn't like being put in the refrigerator.
I've been looking for information on old lodge cast iron. I have seen some with a blob on top and some without it it non say made in usa. They both have the 3 notches. Just would like to know how they evolved from old to new.
The Blob which is a shift the notation was present in the 1940s and 1950s. Inside the blob would be a 1, 2 or 3 which was denote the production shift. The made in USA came along in the 60s. When I'm able to put together some examples, I'm hoping to do a video history of Lodge.
@@castIroncookware thanks. I have an 8 ¾ size and a ¼ size D above it and bottom I can barely make out 1P or 1B. The other one is just 3 notch lodge with a ¾ size 10 and nothing else.
Where did you get that tiny dutch oven for the bacon grease?! That is awesome, I'd like to buy one.
My son brought it back from the Smokies a few years ago. Not quite sure where he picked it up at.
Turns out my best guess is that it is a salesman sample of a dutch oven! I am looking for a Wagner Ware Sydney O one to match our set we are putting together.
Try avacado oil. High smoke temperature. TYVM!
You hear some people say not to use metal utensils on cast iron. Obviously you don't agree. I don't either as long as you don't go nuts.
A good seasoning is really tough and will hold up well especially for daily users. You are right, as long as you don't get too carried away.
My old roomate would beg to differ only because for him.... it was like scratching a chalk board. Lol. I use my metal spatula all the time.
I have a lodge griddle just like that I received for Christmas but it’s rough on inside bottom, so everything sticks not happy with it my eggs are a disaster
Use a little more oil and lower the temperature. Don't give up on it yet. Lol
Okay
I have a Wagner Ware Sidney -0- with # 1055H on bottom no idea what that # means
That is the catalog number.
What is the dimensions of the mini dutch oven? (Bacon Grease Pot)
It's 4 and 1/2 in from inside rim to rim and about four inches tall. My son brought that back from the Smokies a couple of years ago. Its' not vintage but it is really cool.
How do you keep your bacon grease - refrigerated or not ?
Semper Fi
Unrefrigerated, by the stove with the lid on.
I have rings like mc donalds uses in a 10 inch cast iron pan I like it because its flat and the egg will not run
cookin's fun.
It sure is. Every time I cook something, it is an experiment. I'm not a cook so I'm learning every time I try to cook something. It's kind of an adventure.
great vid, I am a sub, only cast iron for me. My friends love my sourdough pizza in a cast iron pan. Bake my bread in a lodge dutch oven cast iron. bacon fat a super food, very healthy, cholesterol very good for us. Can't do the Canola oil tho and no veggy oils for me ever, heart attack city if enough consumed, sunny side up to get as many fat soluble vitamins and always drink one raw every day, it is pure testosterone for a guy, pasture raised.
I'm going to try my hand at making some bread in my Dutch oven. I might even try to make a video of the event.
Tony Johnson I’m a home bread baker and bake my breads in CI DO, pizza on a CI pizza pan. Also have skillets and griddle as shown for cooking.
"you don't want crusty eggs!"
*press x to doubt*
Who'da thought there was an art to frying an egg? Low and slow huh? All this time and I've been using too much heat. Couldn't understand why some of my skillets were sticking.
if you have a “toaster oven” I will through mine in to finish the top!
That's a great idea!
should of waited for the pan to get hot
Didn’t know hemalyan salt wasn’t as strong as regular salt
they will finish on the plate from the heat
Wait. Two eggs that we never saw flipped. They broke, didn't they? That's the problem with eggs in cast iron, you can't flip them.
There is only one person in the house likes runny eggs. The rest of us likes it cooked all the way through so I cracked them. The little griddle is great for fried eggs because you don't have to worry about the high sides. You can just slipped right in there with the spatula.
I love my eggs over easy and I use my cast-iron skillet all the time to cook them and it works great
My mother makes them like this and i don't like them .
shhh don't tell her.
I like them crusty😂 .
My lips are sealed. Lol
Slo and Lo looks great in this video but Sat night at the waffle house and you would have a lot of angry customers waiting on their western omelette!
you need a professional spatula
I am a professional chef I dont cook scrambled like that
*You have a great channel sir! Not many people know what they’re talking about when it comes to cast iron cooking. Not their fault, most of it has passed down by word-of-mouth, but no facts. Do you have a great title, and description I am assuming you have matching tags for the search engine. That will help a lot, I can give you another tip about retention time. Retention and what time is how you get a better CPM. Like the Super Bowl halftime, advertisers pay millions of dollars for a commercial because they know everybody’s going to be watching it. I have an egg video just like this, I always tried to keep my videos between 5 to 7 minutes because that is the average time before a viewer will bounce from a video. That is if it is really good, my voice tends to relax people but sometimes put them to sleep LOL when people want to see a nonstick egg video, 25 minutes is a pretty long time.*
*YOU have a great title*
Thank you for the compliment, I really appreciate it. Coming from a seasoned RUclipsr like yourself, really means a lot. I've been posting cast-iron videos since July 2018 and have learned a lot but still have so much more to learn. I also appreciate your advice about retention time and will take it to heart as I make new videos.
@@castIroncookware I could listen to you for an hour or more lol❤️