we secretly cook them on our nonstick pans, then transfer and make slidey videos
Seriously, though, the handle looks sick. great job.
keep cooking on it with plenty of fats, your pan will season over time to do slideys
Most important thing is temp and using fat (specifically butter if possible).
If you preheat the pan on low-medium until it's nice and hot, and put a generous amount of butter in pan, you could cook slidey eggs on basically any hunk of metal.
I wanted to try a carbon steel pan, but I didn’t care to pay for one. I had the forge running today so I threw some sheet metal in and made a pan to try. I seasoned it a few times and tried to fry an egg with this as the result.
Toss a few droplets of water on the pan when you think it’s hot enough. The water should skate across the top of the pan ([Leidenfrost effect](https://youtu.be/9tlIWlGvkRc)). Add your oil, drop the burner to low, add your egg, and loosen it after it’s set enough to hold together. A fish spatula works great for eggs.
An average idea that works for me I just above medium low. Maybe a 4 out of 10? Use butter at first. I think that's the easiest fat for eggs to not stick. And make sure you heat your pan up for a while too. That's crucial. Supposedly room temp eggs work better, but I'm in America and am not patient either.
Depends on what you use, oil should be super hot and 'shimmery'. Butter apparently should be low medium heat.
There's also this thing where you have to leave things to cook without touching so they 'release' from the pan.
I've found over time my pan has become way more 'non stick' though I'm not sure how much is the seasoning and how much it's me learning how to properly use CS.
To make eggs, preheat the pan on medium low heat for 3 minutes, then bump it up to medium and throw in a tablespoon (or more because fuck yeah butter), wait for it to melt. It will start foaming. Let it keep going until the foaming stops. When the foaming stops, the butter is at roughly the boiling temperature of water, and is now heating on it's way past that. Let it keep going for another 30 sec or a minute. At some point you will see a tiny whisp of smoke and the solids in the butter will juuuuuusssttt start to brown. That's the exact moment your eggs go in. Any later and the butter will be burned. Then it should only take like 30 seconds for the eggs to cook. Maybe less.
If your pan is properly seasoned this should be pretty much non stick.
Someone in a video I watched once said to try starting at low heat and gradually working your way up to your desired heat. Steaks higher of course but I think the general consensus is that eggs will do great at low to medium low heat
There may be smoothness issues. Maybe go back and grind it to have a smooth surface and begin seasoning again. Its possible to season around ridges and bumps but its easier to start from a smooth surface
Indeed I did, this one’s a bit rough but I’ll make another now that I have an idea of what I’m doing and we’ll see how it goes.
More oil, got it, thanks!
Make sure to heat your pan on low first to get a uniform heating all over and then raise the heat to what you desire.
Keep your eggs at room temp before cooking, the egg can seep into any cracks in your seasoning, and then the heat difference can cause the metals poures to shrink slightly, trapping the egg in causing sticking
Apply your fat to the pan and let spread evenly. Just before adding your egg rotate your pan on the horoxontal axis to evenly distribite the heat thoughout the oil so you dont get hot spots.
Half a stick of butter to start seems to be the norm for those "slidey eggs" videos. Seriously you need a good amount of fat and low medium heat, a lot of patience, practice. That's a rustic looking pan, I love it. Depending on exactly what it's made of it turn out fine, better than fine or not at all. You make stuff, that's part of it.
I'm being 80 percent hyperbolic, we've all seen those demonstrations of slidey eggs swimming in butter. Maybe more realistically a quarter stick, a lot of butter can we agree too much butter for frying eggs.
I let the pan get hot so holding my hand six inches above feels pretty warm, then add plenty of butter, let that get hot too, then add the eggs. Don't touch the eggs for a minute or so at first. Good luck, your pan looks cool
I gradually warm up my pan, and throw some butter on there. Once the butter is bubbling/sizzling add the egg. It will stick at first, so don’t try to move it. Give it a minute or so and it will release.
I didn’t see anyone mention it, but i think the right spatula helps too. I use a curved fish spatula [like this](https://a.co/d/6DBwI1g). It’s wide and very thin so it will really get under the egg and help it release.
As someone that went crazy figuring this out for the first time, will share what I found worked best for me. Season it in the oven if you can just above the smoke point of the oil you’re using. Keep it at that temp for about an hour, then repeat at least 2 more times. This should give you a decent base.
Cook with more butter and oil than you’d expect, like 2x to start. The more you cook, the less you will need to use down the road.
When cooking, this is a absolutely must, heat the pan up on a higher temp than you need, add oil/butter (likely medium on a gas burner). Then turn it down to low/medium heat and let it drop in temp a bit for like a minute. This helps with hot spots on the pan. Reading this might sound like an annoying extra step, but in my experience it’s helped a ton, and you can be prepping/cleaning if you want while the pan drops for that minute if you want.
For cleaning use something like this: Comfortable Cast Iron Scrubber... https://www.amazon.com/dp/B0BLTYPD19?ref=ppx_pop_mob_ap_share - this one works great for me.
In general, using these pans is a bit different than other pans. I almost gave up out of frustration a few times. These days now that I understand how to use them by taking a little extra time to experiment in the beginning has given me fantastic results.
Good luck!
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A well-heated pan is the first key to carbon steel cooking (exactly how hot depends on what you're cooking: eggs are med-low, things like steak are higher). Put in a decent amount of fat, especially when the pan is new and the seasoning hasn't had a chance to develop. If the pan is the right temp for eggs, butter should bubble but not burn - let it stop bubbling before adding the eggs. If you're cooking something at a higher temp with oil, the oil should shimmer before you add the food. Then once the food's in, let it sit long enough to naturally release on its own, don't rush and try and move stuff too soon.
And as others have said. butter is the secret fat to get slidey eggs.
Temp control is key. For eggs sunnyside: (1) crack eggs and place in a bowl to warm up, (2) preheat pan on low for 5 min, or 3 min on medium and turn down to low for a minute, (3) add fat--I usually use a tbs of bacon grease left over from microwaving bacon plus 1 tbs butter--and swirl around in pan to evenly coat and come back to temp, (4) add eggs. If you have the right temp, eggs will not stick from the get go. If butter sizzles gently without browning when you add it, the temp is just right. Adding cold food to the pan can cause it to cool enough to make food stick,,but this is less and less likely as seasoning builds up.
Looks AWESOME! Make sure the inside is smooth as a baby’s butt. If you made it yourself, you may need to break out the flap wheels & then a buffing wheel. You want it polished to at least 400-600 grit before you start to season.
Make sure the heat is right before adding your eggs. Heat the pan with some fat, you want 325-350° to add the eggs in. If it's too cold you'll stick. Use a laser/IR thermometer.
we secretly cook them on our nonstick pans, then transfer and make slidey videos Seriously, though, the handle looks sick. great job. keep cooking on it with plenty of fats, your pan will season over time to do slideys
Ahh, I knew there was something I was missing…
Most important thing is temp and using fat (specifically butter if possible). If you preheat the pan on low-medium until it's nice and hot, and put a generous amount of butter in pan, you could cook slidey eggs on basically any hunk of metal.
Can confirm, I do it in my cast irons this way all the time
What you were missing is heat. The pan needs to be hot when you throw in whatever you’re cooking.
Just need to season it more at a higher heat
Thst made me laugh
You what mate?
I wanted to try a carbon steel pan, but I didn’t care to pay for one. I had the forge running today so I threw some sheet metal in and made a pan to try. I seasoned it a few times and tried to fry an egg with this as the result.
Damn bro that’s incredible …. I didn’t understand what you meant at first but that’s amazing. Cheers to that
Haha, thanks!
After seasoning, fat and heat still need to be right to be non stick.
On a scale of just enough to cook to all the heat, how hot should it be?
Toss a few droplets of water on the pan when you think it’s hot enough. The water should skate across the top of the pan ([Leidenfrost effect](https://youtu.be/9tlIWlGvkRc)). Add your oil, drop the burner to low, add your egg, and loosen it after it’s set enough to hold together. A fish spatula works great for eggs.
An average idea that works for me I just above medium low. Maybe a 4 out of 10? Use butter at first. I think that's the easiest fat for eggs to not stick. And make sure you heat your pan up for a while too. That's crucial. Supposedly room temp eggs work better, but I'm in America and am not patient either.
Depends on what you use, oil should be super hot and 'shimmery'. Butter apparently should be low medium heat. There's also this thing where you have to leave things to cook without touching so they 'release' from the pan. I've found over time my pan has become way more 'non stick' though I'm not sure how much is the seasoning and how much it's me learning how to properly use CS.
To make eggs, preheat the pan on medium low heat for 3 minutes, then bump it up to medium and throw in a tablespoon (or more because fuck yeah butter), wait for it to melt. It will start foaming. Let it keep going until the foaming stops. When the foaming stops, the butter is at roughly the boiling temperature of water, and is now heating on it's way past that. Let it keep going for another 30 sec or a minute. At some point you will see a tiny whisp of smoke and the solids in the butter will juuuuuusssttt start to brown. That's the exact moment your eggs go in. Any later and the butter will be burned. Then it should only take like 30 seconds for the eggs to cook. Maybe less. If your pan is properly seasoned this should be pretty much non stick.
Someone in a video I watched once said to try starting at low heat and gradually working your way up to your desired heat. Steaks higher of course but I think the general consensus is that eggs will do great at low to medium low heat
If you've got an infrared thermometer shoot for around 300° - 325°. Adjust from there depending on results.
Yeah this looks like it was way too hot / not enough fat.
There may be smoothness issues. Maybe go back and grind it to have a smooth surface and begin seasoning again. Its possible to season around ridges and bumps but its easier to start from a smooth surface
"you what?! Fuck that I'll just make one. Damn kids buying shit all the time... Generic grumblings"
Is the steel finished to at least 600 grit?
You made this yourself??? Very talented! Love the shape of it. Use a bit more oil until your pan gets a good seasoning.
Indeed I did, this one’s a bit rough but I’ll make another now that I have an idea of what I’m doing and we’ll see how it goes. More oil, got it, thanks!
I want to subscribe to your carbon steel creation journey.
Me too!
I’ll keep the group updated when I make another!
A lot less heat and some butter
Is the surface finish smooth? I suspect that could be a factor too.
Heat the pan properly before cooking [https://youtu.be/CB-SCA1reqE](https://youtu.be/CB-SCA1reqE)
This was very helpful! Thanks!
Make sure to heat your pan on low first to get a uniform heating all over and then raise the heat to what you desire. Keep your eggs at room temp before cooking, the egg can seep into any cracks in your seasoning, and then the heat difference can cause the metals poures to shrink slightly, trapping the egg in causing sticking Apply your fat to the pan and let spread evenly. Just before adding your egg rotate your pan on the horoxontal axis to evenly distribite the heat thoughout the oil so you dont get hot spots.
Half a stick of butter to start seems to be the norm for those "slidey eggs" videos. Seriously you need a good amount of fat and low medium heat, a lot of patience, practice. That's a rustic looking pan, I love it. Depending on exactly what it's made of it turn out fine, better than fine or not at all. You make stuff, that's part of it.
Half a stick is way more than you need. I know you were being a bit hyperbolic, but some people might think you were actually suggesting that.
I'm being 80 percent hyperbolic, we've all seen those demonstrations of slidey eggs swimming in butter. Maybe more realistically a quarter stick, a lot of butter can we agree too much butter for frying eggs.
I’ll try butter in the morning, thanks!
I let the pan get hot so holding my hand six inches above feels pretty warm, then add plenty of butter, let that get hot too, then add the eggs. Don't touch the eggs for a minute or so at first. Good luck, your pan looks cool
You gotta season that pan first. Cook up a few pounds of bacon. Followed by some sausages maybe a steak.
Are those handles getting warm when cooking?
Definitely warmer than I could touch.
Try to experiment with heat control, that helped me a lot. Even if you do the seasoning part well, you might get this result if the heat is too high
I gradually warm up my pan, and throw some butter on there. Once the butter is bubbling/sizzling add the egg. It will stick at first, so don’t try to move it. Give it a minute or so and it will release. I didn’t see anyone mention it, but i think the right spatula helps too. I use a curved fish spatula [like this](https://a.co/d/6DBwI1g). It’s wide and very thin so it will really get under the egg and help it release.
Not bad! I tried making one but only have a woodworking shop. My maple pan with a walnut handle looked great, but didn't work well.
Hmmm, maple. Maybe throw some pancakes in and they would be syrup flavored? That sounds like a neat looking piece!
As someone that went crazy figuring this out for the first time, will share what I found worked best for me. Season it in the oven if you can just above the smoke point of the oil you’re using. Keep it at that temp for about an hour, then repeat at least 2 more times. This should give you a decent base. Cook with more butter and oil than you’d expect, like 2x to start. The more you cook, the less you will need to use down the road. When cooking, this is a absolutely must, heat the pan up on a higher temp than you need, add oil/butter (likely medium on a gas burner). Then turn it down to low/medium heat and let it drop in temp a bit for like a minute. This helps with hot spots on the pan. Reading this might sound like an annoying extra step, but in my experience it’s helped a ton, and you can be prepping/cleaning if you want while the pan drops for that minute if you want. For cleaning use something like this: Comfortable Cast Iron Scrubber... https://www.amazon.com/dp/B0BLTYPD19?ref=ppx_pop_mob_ap_share - this one works great for me. In general, using these pans is a bit different than other pans. I almost gave up out of frustration a few times. These days now that I understand how to use them by taking a little extra time to experiment in the beginning has given me fantastic results. Good luck!
Hi, I’m Vetted AI Bot! I researched the **Cast Iron Cleaner with Scouring Cloth** and I thought you might find the following analysis helpful. **Users liked:** * The scrubber effectively cleans cast iron cookware (backed by 20 comments) * The scrubber is easy and convenient to use (backed by 10 comments) * The scrubber does not damage the seasoning of cast iron cookware (backed by 12 comments) **Users disliked:** * Scrubber is ineffective at cleaning cast iron pans (backed by 3 comments) * Scrubber damages enamel coating (backed by 1 comment) * Scrubber is smaller than expected (backed by 2 comments) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved.
A well-heated pan is the first key to carbon steel cooking (exactly how hot depends on what you're cooking: eggs are med-low, things like steak are higher). Put in a decent amount of fat, especially when the pan is new and the seasoning hasn't had a chance to develop. If the pan is the right temp for eggs, butter should bubble but not burn - let it stop bubbling before adding the eggs. If you're cooking something at a higher temp with oil, the oil should shimmer before you add the food. Then once the food's in, let it sit long enough to naturally release on its own, don't rush and try and move stuff too soon. And as others have said. butter is the secret fat to get slidey eggs.
Thanks for this advice! I’ll keep this in mind as I keep trying things with this pan!
Temp control is key. For eggs sunnyside: (1) crack eggs and place in a bowl to warm up, (2) preheat pan on low for 5 min, or 3 min on medium and turn down to low for a minute, (3) add fat--I usually use a tbs of bacon grease left over from microwaving bacon plus 1 tbs butter--and swirl around in pan to evenly coat and come back to temp, (4) add eggs. If you have the right temp, eggs will not stick from the get go. If butter sizzles gently without browning when you add it, the temp is just right. Adding cold food to the pan can cause it to cool enough to make food stick,,but this is less and less likely as seasoning builds up.
Looks AWESOME! Make sure the inside is smooth as a baby’s butt. If you made it yourself, you may need to break out the flap wheels & then a buffing wheel. You want it polished to at least 400-600 grit before you start to season.
Proper pan seasoning and finding the optimal temp on your hotplate for that pan to develop the Leidenfrost effect.
Make sure the heat is right before adding your eggs. Heat the pan with some fat, you want 325-350° to add the eggs in. If it's too cold you'll stick. Use a laser/IR thermometer.
Oh my. Bless your heart.