Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet.
Not only can you cook eggs many ways in cast iron, you should: the material's superior heat retention and (especially in baking) heat distribution means better eggs—softer scrambles, crispier fried edges, and fluffier frittatas and stratas—no matter how you cook them.
If your skillet is not properly seasoned, eggs are more likely to stick. Seasoning involves coating the skillet with oil and heating it to create a polymerized layer that provides a smoother surface. Insufficient Preheating: If the skillet isn't heated enough before adding the eggs, they can stick.
Foods that are highly acidic, such as tomatoes, citrus fruits, and vinegar-based dishes, should be avoided when cooking with cast iron. The acidity can cause the iron to leach into the food, resulting in a metallic taste.
Think you need a coated “non-stick” pan to make scrambled eggs? Not so! It's totally possible to make a perfect, non-sticking batch of scrambled eggs in your trusty cast iron skillet. And today I'm going to show you how.
Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites. Why do Boiled Eggs Turn Green?
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
Cast iron cookware's disadvantages include its heavy weight, the need for seasoning and maintenance, potential reaction with acidic foods, and lack of slickness for delicate cooking tasks.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Cast iron pans are made from heavy-duty iron and are known for their excellent heat retention. Scrambled eggs cook quickly and thoroughly in cast iron with zero unpredictability. Since cast iron retains heat well, the eggs cook through before they lose their fluffiness or moisture.
Williams Sonoma Signature Stainless Steel Spatula
If you're making eggs in a cast iron pan or on a griddle, a silicone spatula might not be strong enough to get underneath them completely. This Williams Sonoma spatula is up for that task, and it's large enough that you can make a family-sized scramble in a snap.
Check to see if your skillet is hot enough by splashing a few drops of water on the surface. If the water sizzles when it hits the pan, you're ready to go! Right before adding the eggs, melt butter (or heat up some olive oil) in the bottom of the pan—enough to cover the entire surface.
The type of iron that comes from cast iron cooking is nonheme iron and is safe to consume. It is the same type of iron as found in plant sources such as beans, spinach and tofu. Children one to three years old only need 7mg iron daily, so if it's best not to cook every meal for children this age in cast iron cookware.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Non-stick utensils have harmful PFAs/Teflon coating, termed as forever chemicals and damage your health in the long run. Cast Iron utensils on the other hand not only give you a good surface to cook in, but are also 100% Natural and adds much-needed iron nutrients to your food. Cook healthy, eat healthily!
In many cases, you should avoid cooking acidic ingredients such as tomatoes, lemon juice, wine, and vinegar in your cast-iron skillet.
Use a Well-Seasoned Cast Iron Pan
A well-seasoned cast iron pan will cook up the perfect eggs every. single. time. If you're not sure whether or not your pan is seasoned well, or need to learn how to properly strip and season your cast iron skillet, check out our post.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.
Not only will your eggs cook unevenly, but you'll spend your morning scraping egg scraps off the bottom of the pan. However, once your cast-iron pan is seasoned over time, you'll be able to make the most delectable fried eggs and fluffy frittatas, like this Zucchini Frittata With Parmesan.
When eggs are cooked for too long, or at a temperature that's too high, a chemical reaction occurs. The sulphur in the egg white reacts with iron in the egg yolk to form iron sulphide, which gives the eggs a greenish grey colour, according to BBC Science Focus.