cast iron

For the next thing I decided to cook in the annoying pan, I made an omelette. I figured, oh, this will stick for sure.

Well... it did not! Granted, I did float the omelette over a little butter on the bottom of the pan. I treated it like I was trying to make the omelette in a stainless steel pan. Put a little butter in, then pour the omelette into the puddle of butter. Easy.

And it worked for this pan too! Not a thing stuck, not even a little errant cheese sticking out of the omelette.

This is part two of the saga of my aggravating cast iron pan. You can read part one here.

Last time, after cleaning the pan, I did put some oil on it. And wow, that was educational. I am used to a few drops of oil being good enough for a whole frying pan. I put a good half teaspoon on the annoying pan and it was barely enough to coat a third of the bottom. It's REALLY rough. So it takes a lot.

Last summer I got a cast iron pan new in box for 5 dollars at a yard sale. Maybe my wife picked it up for me? I don't remember.

It's the most ridiculously rough, stereotypical bad "Made in China" quality cast iron a person could imagine. It is not pre-seasoned or seasoned in any capacity. Light grey, straight from the factory cast iron.