Scrambled Eggs In A Cast Iron Chef Skillet | No Sticking
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- čas přidán 12. 09. 2024
- Cooking in this vintage WagnerWare skillet never gets old. It has a very slight dip in the very center that was there when I bought it, but it is still one of the most beautiful pieces in my collection. Nobody 'needs' another egg video. Just wanted to show you guys this skillet :)
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I've NEVER seen a cast iron skillet THAT SMOOTH WTF
it is probably seasoned twice or three times
@@pantheRRRRR I was wondering the same thing. Think I might season mine again. Only done it once before using.
@@lindyhawthorne2164 They get slick like that from wear or being sanded smooth.
Watch this. He shows you how to sand them and make them smooth with new or refurbished cast iron.
czcams.com/video/ljSQrSoSYAE/video.html
They get slick like that from wear or being sanded smooth.
Watch this. He shows you how to sand them and make them smooth with new or refurbished cast iron.
czcams.com/video/ljSQrSoSYAE/video.html
Old Wagner Ware skillets were made smoother than current ones like Lodge. I've read that they may have used finer sand in the molds than Lodge now uses, so the surface was much finer. I have a Wagner that belonged to my grandmother that I've used all of my 45 year married life. It's smooth as silk!
I have never in my life watched someone talk and make eggs for 5 minutes while having such a big smile/laugh. I have to say you're really entertaining, thank you for this video.
It's 4am. I have an exam in 5 hours. I do not own an iron skillet. Wtf am I doing here?
Hope you did well on your exam haha
Trying to get likes on youtube with a cliche comment
Eggcellent comment.
Adrian Durlej OH MY GOD SAME
HAHA classic internet. This is your life.
Just bought myself a skillet and love the love that comes from this piece of iron. Thank you for sharing. The tone of your voice and the words from your son are full of warmth. Just like the pan.
That's a well seasoned cast iron pan my friend. Gorgeous in fact.
Can almost guarantee that skillet came almost that smooth from the factory. The rest had been done just by use.
It’s my favorite word: Beautimous!
Old pans came smooth. New pans come textured as part of the pre-seasoning process. IMO this is totally unnecessary as seasoning is fast and easy.
@@chac65 If you listen to Cowboy Kent Rollins, it is.
@@chac65 old pans were smooth but unseasoned. Took a lot of seasoning and cooking to achieve smooth, nonstick surface. I have several preseasoned Lodge skillets, and they don't compare to the old fashioned ones.
A man who cooks for his wife, teaches his son and does the garden, WOW. Good for you mate!
That's the smoothest cast iron skillet I've ever seen ! Great job!
MrTwodogshumping right
So Wagner is a different type of pan
techi9 yes, they machines theirs after forging.
@@matthewmp111 what do you mean "machine after forging"?
It looks like what they mean is that they grind it smooth after it's cast.
I've been cooking eggs using a teflon all my life, then I bought a cast iron skillet the other day, and wow eggs fried on a cast iron skillet taste different, it tastes like the egg I I ate when I was a kid. All this time I thought I can't make tasty eggs but not anymore xD
It's videos like this that have encouraged me to dig out my old cast iron that I've had for decades but hadn't used for a loooong time. Thanks!
Truly one of the more informative presentations in regards to cast iron cooking. Perhaps because you showed us the entire process. I enjoyed your commentary as well. You are genuine and someone I would be happy to learn from. Glad I found this video.
Watching you cook food and talking about your family makes me happy :) Thank you.
That's gotta be one of the best looking cast iron pans I have ever seen, good work dude.
Cast iron skillets are awesome! Just make sure you season them properly and they will server you well for a century! I good friend of mine has an old cast iron skillet thats been in his family for over 100 years!
That looks so unbelievably delicious...
And you are tremendously blessed with a family of your own.
Oh man, this skillet -.-
Just perfect.
I got my very first cast iron skillet a couple of months ago and I did not like it at first. I have just recently started using it and now I’m in love with it!
Those eggs look really good. I would add the cheese much later in the process to maintain its flavor and prevent it from disappearing into the eggs, but you really should cook them the way you enjoy eating them.
Thanks for posting.
You're correct most chef's recommend adding it at the end.
It might work because it's sharp cheddar
I like cheese completely incorporated in my eggs while cooking. Extra sharp cheddar is my preference.
This method works really well with fried eggs too. The butter makes them especially delicious! So glad I finally learned how to use my cast iron skillet correctly! #NoMoreSticking
Love these vintage Chef Wagner pans with the tear drop handles. I own the 3 different sizes in the set. Can't beat 'em.
I'm with you on what scrambled eggs should be cooked like! and I'm in awe of them not sticking to the cast iron pan. Been watching your other video's as well so am about to go dig out all my cast iron stuff, clean and season it all and start using that instead of all these other pots and pans I own. Got some pretty old stuff from back in the 60's and 70's. I also read awhile back that people back in the day that used only cast iron to cook with were more healthy than people today. Part of that is the iron that does manage to get on the food instead of the Teflon stuff. And I'm also going to be hunting the vintage cast iron stuff too thanks to your video on how to tell who made various cast iron pieces. Thanks for the great video's!
Nice job on those scrambled eggs. Definitely agree with you about the heat. Gentle heat is the key to cooking eggs correctly.
This is one of the best fluffy scrambled eggs video I have watched, adding little humour while the egg is cooking was fun
Don't buy Pre-Shredded Cheese
#MakeAmericaGrateAgain
oh big dreams sheepy, gotta have big dreamers like you lol
#MakeMeGreatAgain
Sheepy007 yes! it contains cellulose for anti caking which also makes it less tasty. GRATE your cheeses!!! 😄😄😄😄
White Coyote you can never be great again
Chef John?
Jeff, just wanted to say I appreciate you more than you could ever know. Such a blessing you are. God bless you and yours.❤
Never thought I could think a cast iron pan was so beautiful!
Dear Mr. Rogers,
Thank you for this video. One of the many careers my father had, was a short order cook in a diner. His words: "I am not going to have my son spend all of his money going out to eat". (This was 1959.) So, he taught me how to cook for myself using cast iron. I hope that your son, Patrick, will come to have those memories of being taught "how to cook better than the girls!" Who knows ... maybe a dish he learns from you, might be 'the key' to 'her' heart! Many blessings,
SF
“tomorrow is not guaranteed so make today count”
absolutely true
Dang that's an impressive cast iron! Also, this video was incredibly soothing I feel at peace watching you cook those eggs
That’s a beautiful Cast iron pan!
I've been cooking my morning eggs on cast iron for the past 3 years. There is nothing like it! All you have to do is keep it seasoned up and it works.
I think your advantage is your cast iron skillet is smooth. Most of the vintage cast iron was machined to be smooth, now it is not made that way. I enjoyed your video :D
While your wife might not like them, slow cooked eggs done in what I call French style would be great to try. Very low heat and more fat and keep stirring for about 20 mins or so. Put in chopped herbs, salt and parmesan when they are done. Spred the eggs on a nice piece of buttered toast. Since you like soft cooked scrambled, as I do, you would love this style.
Considering the pan was quite hot, that's pretty good. I couldn't see myself not owning a cast iron pan. My parents used one and their parents before them, and it's the most durable and flexible tool I have in my kitchen.
I agree. Owning my first set of cast iron pans was what made me really feel like an adult. (Ok, that and being able to parallel park.)
Hey my brother, I did not like eggs until I was in my 40s, so there is totally hope for Patrick all the way. Now I spend just as much time on my technique with the scrambled as you do.
Well done, looks delicious.
Thank you. I have found if you add the cheese much later in the cooking process (about 45 seconds before the eggs are done to your liking) the cheese flavor is much more enhanced.
Grew up with cast iron cookware. My mom & dad taught us eight children the beauty of using cast iron and yes, we make scrambled eggs exactly the same way! Now I'm on the hunt for the Wagner. Got about five different cast iron pieces. About to purchase the silicone hot handle and scraper from Lodge. Thanks for the memories! 🤗👏
Video quality is crystal clear! Wow!
As someone who is looking to get their first cast iron pan, thank you for makin this video. I look forward to seeing how you season your pan.
What a beautiful pan! Perfect eggs! Thanks for sharing.
I'm frankly amazed by that pan! I have cooked things in pricey high-end "non-stick" pans and even when nothing else would stick in the pan, eggs always stuck anyway. Up until now, I hadn't tried any manner of pan that eggs wouldn't stick to but now I want to get one of those pans you have :)
You sound like an outstanding human being. I've been wanting to get into cast and your videos have really helped me to get started. thank you
That is a stunning skillet, every skillet I've bought so far is usually your recommendation, with the exception of my Griswold no. 8.
Yeah, tomorrow really isn't guaranteed is it?
***** - It really isn't :)
Ryan Johnson
Then I'm not doing laundry, because who wants to do laundry on the last day of their life?
Who wants to have no clean clothes on the last day? #doinglaundry
And forget going to school if I'm not going to be alive to graduate!
lol! lets just all be bums!
Just tried it with a recently acquired Griswold. Worked like a charm. No sticking whatsoever.
Awesome job, very nice. Maybe you could do some eggs in a non smooth pan, because my cheap pan is pretty rough and I have problems every time I try eggs.
I will do one specifically for you. Watch out for it.
I will be watching.
***** Works just as well. You will see when he posts the video. I go back and forth between my newer Lodge and older Griswold pans and there's virtually no difference in how they cook and release food.
It's gotta be your technique cause I'm another user out there that doesn't have any more problems with my newer Lodge griddle than I do with my 95-year-old Griswold.
Very informative video, well made, clear and concise get thorough.This video reminds me of my scout troop 49 years ago. Other Troops had food fights; ours had arguments about cooking techniques. I recall one about the proper way to scramble eggs if they weren't powdered. Based on how our mothers cooked them, we either came down on the side of breaking the eggs directly into the frying pan or into a separate dish as here. Finally our scoutmaster resolved the issue by calling the premixed eggs "battered eggs". That satisfied one group, but I don't know what the mothers of the other scouts said when they were informed that their scoutmaster said that what they made was really battered eggs.
You should keep a plate on the stove to serve yourself half of the eggs at the point you like them and keep cooking the other half for her until they're like she likes them.
Just don't make her any eggs problem solved.
mmmmmmmno
Taylor + He would never hear the end of that, you know how we women are 😉.
Oh, V, I do, I appreciate that you can admit it though
like your style and your way around the kitchen. your skillets are in impeccable shape. those eggs are already plated in front of me, thank you.
Have never seen a cast iron pan with sloped sides like that! If I had one of those I would use it a lot more often.
Winkie Man fairly rare form.Modern cast iron has a pebbly appearance.Pre WW2 cast iron was polished(tumbled)extensively-an expensive process.Always worthwhile buying an old pan.
Winkie Man The design is called a chef skillet. Lodge makes a nice one that you can get for about $15 on Amazon.
And if you like the inside smoother, like this lovely vintage chef skillet you see in this video, you can always take a stripping disk and smooth it out. Just don't smooth it out too much. I did this on one, and it's beautiful.
What happens if you smooth it out too much? I'm thinking of trying that now with a cheap iron skillet I just bought.
Just season it and use it. Absolutely no need to sand or grind it. Seriously. With just the factory seasoning and 2 coats of Crisco it will be great. I barely even have to use butter on mine. Just enough to make it glisten and nothing sticks to it.
Nice demo, beautifully seasoned pan 👌 Not sure Patrick sounded convincing about working in the yard 😁👍 Tomorrow's NOT guaranteed, yes, make today count... best advice ever thank you 👌👍👏🤗
I'm a simple woman. I see a cast iron skillet...... I click like ! 😬
I'm a simple man and I agree.
Thank you! I'm a guy who doesn't cook much. My whole repertoire is limited to my big Lodge cast iron chicken fryer. But I'm willing to learn and expand. Eggs have been a real sticking point with me. Thanks for the video!
Why don't you just take your eggs out a little sooner and then let her eggs cook a little longer?
Jon Lanier Yeah, why not do this? That would make a lot of sense and satisfy both
Because a that anti caking agent in that pre shredded cheese erased his knowledge
Jon Lanier right
@@crazybeehive2373 LMAO
A real beauty! I love the smooth finish. This is what I hate with the currently available cast iron stuff... and polishing the inside takes away the rust barrier that the natural casting skin provides.
4:23
Savage chef scrambles eggs and roasts son at the same time
😂😂😂
Great job on the eggs. I am watching this at 11:00pm and now I have to eat something before I go to bed.
Keep the good work & thank you.
“tomorrow’s not guaranteed, so make today count.”
@Truth I like the reminder :)
RIP kobe
That wagner skillet is one brand a long time cook said he used decades ago and still have some of their skillets on his chuck wagon. I have a skillet which my grandmother owned and we have been using it for a long time. Recently, I ordered a dutch oven to be used outside and inside, especially when the electricity is out for extended periods of time.
I never leave three comments on one video. I guess there is a first time for everything. I haven't seen all your videos yet but I can believe you did eggs non-stick in that Wagner. I deeply doubt you can do it in a modern Lodge, even a carefully seasoned one. I wanna see it. New video dude. Or if someone knows that he did this, post me a reply.
I have a $12. Cast iron skillet(Walmart)I have been using for years. If you take proper care, cleaning, and oiling. I will work just as good as any none stick pan. Even better, you can make the skillet really hot for blackened tuna or a black and blue steak.
That has to be the most beautifully seasoned cast iron I’ve ever seen anyone using! Mine is nowhere near that. How long did it take you to get that level of seasoning?
One Hours
I’m completely envious of that skillet, smooth as glass!
cast iron envy!
This video could have been shot in my kitchen. You are exactly right on every point in my estimation. Thank you for sharing this. I learned all this late. I hope this will help others learn it sooner than I did.
Nothing cooks better than cast iron.
I love this guy!!!!! he makes me wanna cook after I watch his videos
y not just take your portion of eggs out when they get to where u like them? real smooth skillet tho!
:::mind blown:::
First thing that I thought of too!
Oh man, we got a genius over here!
linuxxxunil funny thing about cheesy eggs is they always look a little undercooked. It's the cheese. No cheese in scrambled eggs is a different story.
Shawn M. Hb
I have never made such perfect nonstick eggs in my life!!!!! This video is golden!!! 🤯🙌🏻
Right on about the temperature to cook eggs. I deploy a slightly different method, first saw Gordon Ramsay do it. In to a heavy bottomed pot you dump your eggs and some butter and stir it up. Then onto the burner to get some heat, stirring constantly then off the heat and repeat until you get the consistency of the eggs to the point you like it.
And the other thing - you never salt eggs before cooking. Always season afterward.
That looks heavenly! I've always been intimidated by cast iron but I feel like I need to get over that and get one lol
This is a great video, thank you...Do you re-season your skillet after every use?
Your vid is over four years old and still providing help. I use a lodge. Fairly new to me, seasoning ongoing. Eggs have been very tough because they tend to stick. Who doesn’t want eggs from the cast iron? Well, besides your son whom I am sure is awesome regardless. Anyway, just now, followed your method exactly, same result as you. So stoked. Thanks for your hard work, producing, directing and editing these videos is no day at the beach.
Salt, Pepper? Hello?
If you salt your eggs prior to cooking the salt breaks down the structure of the egg, and they dont develop a nice creamy curd until theyre way overdone. Pepper is totally fine to add prior to adding heat though
Tremoney a lot of people add it later since it breaks it down and creates watery eggs
Tremoney I don’t put seasoning on my eggs I feel as though they test just fine without any
@@MrOuchiez learning something every day
@@shay.c I agree
Thank you for posting this! I am going away from Teflon to cast iron and this helps a lot.
Beautiful skillet; hope mine look like that when I'm too old to lift them anymore.
Tried the tip about dabbing a few drops of oil in the pan, spread it around, and then add the butter. Worked like charm with no stick on the scrambled eggs. Thanks!
painfully easy solution: you take your portion out of the pan how you like it; then let your wife's portion keep cooking......
i kept waiting for this to happen and i just dont know anymore...
WagnerWare skillets are fantastic , love em...!!!
I'm going to start using cast iron, the new non-stick pans that replaced Teflon pans suck
Gary Boley qs
richsoil.com/cast-iron.jsp sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
ENJOY! These links can filter out the old wives tales.
thanks for web sites.
Gary Boley be glad Teflon was replaced though, it's toxic.
Black Baron It can be good, but the exotic coatings of anodized aluminum make the pans expensive as you say. Cast Iron is cheap and can last generations.
That's one velvety smooth cast iron skillet I've ever seen!
170k watched a guy cook eggs. This is what we have become lol. Good vide, subbed bc you shop at publix
quarantine's my excuse, wats urs? u had no business watching this 3 years ago!
Side note: Heat-cycling your cast iron skillet is a great method for preventing food from sticking to your skillet. Get it hot enough to cause the oil to warp in the bottom of your pan and turn the heat down to a standard cooking temperature.
omg i watched this on a saturday and I was like how did he know?!
His son is very respectful and a good kid.
You’re like the bob Ross
of cooking eggs.
I used to cook my scrambled eggs to well-done, but after seeing this, I decided to try making them less done, as you prefer. WOW. I'll never go back.
Wow 😳 I envy you because of the skillet. I wish I could have one well season like yours.
Beatriz Sandoval The cast iron he is using is not the traditional type. It's the newer ones that have a coating on it already. Traditional cast iron pans (which I have thee and use regularly) are not that smooth. They can't be. I've seen his type and it's just a layer of nonstick overtop the cast iron.
+Henry C -- Excuse me for being blunt, but you don't know what you're talking about. Older cast iron was almost always very smooth; it's the new Lodge cast iron that's pebbled. And the only "nonstick" coating on this pan is from many years of seasoning from use. That's a WagnerWare pan, and WagnerWare went out of business in 1999. Furthermore, it has the "Sidney O" logo, indicating it was made no later than 1959. The pan here thus at LEAST 57 years old, and probably older.
wagner's name was bought but the iron they're selling isn't very good.
if you season inside the pan with bacon fat (any animal fat) it gives a smooth finish. vegetable oils (especially olive) leave a pebbled finish. I take a pan filled with bacon fat, drain it then wipe out the pan with a paper towel leaving it kinda oily. upside down for one hour in a 400F oven and it's smooth. it builds up over the years to a beautiful smooth finish.
Take It easy baby boy.
Beatriz Sandoval .. This same guy has a video on Cast Iron Restoration. It is a wonderful step-by-step video, done abt 3-4 yrs ago. I just referred to it again today, while seasoning a really large cast iron lodge skillet, that was bare inside of a coating. It took me a few hrs. simply because I gave mine like 3 treatments. A truly nice finish, meaning No oil pooling or dripping comes from WIPING THE OIL BACK OFF before placing in oven upside down. Otherwise, you'll be sorry! : /
I know this video is 6 years old but I just scrambled an egg in my 8" Lodge. Just a spray of canola oil. Turned out amazing! No sticking at all!!!!
Real men cook
Blows da womans mind, every time.
My husband likes his like you do. When I'm scrambling eggs he preps the toast. When they are at his liking, I scoop his out and continue to cook mine for another minute. Works for us. :)
BHro easy fix! Take out your half, then finish hers off for another minute etc..
TacticalSpray I was thinking the same thing
Jeff, that is one of the most beautiful pieces of cast iron i have seen! Love it. Watching you work with those eggs, it's kind of like watching a horror movie. Just waiting for the whole thing to go south, but everything turned out perfect in the end. Amazing!!! Very inspirational. Thanks for posting. I have my work cut out for me. :)
I have my Moms cast iron skillet from the 40's and it sure isn't shiny inside like that one. After cleaning mine I always treat it with a little oil just to keep it fresh.
Have you ever seasoned it in the oven?
Madra I haven't however I would think she would have done that, unless that wasn't done back then. I'll do that. Coat with oil and 350 for an hour?
Patrick B If you want the best season you can get, coat with flaxseed oil and heat at 500 (or as hot as your oven gets) for 1 hour, turn off the oven but don't open it for a few more hours. Also before you season it, scrub it as clean as you and cook it in the oven to guarantee it is 100% dry then apply the oil.
Madra Thanks for the information, I'll do it your way.
I'm back to say thanks. What you told me to do I did and wala, it's good to go. Thank you so much.
Dude, I don't know who you are but you have almost a million views.......of you cooking eggs......love it....well and bad-mouthing your son AAAAnd wife....love it......Thank you.
Damm. Those eggs are sheer perfection.
Nope... Overdone...
@@babajamiaco "preferences"
THAT is one beautiful skillet! He's lucky to have found one. I'm on the hunt for one now....
Get those eggs off the heat already!
Did you watch the video?
people like you need to lay off and stop telling people what to do. wait but the irony of my comment....
why are people so angry, my comment was very lighthearted. I like my eggs way less cooked. That's all. Thank you, love the vid!
Didn't know youtube was so sensitive
When you have a large amt of eggs, you let them cook slow. If he used less egg, it would be a faster cook
Lauty Bend agreed....these eggs look dry af
Nice job on the eggs friend. Wow, Patrick is now 21 years. Time flies.
this cylicon spatu is not for cooking this is for patisserie u should work with wood spatut cuase if u work with cylicon it gonna dissolve and that something u dont wanna eat it i prefer wood or metal
Actually, you'd need to worry about a rubber spatula. Generally speaking, silicone is heat safe up to about 480ºF in cooking scenarios.
Looks amazing my man! I have one of my grandmother's old iron skillets that I found in her attic and then restored a few years ago, and I LOVE the thing. Use it multiple times a week. It has a smooth surface inside, unlike all these newer Lodge and other brand pans with the textured cooking surface. Unfortunately the pan doesn't have any words or letter markings on it, so I can't really find much info about who made it.