It might look sorta hideous -- the lighting is bizarre, but it sure tasted good.
I've read on a few sites that the authors'll cook just about everything in their cast iron but eggs. That's not what I wanted to hear. I look forward to having a cast iron skillet so seasoned that even eggs slip around in it because that'll mean I can get rid of my non-stick skillets. The place where the magic happens is tight on space with the recent cast iron acquisitions: enameled Dutch oven and skillet.
To get an idea of how well seasoned a seasoned-by-the-manufacturer seasoning is, I fired up the Lodge skillet and cooked some breakfast.
First, bacon to give me some and the skillet some natural lube.
Once cooked to my desire, I scooped out most of the fat and broke a couple of eggs into the skillet.
Once they looked about ready to flip, I flipped them (they sorta stuck a little) and added a mashed potato patty -- yep, just a patty formed from Buttermilk Mashed Potatoes.
When I thought it looked ready to flip, I flipped it and wished I had used a metal spatula to keep the brown stuck to the patty.
After it had crisped a little, the patty was plated and I scootched a spatula around the skillet. The crusties immediately came loose.
I am so close to telling this skillet I love it.
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