What temperature on the infrared are you shooting for? It was bouncing around and it's hard to tell. It seemed maybe around 340F but that's one main thing I was looking for when I came upon your video.
@@franklinprattworkshop Fry the bread in a good amount of butter first. Then turn off the burner, add another knob of butter for the water content, add your eggs and cover the pan. By the time you are ready to plate the eggs along side the bread, the eggs will be done. If there is sufficient butter fat left over from frying the bread, a half of a teaspoon of water should provided sufficient steam for the eggs.
I'm planning on doing a video about it at some point but modern Lodge pans come with the worst possible factory seasoning and need a lot of effort to get them working how I like it. But now my Lodge pans can scramble and fry eggs same as this vintage Griswold. They're just not as cool.
No prob! In my view the benefit of using metal utensils far outweighs the possibility of scratching the seasoning which is continuously being eroded and built up just in the cooking process. And I keep the seasoning on my pans very smooth and even so there are no rough areas to flake off.
There are hot spots on the pan above the burner flame. The pan is not going to heat evenly. That’s what’s going on here I think. But it’s also a cheap thermo so it has trouble picking up temps sometimes.
Yeah it’s vintage cast iron so it seasons naturally as you cook with oil. Same on the new ones, but they usually come with a factory layer of seasoning which is bad.
Throw a little water in there and cover it right away, it will steam the eggs, creating a white film on top that tells you they're done, leaving you with perfectly cooked, over-medium eggs.
Is it? Most articles I've read don't point to any conclusive significant health risks. ex: www.webmd.com/diet/grapeseed-oil-health-benefits draxe.com/nutrition/grapeseed-oil/
That is one fine pan.
Those pans are truly heirlooms. They can't be replaced.
Wow gorgeous pan!
Beautiful Skillet. I love it.
❤❤❤❤❤❤
Nice skillet!
What temperature on the infrared are you shooting for? It was bouncing around and it's hard to tell. It seemed maybe around 340F but that's one main thing I was looking for when I came upon your video.
This is art
Absolutely perfect…❤
Omg the pan is so glossy 😍😍😍
Great, I happen to have of those pans. I still need to clean it and season my pan.
You should put in more butter at the end there and have fried bread. "worth the calories!"
Yeah, I try to lay off the extra butter but maybe I'm just lying to myself.
Exactly I use Irish grass fed butter. It is actually healthy and super tasty.
@@joycej9415 Butter is always healthier than margarine.
@@franklinprattworkshop Fry the bread in a good amount of butter first. Then turn off the burner, add another knob of butter for the water content, add your eggs and cover the pan. By the time you are ready to plate the eggs along side the bread, the eggs will be done. If there is sufficient butter fat left over from frying the bread, a half of a teaspoon of water should provided sufficient steam for the eggs.
That's a nice pan, it appears to be as nonstick as my nonstick-coated pans. I wish my newer lodge pans had as much style.
I'm planning on doing a video about it at some point but modern Lodge pans come with the worst possible factory seasoning and need a lot of effort to get them working how I like it. But now my Lodge pans can scramble and fry eggs same as this vintage Griswold. They're just not as cool.
Sweet pan but use a rubber tipped spatula to not scratch the seasoning off the pan, didn't want to pester but i noticed some scratches in the pan.
No prob! In my view the benefit of using metal utensils far outweighs the possibility of scratching the seasoning which is continuously being eroded and built up just in the cooking process. And I keep the seasoning on my pans very smooth and even so there are no rough areas to flake off.
Perfectly cooked eggs!!!!!!😮😮😮
great work on those eggs and toast
Looking nice
Grandma would be proud.
great pan..but you were supposed to flip the eggs with out a spatula...chicken!!😂😂
Okay I’m glad I’m not the only one whose infrared thermometer goes from 475° down to 325° then up to 367 then 375 lmao
There are hot spots on the pan above the burner flame. The pan is not going to heat evenly. That’s what’s going on here I think. But it’s also a cheap thermo so it has trouble picking up temps sometimes.
That can not be beat!
One of the few UA-cam videos of someone cooking more than one egg on cast iron 😮
sweet pan, sketchy eggs
I need me one of these pans…I hate having different pans to cook different things (ie nonstick). Need to free up cabinet space
cast iron is absolutely amazing. Easy to use, easy to clean
😳 Your eggs are RAW!!! 😝 🤣
Never had sunny side up before?
Do these types of pans need seasoning like the cheap one I just bought off Amazon? I’m trying to get into cast iron cooking.
Yeah it’s vintage cast iron so it seasons naturally as you cook with oil. Same on the new ones, but they usually come with a factory layer of seasoning which is bad.
No over easy, ay..
Beautiful skillet. Just ditch the toxic seed oils and you’ll be golden. Grandma would have used clarified butter
Throw a little water in there and cover it right away, it will steam the eggs, creating a white film on top that tells you they're done, leaving you with perfectly cooked, over-medium eggs.
Yo. That looks like launch 😁mmmm
Try toad in the hole next!
what size is this pan?
it's 9" across at the top. Less cooking area though.
Use avocado oil or ghee
Did u just use a metal utensil?
Most definitely
I can't imagine not using a metal utensil.
You're going to ruin the pan with that metal spatula
Why do you say that?
Never use metal utensils on cast iron. It'll rip the seasoning right off.
Over easy please
Grape seed oil is soo bad for your body
I prefer avocado oil
Is it? Most articles I've read don't point to any conclusive significant health risks.
ex:
www.webmd.com/diet/grapeseed-oil-health-benefits
draxe.com/nutrition/grapeseed-oil/
No metal on cast iron!!!!
Why wouldn't you want to use metal on cast iron? They go together so well!
@Franklin Pratt Workshop you do whatever you want, just shows your lack of experience, they go together like nails and a chalkboard.
@@valorsventures476 Again I'll ask why? What are you afraid will happen?
Not afraid anything will happen, just being a part of the community that you're posting content through. Call it constructive criticism.
@@valorsventures476 But why shouldn't I use metal on it? What is your rationale for that statement?