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Cast iron question

Austin EggerAustin Egger Posts: 256
edited 2:59AM in EggHead Forum
I finally got a Lodge cast iron skillet that I want to start having fun with. I've never cooked anything on cast iron. I tried to find a video of someone using one on the egg but was unable to find one although I have seen some pics of people here using dutch ovens, so I have a few questions. When cooking breakfast items like pancakes and eggs, what temp do you usually want to maintain at the dome...350ish? Is there a preference in regards to direct or indirect? Do you usually keep the dome open when cooking items that need more attention with flipping or stirring or do you want to try and leave the dome closed as much as possible? Is there a max temp that the cast iron can withstand? Just want to know the basics before I start eggsperimenting. I appreciate all input! :)


  • thirdeyethirdeye Posts: 7,428

    Actually you don't need real high cooker temps as cast iron is a good conductor of heat. and I cook with the lid closed or just propped open enough to peek in and see what's going on. It's best to let the piece preheat slowly and ease up to temp. You can judge temp by bouncing a drop of water on your CI or a little oil works too. I have no videos.... but plenty of stills. Heheheee.











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  • When I use the fry pan as a "frying pan", as in your question regarding pan cakes....They take such a short time, I never close the dome. This holds true when I'm using my wok also.
    Can't really say what temp. I've got, but I have the draft open about an inch or so and my rule for when the pan is hot enough is that a drop of water will "dance".
    If I use the pan or Dutch Oven for a casserole, I run a dome temp. of 300 to 350 F. at the max.
    As for what temp. CI can take. I don't have a number in my head, but it's a lot!
  • Very nice cooks! Thanks for the input! Do you think that your dome is probably less than 300 degrees for those cooks?
  • Thanks for the tips! I appreciate it! :)
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