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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
using old iron skillet
edited June 2012
Using the Egg
I wonder if I'll hurt my old, well seasoned cast iron skillets, to use them on the egg?
I can't imagine it would, but anyone had experience there?
Thanks, and thanks for all the help on this forum.
I've used cast iron (skillets mostly) on both my egg and gasser, never had a problem. These pans are now "mine" as my wife has one of those ultra useless glass top ranges, looks great but you can't cook on it, especially with cast iron. With the egg there is a little more on the outside of the pan, the gasser tends to have less smoke. Rather than sear at 600F or so, I let my egg stabilize at 400F and then use the preheated cast pan to sear the outside of a pork loin or roast. Works better than a cast grate and because heat was lower the egg is ready to roast on. Keeps the carmel mess from my sugar rubs in the pan rather than on the grates. I then move the roast to the grate to roast it.
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
didn't think about preheating the skillet.
These are old, well used, well love black skillets, not the pre-seasoned ones available now.
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