I was going to upload a couple photos frying eggs in a Lodge carbon steel pan, and another one showing the pan after they had been taken up, with no egg residue to show the non-stick properties, but I couldn’t get them resized small enough to upload. So you’ll just have to take my word for it, my carbon steel is seasoned to a very good non-stick surface. Much better than a pan that was purchased as a non-stick! But it didn’t start out that way, I had to work at it for a while. Recent blood work at my GP showed a little iron deficiency, so I may go back to cast iron for a while. Not sure if you get the same benefit of iron from the carbon steel.
I uploaded some pictures like that once. https://theshaveden.com/forums/threads/cooking-with-cast-iron.65662/page-3#post-1978685
I pressed out a 16 Corn Tortillas on a 12 inch cast iron Tortilla Press, and cooked them on a cast iron pan. The wife ate four, as we were cooking, and that left us with a dozen.
We've got three cast iron pans. One for pancakes (about 12"), one for crêpes (huuuuge French pancakes) and one for poffertjes. Poffertjes are a Dutch sweet speciality (though the origins lie in France, if I'm told correctly). They are about 2" in diameter each, with yeast in the batter so they rise to about 5/8" in height. Served with butter and powdered sugar. Jummy! It may seem we only use cast iron cooking ware to fulfill our sugar cravings... But pancakes topped with sausages and spinach in cream sauce are a treat as well! Or cheese, or bacon and cheese. Hm, I think I may have a suggestion for dinner this weekend.
Now you guys have me wanting to dig out my poffertjes pan. Maybe I’ll just whip up some Oliebollen instead
Ftfy 'ligt' lies horizontally 'liegt' lies untruthfully Hear, hear! Come one, come all! *starts to fill the rubber rowing boat, muttering "now where did I put my compass?"
Het is mij een eer en een genoegen om u op deze bescheiden wijze van dienst te kunnen zijn. It is an honour and a pleasure to be able to be of service in this humble manner.
