On Tue, 26 May 2009 17:43:24 -0500, Omelet >
shouted from the highest rooftop:

>Depends on how well seasoned it is. I do the same thing for the most
>part. My pans are well seasoned so it just depends on whether or not
>I'm cooking eggs. Even in the best seasoned pan, scrambled eggs tend to
>stick a bit, but a quick addition of cold water to a hot pan fixes the
>issue.

We use well-seasoned cast iron for meat (including fish) and non-stick
for eggs ... unless we're serving bacon and fried eggs. In that case
we cook the bacon in cast iron and fry the eggs in the bacon fat.
Opps, drooling again ...

BTW - I just thought about our cast iron and the youngest pan is 32
years old and a few used to belong to my wife's mother in the 1940's
and probably came from *her* mother.

--

una cerveza mas por favor ...

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