In article >,
bob > wrote:

> 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 ...

I am reconsidering a non-stick pan strictly for Omelets.

>
> 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.

I have some Griswolds that were inherited from Grandma on my mother's
side. They are at least 60+ years old.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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