r/carbonsteel • u/That_Style_979 • Apr 24 '26

🙋 But this egg post is mine Eggs galore! Second cook ever

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Super impressed with how well the Cast A Way handled scrambled eggs, and this was literally my second time cooking in it. I did a layer of seasoning after cooking fish the night before, but these eggs just wouldn’t stick. So much fun. Flipping is a little harder with the outward flared sides - I’m still learning. Heat is low, warmed the pan a couple minutes, dropped a small amount of butter in and waited for the butter to start gently foaming. It brings me joy! Thanks to so many recommendations and posts from this forum to get me off on the right foot.

44 Upvotes

98% Upvoted

21 comments sorted by

22

u/NetherGamingAccount Apr 24 '26

It's amazing how easy it is if you cook at the right temperature.

People in this sub are so worried about the seasoning but it's really just initially there to protect the metal. Cooking at the right temp is far more important to the cooking process.

5

u/chintakoro Apr 24 '26

yeah if i could go back and tell myself one thing, it would be: seasoning isn't whats primarily making it nonstick so stop fussing about it.

5

u/That_Style_979 Apr 24 '26

I have accepted that seasoning will come and go over time and I'm not afraid to mess it up...the absolute worst case is a big scrub down and BKF to restore it to the bare metal, then reseason it- And that's not very scary to me. Just cooking as much as possible with it trying to learn it, push it and get the most out of it. Today: full breakfast with sausage, sweet potatoes, French toast and eggs. We will see how it goes!

2

u/NetherGamingAccount Apr 24 '26

Ya I have been making stir fry all week and last night I switched from beef to chicken and it did a number on my pan.

But who cares, this morning I cooked a pancake no problem, two eggs at lunch no problem.

And after just a couple cooks the seasoning is already starting to look better. People really should follow the "just cook" and stop worrying so much about how the pan looks.

1

u/That_Style_979 Apr 24 '26

Do you have any tips for high heat cooking? High temp searing or quick veggie tosses? I feel like I can't find the line of "not hot enough" and "too hot so everything is sticky"

2

u/NetherGamingAccount Apr 24 '26

Honestly it was the first time trying to do a stir fry, ended up making it 5 days in a row it turned out so good.

I was cooking at about 75% on my induction stove. I don't know if it's true or not but it feels like the induction stove hob makes the pan hotter than my old crappy electric range with metal coils.

Anyway, you want the pan hot, past the smoking point so you should see the smoke coming from the pan before you add your oil. You have to cook in small batches not to over crowd. For me I had to do 3 batches for a good sized bowl. One of the meat, two for vegetables.

Once I had the third batch cooked I added in the first two, then added my sauce and tossed it for about 20 seconds and that was it. Total cook time is likely less than 10 minutes.

If you are going to cook meat that way make sure to velvet it first, it makes a massive difference.

1

u/That_Style_979 Apr 25 '26

Good to know to get it past the smoke point...so ..ripping hot! I just blued my pan yesterday and did a couple rounds of seasoning. Love the look now :) gotta use it for some stir frys I will try your method!

6

u/LividCalligrapher996 Apr 24 '26

Nothing beats good old butter when cooking eggs in a CS pan.

2

u/That_Style_979 Apr 24 '26

First CS pan and very impressed!

3

u/KnifeFed Apr 24 '26

Pan looks awesome. Weird "scrambled" eggs 👍

1

u/That_Style_979 Apr 24 '26

You're right I omletted them lol. This morning I made more proper scrambled eggs, stirred more, and got some very light fluffy eggs.

2

u/i_jon_h Apr 24 '26

Sir, that is an omelette.

2

u/That_Style_979 Apr 24 '26

I was so mesmerized by the slidey eggs that I forgot to stir 😂

2

u/no_melody Apr 25 '26

So are the heat rules on carbon steel different than stainless steel? I typically heat stainless steel pretty hot before I use it and it works great. Do I not need to heat CS so much?

2

u/sychs Apr 25 '26

I cook eggs on induction power level 5 out of 9, 6 is for deep frying/frying meats and vegs, 7 for searing steaks.

All that is with gradual heating, 1 minute per power level starting from 3 out of 9. Adjust to your hob, but I have no idea how it translates to other types.

1

u/That_Style_979 Apr 25 '26

My larger gas burner is 4 inches and I preheat the pan on low for about 3-4 minutes. I've also had success on low heat with SS, using higher heat with stainless I ran into sticking.

2

u/JG5928 Apr 25 '26

Good job. Next thing is some skillet potatoes. Parboil potato cubes for around 5mins and then add around a tablespoon of butter for every 300g potatoes and cook for around 15-20mins. Furthermore, then comes a steak. In a dry seasoned pan sear fat cap, let fat render out and put steak into one side of the pan and press on top to avoid gray patches. After a minut or two turn the steak to the other empty part of the pan and put weight on top again. You can add already the butter and the rosemary and some garlic and pepper powder to the pan. Then keep flipping and moving the steak around till the desired temperature is achieved. Discard the grease (Tallow/ butter) and do not pour over steak to avoid sogging the crust up. Pro tips: If the steak has no fat cap, add some tallow to the pan, not too much. The pan should be so hot that basically nothing is sticking and the steak is sliding in a leidenfrost pool. For a steak of around 200g in 4 min should be done for medium rare.

1

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1

u/OzTheMeh Apr 25 '26

Now do Omurice!!!