Gravy's Cooking Thread

Furry

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Adjusted my recipe for thanksgiving on the delicata. Used the detroit pizza pan. Butter, garlic, parm, 425~ 30~ mins flipping half way with no parchment. Sweet mother of god changing the pan knocked this recipe into the next plane of taste. Family completely trashed the squash, and some said it was the best thing. Makes me laugh knowing they wouldn't eat squash at all when I started.
 
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Dr.Retarded

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Furry said:
Adjusted my recipe for thanksgiving on the delicata. Used the detroit pizza pan. Butter, garlic, parm, 425~ 30~ mins flipping half way with no parchment. Sweet mother of god changing the pan knocked this recipe into the next plane of taste. Family completely trashed the squash, and some said it was the best thing. Makes me laugh knowing they wouldn't eat squash at all when I started.
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I looked for it at our HEB, but no dice, so butternuts it shall be. Glad it turned out even better, it's on our radar, so hopefully we'll get it one day.
 
Gavinmad

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did the bird breast down this year and did an herbal compound butter again. burned the ever loving shit out of the compound butter on the back of the bird because I'm retarded and didn't think about the fact that a 'start it really high then lower the temp' cooking arrangement isn't meant for a bird coated in stuff that burns easily but it still turned out great. Skin on the breast could have been crispier but I think that would be solved with a better roasting rack.
 
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Gavinmad

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TomServo said:
Next you gonna tell me you use gellatin and chicken stock to make the demi with the soy sauce
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Aaron

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So a friend gave me a small cast iron skillet for Christmas last year. I've been having some fun with it, using it maybe 2-3 times a week for all sorts of things. Most of the time it has been great, and I make sure I clean it and season it well after use. The problem comes when I make scrambled eggs in them. I've seen plenty of YT videos of people cooking scrambled eggs in cast iron skillets, and never any problems. When it comes to me, the eggs always end up sticking to the pan, and sticking hard! I spend 5 minutes trying to clean the damn pan and usually end up barely getting it clean, and I feel as though I keep having to clean off any seasoning I have just to get the damn eggs off. This picture was taken after a damn good cleaning and still there were egg bits left that I need to try and get out. Anyone have similar issues or know what is going on here?

For info, I cook the eggs on a very low heat over the course of some 10-15 minutes, stirring constantly with a wooden spoon. When cleaning I follow advice I found on that Cowboy cookery channel (Ken Rollins I think his name is), I make sure the pan is hot, and so is the water, then I wash only with water and use the soft side of one of those double sided sponges. No soap. For every other dish, it's over in 30 seconds max. Scrambled eggs: 5 minutes of scrubbing and the thing is still dirty.

Here is a pic (the white is egg):
1764711612220.png
 
Lanx

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Aaron said:
So a friend gave me a small cast iron skillet for Christmas last year. I've been having some fun with it, using it maybe 2-3 times a week for all sorts of things. Most of the time it has been great, and I make sure I clean it and season it well after use. The problem comes when I make scrambled eggs in them. I've seen plenty of YT videos of people cooking scrambled eggs in cast iron skillets, and never any problems. When it comes to me, the eggs always end up sticking to the pan, and sticking hard! I spend 5 minutes trying to clean the damn pan and usually end up barely getting it clean, and I feel as though I keep having to clean off any seasoning I have just to get the damn eggs off. This picture was taken after a damn good cleaning and still there were egg bits left that I need to try and get out. Anyone have similar issues or know what is going on here?

For info, I cook the eggs on a very low heat over the course of some 10-15 minutes, stirring constantly with a wooden spoon. When cleaning I follow advice I found on that Cowboy cookery channel (Ken Rollins I think his name is), I make sure the pan is hot, and so is the water, then I wash only with water and use the soft side of one of those double sided sponges. No soap. For every other dish, it's over in 30 seconds max. Scrambled eggs: 5 minutes of scrubbing and the thing is still dirty.

Here is a pic (the white is egg):
View attachment 611063
Click to expand...
too slow heat is your problem,

i use carbon steel for my eggs, cast iron is the same it will just take longer to heat up (mass)

heat up your pan on high, your pan will be ready when you do the butter test.
1. put butter in and slides around, too cold
2. put butter in and it sizzles alot and water(evap) jumps around and you can sear a steak, too hot

if it slides around and kind of sizzles, thats good you can fry your egg

maybe you have a problem w/ "splashing" your egg, are you cracking your egg and dropping it 6in off the pan? crack the egg and open it right at the pan or crack the egg into a mise en place ramekin and then pour the egg right in.

wait 15s and your egg should have formed a crust and it can swish around the pan.

i know this is for a fried egg, but this also works for scrambled, i do a fluffy scrambled omelet w/ a small pan like this too

*edit
no good too cold (no sizzle)
cccd75c53a3354d5eaea0447c18227ad.jpg



good
square moves around and a bit of sizzle
3f2551204a60aa8f48556caa4c2d460a.png
 
Last edited:
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TJT

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Aaron said:
So a friend gave me a small cast iron skillet for Christmas last year. I've been having some fun with it, using it maybe 2-3 times a week for all sorts of things. Most of the time it has been great, and I make sure I clean it and season it well after use. The problem comes when I make scrambled eggs in them. I've seen plenty of YT videos of people cooking scrambled eggs in cast iron skillets, and never any problems. When it comes to me, the eggs always end up sticking to the pan, and sticking hard! I spend 5 minutes trying to clean the damn pan and usually end up barely getting it clean, and I feel as though I keep having to clean off any seasoning I have just to get the damn eggs off. This picture was taken after a damn good cleaning and still there were egg bits left that I need to try and get out. Anyone have similar issues or know what is going on here?

For info, I cook the eggs on a very low heat over the course of some 10-15 minutes, stirring constantly with a wooden spoon. When cleaning I follow advice I found on that Cowboy cookery channel (Ken Rollins I think his name is), I make sure the pan is hot, and so is the water, then I wash only with water and use the soft side of one of those double sided sponges. No soap. For every other dish, it's over in 30 seconds max. Scrambled eggs: 5 minutes of scrubbing and the thing is still dirty.

Here is a pic (the white is egg):
View attachment 611063
Click to expand...
Bro wtf do you do to your cast irons? This is one of mine. They all look like this.

You can tell just by how rough your iron is that its not fully seasoned at all. Mine started out like that but are smooth from so much seasoning and constant use. Eggs never stick to them anymore. When you have them new follow these steps for no sticking of eggs (this works no matter if seasoned or not but is more important if they look like yours).

1. Small amount of oil on the pan when cold. Rub it around with a paper towel.
2. Heat the pan until its HOT.
3. Add in your butter or whatever.
4. Then fry some eggs

They will not stick if you follow those steps. The pan being really hot is more important when it comes to sticking honestly.

Screenshot 2025-12-02 at 4.00.24 PM.png
 
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TomServo

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TJT said:
Bro wtf do you do to your cast irons? This is one of mine. They all look like this.

You can tell just by how rough your iron is that its not fully seasoned at all. Mine started out like that but are smooth from so much seasoning and constant use. Eggs never stick to them anymore. When you have them new follow these steps for no sticking of eggs (this works no matter if seasoned or not but is more important if they look like yours).

1. Small amount of oil on the pan when cold. Rub it around with a paper towel.
2. Heat the pan until its HOT.
3. Add in your butter or whatever.
4. Then fry some eggs

They will not stick if you follow those steps. The pan being really hot is more important when it comes to sticking honestly.

View attachment 611065
Click to expand...
Delicatta for dinner i see.
 
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Furry

Furry

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Aaron said:
So a friend gave me a small cast iron skillet for Christmas last year. I've been having some fun with it, using it maybe 2-3 times a week for all sorts of things. Most of the time it has been great, and I make sure I clean it and season it well after use. The problem comes when I make scrambled eggs in them. I've seen plenty of YT videos of people cooking scrambled eggs in cast iron skillets, and never any problems. When it comes to me, the eggs always end up sticking to the pan, and sticking hard! I spend 5 minutes trying to clean the damn pan and usually end up barely getting it clean, and I feel as though I keep having to clean off any seasoning I have just to get the damn eggs off. This picture was taken after a damn good cleaning and still there were egg bits left that I need to try and get out. Anyone have similar issues or know what is going on here?

For info, I cook the eggs on a very low heat over the course of some 10-15 minutes, stirring constantly with a wooden spoon. When cleaning I follow advice I found on that Cowboy cookery channel (Ken Rollins I think his name is), I make sure the pan is hot, and so is the water, then I wash only with water and use the soft side of one of those double sided sponges. No soap. For every other dish, it's over in 30 seconds max. Scrambled eggs: 5 minutes of scrubbing and the thing is still dirty.

Here is a pic (the white is egg):
View attachment 611063
Click to expand...
Your cast iron has aids. You aren’t seasoning and cleaning it right. You need to strip the seasoning and try again.
 
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