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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Suspicious Monkey GIF by MOODMAN
 
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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
 
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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

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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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Aaron

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I think the problem is that cast iron is not good for slow, low-temperature scrambled eggs. I'll have to find another pan for that. I could try the hot method, but I just really, really love the slow method. I'll do what you reccomend and strip and re-season the pan and only use it for regular cooking from now on. Thanks!

Edit: I should maybe ask, what type of pan would you recommend for low heat cooking and such? Steel pans?
 
TJT

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Aaron said:
I think the problem is that cast iron is not good for slow, low-temperature scrambled eggs. I'll have to find another pan for that. I could try the hot method, but I just really, really love the slow method. I'll do what you reccomend and strip and re-season the pan and only use it for regular cooking from now on. Thanks!

Edit: I should maybe ask, what type of pan would you recommend for low heat cooking and such? Steel pans?
Click to expand...
I would use a stainless steel pan. This is what old French chefs would use and it's grown on me. You have to oil it, then butter it, each time or it is more prone to sticking though.

Not sure what you gain from low heat eggs though. A "normal" high heat French Omelette cooks in less than 90 seconds and has the nice wetness you seem to be looking for. You just need to be fast with it and remove from heat quickly.
 
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BrutulTM

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You won't be a cool Internet cook, but if you really just want to make scrambled eggs, it's impossible to beat an $18 nonstick pan from Walmart. With the right technique you can surely do it with vintage cast iron or a $250 all-clad stainless steel pan or even a $450 Mauviel copper pan and it will look awesome on Instagram but it won't make eggs as easily as Teflon, especially if you do them at low temperature.
 
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Dr.Retarded

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Aaron said:
I think the problem is that cast iron is not good for slow, low-temperature scrambled eggs. I'll have to find another pan for that. I could try the hot method, but I just really, really love the slow method. I'll do what you reccomend and strip and re-season the pan and only use it for regular cooking from now on. Thanks!

Edit: I should maybe ask, what type of pan would you recommend for low heat cooking and such? Steel pans?
Click to expand...
My wife got me a set of nonstick ceramic pots and pans for Christmas one year. Think she got them off of Amazon. I use one of the pans for slower cooked scrambled eggs. I've been happy with them and might be what you're looking for. Clean up is a breeze and little oil or butter they never stick.

I'll use cast iron if I fry bacon first and then use the grease for hash browns or fried eggs.
 
Furry

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BrutulTM said:
You won't be a cool Internet cook, but if you really just want to make scrambled eggs, it's impossible to beat an $18 nonstick pan from Walmart. With the right technique you can surely do it with vintage cast iron or a $250 all-clad stainless steel pan or even a $450 Mauviel copper pan and it will look awesome on Instagram but it won't make eggs as easily as Teflon, especially if you do them at low temperature.
Click to expand...

Agreed. The teflon route is easy and works. The big things I'd say is, toss your shit after 3 years, never use anything but silicon spatulas, and never put the heat above medium low or so. Steel and cast iron both work perfectly fine for french omlettes, but your cast iron needs to be perfectly seasoned, and your steel pan will need heaps of butter if you want to do the slow version.

As for slow vs fast. The slow version is slightly better and you can get pure smoothness if you really go all out, but just do the fast version. It's 99.5% the same at takes 1/10 the time. I never do the slow version any more. The fast version is basically a western omorice and is plenty delicious, plus its a lot less effort intensive.

I don't use non-stick for anything anymore, haven't for like 10 years. I had my fair share of eggs be stuck to the pan moments. Stubbornness pays off, and eventually I got good at the steel pan to cook omlettes.
 
Aldarion

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I havent tried scrambled eggs on cast iron, but on stainless steel the key is lots of butter/oil and a hot pan. 9 times out of 10 when I see someone struggling with a nonstick pan, they didnt add enough oil.

Really though Brutul is right on this one. Scrambled eggs, thats what nonstick pans were made for. Why not just use a nonstick pan?

Slow scrambled eggs arent any different than fast scrambled eggs anyway, unless youre trying for some gross half raw state. Hot pan, lots of butter, cook your eggs
 
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