Need some advice. Ive been trying to use my cast iron skillet more so I decided to use it to scramble eggs yesterday. My pan has a good seasoning on it, other things do not stick. Dont know what I did wrong, but the eggs wound up with a thin layer stuck to the pan. Do I need to increase the heat before I put the eggs in the pan? What came out was good, its just that half of it was stuck to the pan. Came off easy with hot water, though. HELP!
Posted on: Mon, 10 Mar 2014 13:37:07 +0000
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