I thought cooking eggs in a cast iron pan was a myth until I got the heat right

For years, I avoided making eggs in my skillet because they always stuck like glue. Last month, I finally listened to a friend who said to preheat the pan on low for a full five minutes before adding butter. I did exactly that, and the scrambled eggs slid right out without leaving a trace. It turns out my old habit of cranking the burner to high was the whole problem. Has anyone else had a total game-changer with a simple temperature fix?

3 comments

3 Comments

schmidt.amy3mo agoMost Upvoted

My fried rice was always soggy and sad. I kept the heat on medium high the whole time, thinking it needed to cook through. One day I tried blasting it on the highest setting for just a minute at the end. That crazy high heat gave it the perfect crispy bits I see at restaurants. It was such a simple change but it made all the difference.

robin8363mo agoTop Commenter

My mom used to make stir fry with way too many wet veggies. The whole pan would steam and get mushy. She started cooking the broccoli and peppers first, taking them out, then putting them back at the end. Keeping the pan less crowded made everything way crispier. It's all about managing that moisture.

the_sage28d ago

I'm going to push back a little here because I actually prefer my stir fry a bit on the softer side. Not like baby food mush, but I like when the veggies soak up the sauce and get a little tender. My husband is all about that crispy char on everything too and I just don't get it. If I wanted crunchy raw vegetables I'd just eat a salad. That super high heat trick for fried rice sounds like a good way to burn your dinner too. Have you tried just letting everything cook on medium low for a while and see if you like the texture better that way?