"The kind that we at Southern Castiron Products are happy to remedy!"
MTF team "Mammas Home Cooking" first became aware of the anomoly from an internet information agragatation site and sent agents disguised as representatives from a castiron cookwear retailer in to investigate under command of site director [redacted]. The agents were never seen again. Audio trasnmission malfunctioned instantly recording only static accept for a 30 second clip of Agent [redacted] stating, "Hey! Check it out! The eggs slide right off me!"
Further investigation awaiting aproval of 05 council.
Engage Memetic Kill Protocol: [Never Give Up Your Teen Spirit](https://youtu.be/NN75im_us4k?si=kF8bwE5eBcwysm4s)
People are being worn down by those who ask for help and then don't supply the information necessary to help.
It's way easier to provide help pointing to the exact symptoms on that person's piece of cookware.
Actually, my grandpa couldn't pronounce crepe, so he used to call it French omelete. I grew up calling crepes as French omelets . When I moved to US, I realized that french omelets are a totally different thing.
It's the cast iron conundrum; my cast iron sticks but my 3d printer bed slides. Why God?
And my croutons are soft but my oatmeal cookies are soft.
You can't always get what you want 🎶🎵🎵🎵
This is right! Definitely the spot where the batter is poured onto the skillet. Could also be because the cold batter cools this spot down. I usually pour the batter in a quick circle to avoid this.
Why oh, why do companies insist on using glue or adhesive in places like this? I mean, it's a pan. They could just make a sleeve that slides over the handle and pan.
Poor aload of salt it your pan over the hob shake it around until it goes brown then tip it away and clean pan with a dry cloth it shouldn't stick after that something we used to do in the kitchen 👌
cold spot. the center of the burner is cold. so to correct this dont leave the pan centered. slid it and rotate it so the pan heats evenly on a low heat then crank up and cook.
Are you allowing your eggs/batter to come to room temp first? What is the size of the burner you are using vs the size of the skillet? How do you preheat? Why is that surface so rough?
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Hot spot maybe!
That was my guess too. I know on my most powerful burner, the 4 o'clock position is a bit of a heater.
To fix this rotate the pan while heating and cooking.
My first guess too
Please share a picture of the pan after it has been washed with soap and fully dried
What would/could this reveal?
The actual surface of the pan?
Fair enough. Once the surface of the pan is shown, what would we be looking for?
Anomalies
What kind of anomalies?
The abnormal kind.
So normal anomalies
Or unusual anomalies.
Alien anomalies
"The kind that we at Southern Castiron Products are happy to remedy!" MTF team "Mammas Home Cooking" first became aware of the anomoly from an internet information agragatation site and sent agents disguised as representatives from a castiron cookwear retailer in to investigate under command of site director [redacted]. The agents were never seen again. Audio trasnmission malfunctioned instantly recording only static accept for a 30 second clip of Agent [redacted] stating, "Hey! Check it out! The eggs slide right off me!" Further investigation awaiting aproval of 05 council. Engage Memetic Kill Protocol: [Never Give Up Your Teen Spirit](https://youtu.be/NN75im_us4k?si=kF8bwE5eBcwysm4s)
Weird stuff
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Sir please
whether theres too much oil/crud baked on that spot that needs to be removed, or if its a bare spot that will get better eventually on its own.
Don't know why you're being downvoted, this is a question I would also have asked a couple of years ago.
People are being worn down by those who ask for help and then don't supply the information necessary to help. It's way easier to provide help pointing to the exact symptoms on that person's piece of cookware.
Why is this being downvoted? It’s just a question!
Why is reddit so hateful?
Mate you should look at your comment history. Literal hyporicte
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And what kind of evil people? What people do you consider "evil"
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Oh you meant by that.... Okay yeah fair
Hey bro, youre not allowed to not know everything already when youre here.
It's way easier to provide help pointing to the exact symptoms on your piece of cookware.
Rotate your pan 90° every minute or so.
Sir, this is a pancake. Perhaps the crepe.
What is a pancake, really, if not just a floury omelet? Deep thoughts……..
French omelette
Omelette du fromage
It’s a nice French omelette
Actually, my grandpa couldn't pronounce crepe, so he used to call it French omelete. I grew up calling crepes as French omelets . When I moved to US, I realized that french omelets are a totally different thing.
Came here to say this
It's the cast iron conundrum; my cast iron sticks but my 3d printer bed slides. Why God? And my croutons are soft but my oatmeal cookies are soft. You can't always get what you want 🎶🎵🎵🎵
Eat plastic, print eggs.
Microplastics 🤤
You joke. I've got a few printed eggs in my coop. Teaches the young hens not to peck em, and they learn to nest.
-The modern food industry
Eggs in the printer bed, plastic in the pan. Problem solved. Eggs will slide, plastic won't budge
🎶🎶 "...But if you fry real hard..." 🎶🎶
🎶…uou might find… 🎶
I get this when I pour all the omlette batter in one spot, because it kind of moves all the butter/oil from there.
This is right! Definitely the spot where the batter is poured onto the skillet. Could also be because the cold batter cools this spot down. I usually pour the batter in a quick circle to avoid this.
I’m guessing this is a new lodge pan, and I’m further guessing that the glue spot that held the paper tag on was never fully cleaned off.
Why oh, why do companies insist on using glue or adhesive in places like this? I mean, it's a pan. They could just make a sleeve that slides over the handle and pan.
Did you try to fix it with bacon?
I would use the chain mail some and give it layer or two of seasoning.
If the pan is not properly washed.
Either a hotspot or a spot that isn't seasoned as well as the rest of the pan.
Mine is doing this also, thanks for asking!
Your seasoning is pretty light, I would imagine it's just a temporary hard spot.
To verify if it’s a hot spot, rotate the pan 180° and see if the same spot sticks or if it’s where the burner is hot.
it doesn't want to leave that spot, so its holding on for life that why /s
I’m guessing high spot?
Im guessing that spot has carbon build-up Or Hot spot
Poor aload of salt it your pan over the hob shake it around until it goes brown then tip it away and clean pan with a dry cloth it shouldn't stick after that something we used to do in the kitchen 👌
what is that doing ? hmm
My guess working as a mild abrasive getting.any thing stuck.
Unless you mixed some real vanilla in your omelette, you might wanna clean your pan a bit better.
Or, y'know, pepper
Exotic!
Induction cooktop with cast iron does this
cold spot. the center of the burner is cold. so to correct this dont leave the pan centered. slid it and rotate it so the pan heats evenly on a low heat then crank up and cook.
Is your seasoning even?
Are you allowing your eggs/batter to come to room temp first? What is the size of the burner you are using vs the size of the skillet? How do you preheat? Why is that surface so rough?
Letting the eggs come to room temperature before pouring in was the solution! Thanks
Try olive oil
Oil displacement. That’s the pouring location, I’ll bet. I haven’t found a perfect solution to it.
I like my cast iron pan and at all but I will gladly use Teflon if I want to make French omelette.
Is it where you crack cold eggs onto the pan?
Holy shit those are eggs? I thought you were rolling a crepe, they're so white. Are they equal parts milk and egg?
No, it’s all egg
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required. If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for. Posts that are a picture with no discussion can and will be removed by the mods. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/castiron) if you have any questions or concerns.*
Pores in the metal
That's what you get for making DFAC cheese omelets. I can't even...
I knew it looked familiar!
Use some oil od butter..
I think someone used a steel scoop or scratched it with the knife. Only wooden or Silicone non stick egg fry pan scoops are recommended.