Removing stuck-on egg from a cast-iron skillet requires a delicate approach to avoid damaging the skillet's seasoning. Here's the best way to do it:
Act quickly: After cooking, try to remove the stuck-on egg as soon as possible. The longer it sits, the harder it becomes to remove.
Heat and cool method: Fill the skillet with a small amount of water and place it on the stove over low to medium heat. As the water heats up, it will help loosen the stuck-on egg. You can also use a wooden or silicone spatula to gently scrape off any bits that come loose. Once the water is simmering, turn off the heat and let the skillet cool down.
Use a scraper or spatula: For stubborn bits, use a flat-edged scraper or spatula specifically designed for cast iron to gently lift off the egg residue. Avoid using metal scouring pads or harsh brushes, as they can scratch the seasoning.
Salt scrub: If there are still remnants, you can try a salt scrub. Sprinkle a generous amount of coarse salt into the skillet and use a damp cloth or paper towel to scrub the stuck-on egg. The salt acts as a mild abrasive and helps lift the residue without damaging the seasoning.
Rinse and dry: Once you've removed the stuck-on egg, rinse the skillet with warm water, avoiding the use of soap as it can strip away the seasoning. Dry the skillet thoroughly with a towel to prevent rusting.
Re-season: After cleaning, it's a good idea to apply a thin layer of oil to the skillet and heat it on the stove until it starts to smoke. This will help maintain or restore the seasoning of the cast iron.
Remember that cast iron develops its non-stick properties over time through seasoning, so the goal is to preserve the seasoning as much as possible while removing the stuck-on egg. Consistent and proper care will keep your cast-iron skillet in great shape for many years to come.