Removing stuck-on egg from a cast-iron skillet requires gentle but effective techniques that won't damage the skillet's seasoning. Here's the best way to do it:
Materials Needed:
- Water
- Soft sponge or non-abrasive brush
- Mild dish soap (optional)
- Plastic scraper or spatula
- Paper towels or cloth
- Cooking oil (vegetable oil, flaxseed oil, or canola oil)
Instructions:
Cool Down the Skillet: Allow the cast iron skillet to cool down completely before attempting to remove the stuck-on egg. Working with a hot skillet can be dangerous and less effective.
Add Warm Water: Pour warm water into the skillet, enough to cover the stuck-on egg. Let it sit for a few minutes to help loosen the residue.
Gently Scrape: Use a plastic scraper or spatula to gently scrape off the softened egg residue. Avoid using metal utensils or abrasive scrubbers, as they can damage the seasoning of the skillet.
Hand Wash with Mild Soap (if needed): If there are still some stubborn egg bits left, you can add a small amount of mild dish soap to your sponge or brush. Gently scrub the affected areas. Be cautious with soap, as excessive use can strip away the seasoning. If you choose to use soap, ensure you rinse it off thoroughly after cleaning.
Rinse and Dry: Rinse the skillet with warm water to remove any soap or remaining egg residue. Use a paper towel or cloth to dry the skillet thoroughly.
Re-season (if necessary): After cleaning the skillet, you may notice that the seasoning has been affected. If that's the case, you can re-season the skillet by applying a thin layer of cooking oil and baking it in the oven at 375°F (190°C) for about an hour. This will help restore the non-stick properties of the skillet.
Store Properly: Once the skillet is clean and dry, store it in a dry place. You can also apply a thin layer of cooking oil to the skillet's surface to further protect it.
Remember, regular maintenance and proper seasoning of the cast-iron skillet will help prevent future sticking issues. Additionally, avoid cooking eggs at very high temperatures, as this can lead to more challenging cleanup and potential sticking. Cooking eggs over medium heat is generally ideal for cast iron.