Whats your egg pan ...

What do Yinz cook yah eggs in every morning..?

1950's Lodge #9 for me

Mine's a newer Lodge, not sure what number, about two inches deep. Big enough to fry 4 eggs at a time.

That's no where near enough butter to fry those eggs. One tablespoon per egg is a good start.

The vintage cast iron is so smooth....you just have to wipe the surface with buttah ...Non Stick !

It's not about sticking, butter is flavor.

1930's Griswold Iron Mountain series # 8.

Have a little egg with the buttah?

Sage,

Pretty much. Put the eggs on sourdough toast and pour the melted butter in the pan over everything.

When I'm only doing a few eggs at a time; I use a small pan with curved walls that allow me to flip them with a flick of the wrist.

When I'm doing a bunch; I use the same huge cast iron pan the I had just done the bacon/sausage & potatoes in.

My cast pan got too heavy, so I switched to a carbon steel pan, half the weight and seasons almost as good as cast, still mostly non stick and miss daisy can pick it up....

I make a 1 egg omelet four days a week with oatmeal most times the other days. I use a smaller pan and put in 1/2 stick of smoked bacon cut up to grease the pan., cut up green peppers a couple jalapeno, onion and top that with some shredded cheese. For my toast I have a square of my homemade waffles that are hald whole wheat, half oatmeal with maple syrup and homemade rhubarb, tart cherry and raspberry jam. I like the non stick. Up north I have a larger cast iron pan that we use for larger servings of omelets or mostly for raw fries, onions and cheese.

Bryce

If he flips that without a spatula (or a grain shovel), I'll be REALLY impressed.

We do breakfast on the farm in June and routinely serve 3-5,000 people depending upon location and weather. The promotion committee owns two very large frying pans that we use to make our omelets with cheese, onions, ham etc. We do a five gallon pail of scrambled eggs per pan per time with all the other ingredients. We typically have 5-7 people per pan with huge spatulas to scrape, turn and move the omelet mix around. One batch will just about fill an 18 qt. roster oven. Hot and hard work and we serve for about 5 hours. I only do half shifts now at 76. We need to find more younger guys and being tall helps. Quite a lot of heat coming off the propane burners below the pans.

Bryce

I'd like to see pictures of that if you' care to post some Bryce.

For eggs I got a 6" and an 8" cool handle steel pans. Perfect size for two or three fried over medium.

Can you flip them freehand or use a spatula?

On a good day I can do a flip, most days it's a flop. LOL

I remember a backpacking trip years ago when I was feeling lucky and tried to flip a pancake. Forgot the skillet had a folding handle.

Here's a Wagner in action

My eggs go into a 10 inch analon non stick pan but the bacon is cooked in cast iron.

I've got you all beat. I use a Sperry with a gate mark. Sits flat on a glass stove top. Sperry stopped making cookware around 1907. If I could figure out how to post a picture from my phone, I would. I love cast iron.

The oldest pan I own....is a 1910 Wagner #10 ...very light for its size ...slicker than snot on a door knob.

I bet I could flip eggs with it

We recently ditched all of our Teflon pans due to the health problems associated with the nonstick part.

I bought two of these things about ten years ago for cooking on campfires. They work pretty good. They are more concave than you think which can be a problem with everything running to the middle but they work good. They were $16 when I bought them. lol.

This is my go to campfire pan.

Small logo Griswold #6 for me.

Lodge CRS10 for a 3 egg omelets and 3 sunny side up

If I am getting into a scramble Lodge 12SK

Exactly why I switched to all cast iron.

No more Teflon shards in my food

A number 8 griswold or a number 8 bsw, both are on the stove all the time, have lots of others for other things. went to all cast years ago.