Frittata keeps sticking to my cast iron-what am I doing wrong?

Question

So I just moved and unpacked all of my kitchen stuff. Staring me in the face was my beautiful Griswold cast iron that I'm going to have to reseason (again!) because of a failed frittata attempt. Should I give up trying to make them in cast iron and just switch to baking them in a casserole dish, or is there a secret to keeping them from sticking?

Answer

You are either skimping on fat or not letting it get hot enough.

Answer

Well, if the pan does not work for you, just send it to me and I'll try to put up with it.

My suspicion is that you are over cleaning it. I would clean the pan after use with rough kosher salt and a few drops of oil using a piece of clean rag as a scrubber. This will scour the pan smooth and not break down the seasoning. Brush the excess salt out when you are finished and rub in a small amount of fat. I do this with my corn bread skillets and they are in great shape.

REMEMBER, ALL that the health department teaches restaurant professionals that cast iron is sterilized when preheated before use. Salt and scrub well as above and properly preheat.

Answer

I have a not-so nonstick pan that I sometimes make frittatas (frittatae?) in, and what works for me is, obviously, a well-oiled or buttered pan to start, but also, I like to gently run a thin, flexible rubber spatula around the edges and as close to under the eggs as possible after it comes out of the oven to loosen it a bit. Then I out a big lid on it for a couple of minutes. I think this allows steam to enter wherever I've made space with the spatula. Meanwhile, the eggs have a chance to firm up. After a few minutes I keep gently running that spatula around the edges and down until I've made it all the way through until I'm able to slip it out and into a plate. 

I make mine mostly on the stove top and then pop it under the broiler to finish. I don't know if this is correct or technically a frittata but itcomes out puffy and delicious in one piece. Can you walk us through your method?

Answer

I am assuming when you say that the pan has been seasoned that it has been wiped down with some kind of fat and baked at high temperature for some hours, right?

You do not have to reseason it unless the seasoning is flaking off. It sounds to me like you need to _keep_ seasoning it. If you keep stripping off the seasoning when something sticks, you will never get a good built-up finish.

Fry some bacon in it. Make another frittata, using more grease. Fry some chicken. 

Add cold oil to hot pan, and make sure oil is hot when adding food.

Keep at it -- it will keep improving.

Answer

This is my first post. I have been lurking for awhile and taking advantage of the entertaining and truly helpful knowledge that this site has to offer.

I make an egg white frittata every week for Sunday breakfast for my wife and I. For whatever it might be worth, this is what I do:

I use a 10" Lodge skillet that is probably about half way to being well seasoned. 
Heat the skillet over a gas flame
Spray with canola oil spray
Saute the veggies (onion, peppers, tomatoes, bean pods, etc (whatever is around)
Remove veggies and hit the pan with another spray of canola oil
Pour in the eggs, distribute the veggies on top, then top with cheese
Cook on the stovetop for another 2 or 3 minutes
Put the skillet in the Breville Smart Oven at 350 for 10 to 15 minutes
The frittata always slides right out of the pan
-Rick

Answer

Break your frittata loose on the stovetop just after your eggs set, just like with an omelete. A short, vicious shake does the trick in a well-seasoned pan.

You might also try preheating your CI pan in the oven--if your hob is the least bit uneven, you're asking for sticky eggs.

Answer

Thank you all! You have restored my faith that I can make this pan work for me!

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Frittata keeps sticking to my cast iron-what am I doing wrong?

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