Butter is great, but ghee is better. One of the reasons for eggs sticking is NOT because of a bumpy cast iron surface - it is the remnant whey proteins in the butter that first cooks and burns sticking any cooked product to the iron surface. Making ghee or clarified butter (with a total removal of whey proteins, leaving only the butter fat-oil) and putting that product into any properly seasoned cast iron and you will see that the eggs won't stick no matter what - even with insane high heating of the cast iron.

Your burner is not heating unevenly. Your stove is not level so all your egg is running heavier to one side. Mine does the same thing so I constantly have to rotate it.

Versus putting a cast iron on a warming-up range coil. Please make sure you turn on the range coil first, and allow the entire ring to properly warm up to total heat, then apply cast iron to warm and heat up from there. This is the reason why the starting sector of the range warm up appears first, with uneven cooking temperatures across the cast iron.

"I am trying this out for the first time today. So far I have enjoyed this a lot." Anyone else confused?

Love the demonstration blacklock appears to be a superior pan. I have a field skillet it works well however the first time I used it I seasoned it only two times and I cooked scallops they stuck quite a bit. The cleanup was quite difficult. I seasoned it about five times after that now it works fine no sticking. I am looking forward to purchasing one of these skillets.

Thanks for the review. It's great to show that the "new cast iron" can be non stick too

I have a vintage Griswald (wood handled). I love I and use it but it is warped a bit and spins on my glass top induction stove. Why is the thinner cast iron like that old Griswald or this new Lodge Blacklock advantageous if thinner cast iron is prone to warping? The omelet looked great to me and the skillet performed admirably because it didn’t stick at all.

I would never turn down a free field skillet. I get having too much though. I only have 5 skillets and I am pretty good. I am looking for a #8 and a long griddle but I can wait to find em cheap. I will always pick up a cheap Goodwill skillet and fix it up. If I need it then I use it. If I don't I give it away.

One side of the burner is not hotter than the other, your stove is not level, so that side has less egg. As soon as you turn the pan, the wet egg flows away from the “hot side”.

If you tilt the pan and use the rubber spatula sparingly the omlette will roll up and slide out

What size blacklock is that? Want one but don’t know which size to buy. Decisions Decisions! Enjoyed the video!

I have a shaking disorder too it sucks when cooking!!!!but eventually i get it done!!!

I like my walmart special lodge it's heavier also its good for home intruders multipurpose...

If there is another element the same size that heats even switch the element.

Do you even have a dominant hand ? Lol 😂 Good effort ! I still enjoy your videos.

Nice video. I want one . Did you buy it in a store or online? Keep up the great videos.

I was so tempted to get this but then got a carbon steel instead. I don’t know why. I have no problem with lodge iron bottoms sticking but cannot make my old griswold nonstick. It looks completely smooth.

The pan really performed well. A brand new pan cooking an omelette like that is pretty impressive. I hadn't heard of this new Blacklock pan (or is it a new line of cookware?), but I'm going to look at this for sure.

Google been eavesdropping through my phone again. Knew I was grating a bunch of potatoes and mentioned to someone standing next to me (not a discussion over the phone) that I was going to make eggs and potatoes. So that's why I guess this video popped up in my suggestions. Truthfully, I click on your videos every time, even if I have already seen it a dozen times. Besides, I had not decided how to cook my eggs. My over easy were very overcooked last time I made them. Maybe I should try an omelet in my 10 inch Blacklock tonight.

Oh my. Eric, now I'm going to have to go shopping for one of these Blacklock skillets. What size do you have, a 10" or 12"? Thanks for sharing. Stan

Yup

Around 4:00 you discuss the rounded shape of the bottom of the pan. Can you show or describe the benefit of the rounded bottom?

I saw the whole Blacklock line at the Lodge factory store last week, but didn't buy any. (I live close enough that I stop a few times a year.) How does the Blacklock compare to the Lodge carbon steel skillets? If the advantage of the Blacklock is rounded sides and lighter weight, the carbon steel has that.

Very nice pan! That is the first time I ever heard of that model pan from Lodge. I've got a new (well, going on 2 years old) Frigidaire gas stove. When cooking an omelette in a cast iron skillet I've noticed it is possible to have warm and cool regions in the pan, even when using different burners. The flames coming out of a single burner are not all the same length. Shorter flames (as you might predict) appear not to produce as much heat as longer flames. I am judging this by the longer cooking time and wet appearance of the eggs in those areas directly over the shorter flames. For me, it is not a major issue, but it goes to show you have to know your stove and equipment well to get the desired results. Simply rotating the pan helps, as you show. BTW, nice eggs!! : )

Time to get some gas installed or perhaps a small portable gas cooker. A cooktop not cooking properly would be incredibly annoying. ☹️

What is the actual diameter of the cooking surface? I'm asking because I got a Stargazer skillet and was disappointed to find that the cooking surface was smaller that it should be.

Nice skillet looks just like my Stargazer skillet which is a fantastic cooker

That's about how I make my omelettes in my Lodge cast iron skillet. Very pretty skillet - is that a 12 inch?

Make mine the traditional Lodge cookware please. Thank you. Mgmt.

Looks pretty good. I make a greater mess most of the time.

Does the 10.25" lid fit?

Does this pan get treated like other cast iron pans or are there differences?

👍 Thank you! 😀

Thanks for the video. Nice job, as always. I just received my 10-inch and 12-inch Blacklock skillets yesterday and so far, I love them. They are triple seasoned straight from Lodge and noticeably very black as a result. I too have had no sticking with eggs. They are also very light relative to all my other modern skillets and very easy to handle as a result. Finally, even though I already have a 10-inch Lodge chef skillet and a 12-inch Lodge Pro Logic skillet, which also has sloping sides, I too plan to use these Blacklocks as I would a chef skillet. So far, I am very impressed and they are easily my new favorites.

Nice toy,, I like it.

A bit of cooking advise... Cook your omelet a little longer, so it could be folded. It wont stick to the cast iron pan. Use wooden spatula, unless you enjoy plastic flavored omelette.

Bruh, use the skillet to flip your omelettes. Digging in at the clutch moment like it's a game of Operation with multiple utensils like that is slower, clumsier, and usually results in an eviscerated end result.

I want one! 😉

thanks for the vid ... at 20 k subs are thinking of giving away a pan .. take the next free one for it LOL .. †

Sorry friend, that's my stepson on my phone! You keep doing what ur doing . I'm sure it's good. Once again, sorry

You need to learn the French roll out... Lol

man, watch a video on how to make a French omlette

You'll have less trouble flipping the omelet if you keep one hand on the handle, and work the skillet back and forth to position the omelet for easy flipping.

You ain't Jim Foreman! Good luck! Not!..

Oh, you're killing me with all the fussing around with that omelet! When it is done cooking, give the pan a shake or two to make sure the omelet isn't stuck anywhere, then tip the pan over your plate and when half the omelet slides out onto the plate, lift and move the pan over to fold the other half on top. I would have had that omelet eaten by the time you got it out! ;-) I have the same problem, uneven heating, with one of my Lodge pans...when the left half of the omelet is cooking faster than the right, I just lift and tilt the pan so more eggs flow to the fast cooking side...it all works out. I assumed the problem is with the thickness of my pan, not uneven heating from the burner...but, you might be right. I'll try rotating the pan tomorrow to test your theory.