On 3/23/2013 9:34 PM, Leonard Blaisdell wrote:
> In article >,
> jmcquown > wrote:
>
> Whew! I managed to add the egg just in time. Saved
>> it! It smells delicious.
>>
>> http://i1342.photobucket.com/albums/...ps82e347fe.jpg
>
> I'm intrigued by the dark brown crust next to the pan that kind of
> resembles a pie crust. The whole thing looks delicious. Obvious to me, I
> don't get my black iron pan hot enough before I pour in the batter or
> cook it hot enough. I'm going to do that next time. Thanks.
>
> leo
>

425F, add a little fat and let the pan heat in the oven while mixing the
remaining ingredients. (Don't forget the egg! LOL) When you pour the
batter into the hot pan it should sizzle. That's what forms nice brown
crust. A non sequiter, I never use that particular cast iron skillet
for anything else.

Jill