Ok, so i know its in the Mu Lung Temple area, (the crane) but i cant get to him!!! lt;:O
After all the pan seasoning from above-remember this trick, use plenty of oil and before you put the egg in-add a pinch of flour to the oil-it prevents the egg from sticking to the pan.
Use plenty of oilGet the iol heated well, add the eggs, once it starts to set just a bit then start to move them around, then leave them alone until the white is set and the eggs are ready to flip.
forged iron is a porous steelAs such it is going to take in oils and seasoning over the yearsThere are countless techniques to seasoning a forged pan, however the important factor is to no longer wash the seasoning out between makes use ofMy physique of ideas is to first wash a sparkling pan with warm water and cleansing soap to eliminate the producing oils (assuming that the pan isn't preseason-ed)I then coat the pan with a grease which includes Crisco, interior and out and bake it interior the oven at 350 F, for approximately 3 hoursAfter it cools I rinse it out with warm water, and then fry out a million LB of publisher 1st baron verulamAfter each and every use I wash the pan with warm water, yet no cleansing soapcleansing soap cuts oil and could eliminate the seasoning, yet i'm careful to insure that no nutrition is left on the panFollowing cleansing, the pan would desire to be thoroughly driedthat would or will possibly no longer require heating(Washing in warm water heats the pan, and it will often dry at once) After drying the pan would desire to be oiledOlive oil is outstanding, yet corn oil works nicely additionallydo no longer use butter as a results of fact the salt will reason rusting.
If you're in the mu lung temple map the you should go to the left as if you where going to enter the townBefore entering there's a bridge that you passPress up in that bridge and it will teleport you well up the bridge where you should be able to jump some rocks to get to the crane.
Hi Rye guy, This is the first time using the pan? If so you should wash it in hot soapy water to take off all the machine oils in the manufacturing and storing processthis should be the one and only time you wash it this wayOnce you have done that rinse and dry the panHeat the pan 'till quite hot and pour some cooking oil int the pan and cover the complete inside of the pan with the oil using kitchen paper or a cloth you can dispose ofLet the pan heat until the oil is smokingCool slightly and wipe all over with more kitchen paperYou will notice that there is already a different colour to the panYou can now repeat the processThis will seal your panNow when cooking,the pan will begin to get naturally blacker this is like a natural 'teflon' - it is a carbon coating this helps to make it non - stick.as the carbon builds up over timeIf at anytime you need to wash your pan, just use very hot water without anything elseIf it becomes too 'cruddy because you have cooked something with a sauce or something and it has been allowed to dry on, then you should fill up the whole pan with table salt (ot you could use dry sand) and burn the pan until the salt takes all the crud offYou will now have to re - season your pan all over again like you did at the very beginning using the oil and heat methodI would however if you can afford to buy a pan exclusively for eggs and nothing else,over time it will build up a nonstick surfaceIf you wash a pan then try to fry eggs in it ,it will stick every time because your pan is slightly porous and oil and water do not mixThe Chinese say the blacker the wok the better the chefI think that this also hold true for a cast iron skilletIf you ever do have to wash it before cooking eggs always reheat a bit of oil in it and wipe it round the pan to give it a new startI hope this helps,all the best Rab.
