Storing Pots in the Sun Room

This morning it was 8 degrees outside when I started cooking breakfast. The sun room doesn’t get quite as cold as the outside but it was probably about 25 degrees in there. I had the skillet for making the biscuits in the house from having used it yesterday, as well as the Dutch oven I use for cooking bacon. I went out to get the skillet I like best for cooking eggs. It is more non-stick than any non-stick coated pan I’ve ever had.

When I picked it up, it was, of course, ice cold. It isn’t good to put a cold skillet on a burner without letting the skillet come close to room temp first. Some say a cold skillet can be placed on a burner with a low setting til it warms up, then gradually increasing the heat but I wouldn’t even risk that. I told Vince I need to be sure on these super cold nights that I bring any skillets I want to use the next morning inside the night before.

I had biscuits in the big skillet, bacon in the Dutch oven and remembered the one little skillet I use for small things was also stored in the oven so I grabbed it.

One egg at a time but that got the job done. I might could have cooked two eggs at a time but it’s hard for me to flip the eggs in that little skillet since I don’t have much room. Didn’t want to risk breaking a yolk.

I’ve stored my cast iron in the garage for years but the garage doesn’t get as cold as the sun room does. Hopefully I’ll think about breakfast and bring the pots in the night before next time.