this post was submitted on 15 Aug 2024
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It's heavy and shitty at cooking almost anything that isn't meat. I've used well-maintained 20 year old cast irons. Eggs stick. Tofu sticks. It cooks vegetables no better than a nonstick or a stainless. Completely overrated.
I don't know what cast iron you've been using but I can cook eggs and pretty much anything else just fine in cast iron without it sticking. I basically just leave it in my oven with a light coat of oil on the inside after cleaning it so it gets seasoned whenever I bake something.
If you are finding things are sticking like eggs, turn the temperature down & wait for the pan to heat up completely before cooking.
Just take a little bit of fat or oil and don't take too high heat? I truly abuse my cast iron skillet, and yet my eggs never stick.