I want to but my eggs stick like crazy. I’ve even tried all the tips too like oil when droplets float, etc.
Cast iron is fine for certain applications but not many others. I’d fry and egg in one but you can’t make a great matter in one due to the thermal capacity properties they have.
Steel lined copper is the king. But yes they are cost prohibitive for some. Carbon steel is nice too.
Maybe they are the same people who praise Apple and Tesla products for the same reason?
The pans are magic. I even take my pans camping for cooking on a fire. Truly amazing things
For reference it is how wok cooking is done and they use extremely hot pans/burners. If you're using gas switch off the heat for a second.
- hot pan
- high smoke point oil
- high heat
- hot oil
- move it once it’s got the brown crust
I’ve made scrambled eggs in it before too but these were the things I did today and I’m not expert enough to minimize them without experimentation. I frequently eat eggs and don’t have much trouble.
That said, at Waffle House, we used carbon steel pans for eggs. There was a point where every pan would start to stick, no matter how it was heated. Those pans, we would clean with oil and salt, which is very abrasive. I'm not sure exactly what the effect was: either cleaning off accumulated dirt or filing out scratches and dings that would develop. I'm not sure because the salt should have created more scratches, but there was definitely a "worst" pan that had a deep scratch in it that always had some sticking problems.
1) Amazingly smooth, clearly old cast iron pan in an Airbnb. Perfect surface.
2) Cook some of the breakfast sausage they left in the fridge for us (it was a farm)
3) Cook the eggs in the sausage grease.
No sticking at all.
I can’t do this nearly as well in the pan I have. Yeah, yeah, I’ve seasoned it a dozen times. Doesn’t do much, really.
Consider trying carbon steel. It's lighter than cast iron and just as non-stick once it's well seasoned. It's ubiquitous in restaurant and hotel kitchens.
I love my carbon steel skillets.
It is very fast and reproducible, regardless if you scramble them or leave them intact to look like fried eggs or if you separate the whites and the yolks and cook them separately (which I prefer), and regardless whether you prefer to add some oil or not.
Even without using any oil the glass vessel will be easy to clean. You must use reduced power at the oven, to avoid explosions (obviously you should never cook eggs in their shells and you should puncture the yolks before cooking and glass vessels with a glass lid are preferred).