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Cast iron & eggs: if all that's going in are eggs (and fat), I have less clean-up with cast-iron than Teflon. Heat pan on medium-low, add oil, add slightly-stirred eggs, turn heat off or minimum, mix with a silicone spatula. Perfect eggs in about a minute. The heat retention of the iron transfers at just the right rate to the eggs, the oil (olive, butter, avocado) prevents sticking. My usual "scramble" has a bunch of ingredients (onions, garlic, sausage, peppers, tomatoes, spinach, seasoning, eggs), and there's more adhesion, but a 10--15 minute soak (whilst eating) hot water + detergent, and a quick scrub, and it's all good. |