[Freedumbs]

Eggs stick if the pan temperature isn't right or if there's not enough lube. User error or skill issue. Here's how to do it: buy good pans, turn on pan to ~medium, add oil and rub in with cloth, add more oil (or butter, butter is better with eggs), when pan is hot add eggs. This works with good quality (all clad) or heavy (cast iron) pans.

[dzhiurgis]

Personal opinion - deep fried eggs are goated. It's either runny scrambled (pretty hard on cast iron/stainless) or deep fried. Anything in-between is incompetence.

[SAI_Peregrinus]

Runny scrambled (French omelet) isn't too bad on carbon steel IME. And certainly possible on cast iron, since that was the type of pan used when Carême wrote his cookbook. By Escoffier's time carbon steel was more common. Neither of them is famous for having invented a time machine, both predate non-stick cookware, and they're the most famous French chefs in history.

[dzhiurgis]

French omelet is completely different thing. I do use my cast iron for this, it's okay if you go hard with silicone spatula. But still, more work than nonstick. I keep meaning to get carbon steel!

[SAI_Peregrinus]

By "runny scrambled" I mean a folded omelette with a runny center, just-set exterior, and no browning. Classic French style, not just slop on a plate.

[KetoManx64]

> Add oil and rub in with cloth

Do what now?