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  1. #11
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    Quote Originally Posted by ajm422 View Post
    We use a cast iron skillet that we think is over a hundred years old. It looks positively ancient. Works as good as new. Found it at my gf's grandmother's house. I keep it properly seasoned, and add a lot of butter. Don't usually have problems with sticking foods, though scrambled eggs are always a challenge. Not worth buying a nonstick pan over.
    That's interesting. Eggs are my "is this seasoned well" test. If I can put in some butter and slice an egg around, it's perfect. I would think that your heat isn't right for the eggs (I always pre-heated for a few minutes on a very low flame before cooking anything) if they stick.
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    Quote Originally Posted by namelesswonder View Post
    That's interesting. Eggs are my "is this seasoned well" test. If I can put in some butter and slice an egg around, it's perfect. I would think that your heat isn't right for the eggs (I always pre-heated for a few minutes on a very low flame before cooking anything) if they stick.
    It works for fried eggs just fine. As well as Teflon, really. I find with scrambled eggs the cooking fat mixes with the eggs and everything ends up sticking if I'm not careful. I combat this by warming the eggs in warm water first and cooking the eggs over a very high heat. Honestly it really isn't an issue for me anymore, but it's the only area in which the skillet can't completely outperform teflon. Cooking scrambled eggs in a Teflon pan is brain-dead simple and, in my experience, can't be matched by the most perfectly seasoned skillet. It's like magic.

  3. #13
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    Quote Originally Posted by ajm422 View Post
    It works for fried eggs just fine. As well as Teflon, really. I find with scrambled eggs the cooking fat mixes with the eggs and everything ends up sticking if I'm not careful. I combat this by warming the eggs in warm water first and cooking the eggs over a very high heat. Honestly it really isn't an issue for me anymore, but it's the only area in which the skillet can't completely outperform teflon. Cooking scrambled eggs in a Teflon pan is brain-dead simple and, in my experience, can't be matched by the most perfectly seasoned skillet. It's like magic.
    I used a fried egg in my example, but the only way I have the problem you described with scrambled eggs is if I don't heat the pan for long enough before applying anything (even fat). I use eggs straight from the fridge, too. Whatever works!
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    You have to be careful with iron:
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