Unpopular take: I chose cast iron over non-stick for egg duty

I know everyone swears by Teflon for scrambled eggs, but after burning through three pans in two years at the breakfast station, I swapped to a vintage Griswold I found for $20 at a thrift store near Portland. Yeah, you gotta season it right and use enough butter, but I've had that same pan for 8 months now with zero sticking and zero flaking. Has anyone else gone old school for eggs and stuck with it?

2 comments

2 Comments

abby6985d ago

YES THANK YOU for saying this. I switched to cast iron for everything including eggs about a year ago and never looked back. The non-stick paranoia is just not worth it.

john_sullivan25d ago

Right there with you on the cast iron. It took me a few months to get the seasoning right but now eggs slide off like nothing. The trick for me was using a little more butter than I thought I needed at first. Also learned to let the pan heat up slow on medium low instead of blasting it on high. My grandmother had one pan she used for fifty years and I finally get why. No weird chemicals flaking off into my food either which is a huge bonus. Once you get past the learning curve it really is the best way to cook.