Two words: heat & oil. The most common reason food sticks to cast iron is because the pan is simply too hot. Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting as you normally would with stainless steel or aluminum cookware.
While well-seasoned cast iron does have some nonstick properties, omelets and scrambled eggs almost always stick to the surface of the pan. Any eggs that require a flip — over easy through over hard — are also far more likely to end up on your plate with a broken yolk.
Best Cast Iron Pan for Eggs: Lodge Seasoned Cast Iron Skillet. Best Stainless Steel Pan for Eggs: All-Clad D3 Stainless Steel French Skillet. Most Durable Pan for Eggs: Le Creuset Toughened Nonstick PRO Fry Pan.
A cooking hack that's gone viral on TikTok has people lining their stainless steel pans and cast iron skillets with parchment to cook delicate foods, like fish and eggs, without the food sticking. It's essentially nonstick cooking without a nonstick pan, and even chef and author J. Kenji López-Alt says it's legit.
A well-seasoned cast iron pan is great for making eggs, but I prefer to use it only occasionally (they are great for steaks, pancakes, and tortillas). In my opinion, good quality stainless steel pans are the best everyday cookware. They are safe, easy to clean, and now you know: they are also non-stick.
No one is more familiar with the intricacies of day-to-day cookware use than chefs, and while some depend on fancy, professional-grade brands like Mauviel in their homes just as much as their work (and recommend them if you can afford it), most say a mix of dependable stainless steel, decent nonstick, and workhorse ...
Test. You want the pan to be just hot enough, but not too hot! Splash your pan with a few drops of water—if it dances when it hits the pan, you're at the right temperature. If the pan is too hot the water will evaporate very quickly or the oil in the pan will start to smoke.
Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan. Dry the skillet: Thoroughly towel dry the skillet or dry it on the stove over low heat.
Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white. Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor.
Some possible reasons include: the heat is too high, the pan is not well seasoned, the eggs are still cold, or the butter is not spread evenly. My first thought is you are cooking them on too high a heat. Turn the heat down to no higher than medium high. Medium is even better.
If the cooking surface of your pan is too large, the liquid will spread out too far. Try to use a pan with an 8-9" cooking surface. I recommend using a non-stick pan or a well-seasoned cast iron pan to prevent sticking.
Heat butter in a cast iron, carbon steel, or nonstick skillet over medium heat until lightly foaming, tilting pan to evenly distribute the melted butter. Carefully break eggs into the skillet, season with salt, and cook until the whites are nearly set on top and the yolks are still runny, about 2 minutes.
Can I use soap to wash cast iron? Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed.
4. Heat the skillet. To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
Olive oil is a great option for seasoning your cast iron skillet because it is affordable and easy to find. It also has a high smoke point, which means it can withstand high temperatures without burning.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
I use at least 1 tablespoon in my 10 inch cast iron skillet when making eggs. 3. Choose the right heat. Heat your oil over medium-high heat before adding the eggs.
Two words: heat & oil.
Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting as you normally would with stainless steel or aluminum cookware. Another reason food sticks is that it's not being cooked with enough oil.