"Whether donning an apron at home or in a Michelin-starred restaurant, pretty much everyone agrees on the merits of cooking with cast-iron pans. They've been around for generations, passed down like an heirloom and fired up for all kinds of meals, from everyday comfort food to special company-is-coming fare. But there's one thing that needs to be acknowledged: it's not ideal for everything - specifically, cooking eggs."
"To get some intel on the problem with eggs and cast iron, we turned to professional personal chef and culinary instructor Danielle Turner. After coaching contestants on Food Network and teaching more than 8,000 students in 800-plus cooking classes, she knows a thing or two about creating magic in the kitchen. In an article penned by Turner for Tasting Table, she reveals six ingredients to never use in cast iron, and sadly, eggs sit on that list."
Cast-iron pans are beloved heirlooms used for a wide range of meals, but they perform poorly with eggs. Eggs are highly sticky and require a nonstick surface that only a well-seasoned cast-iron pan can provide. On brand-new cast iron, egg proteins seep into tiny pores and stick when heated. Even properly seasoned cast iron can cause eggs to overcook or burn because the metal retains and distributes heat intensely. Success with eggs on cast iron depends on seasoning, the right cooking oil, and strict temperature control to reduce sticking and prevent overcooking.
Read at Tasting Table
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