I cook eggs most every day in cast iron without it sticking. It's a vintage Wagner pan, from when they used to mill flat the cooking surface. Modern lodge has

I cook eggs most every day in cast iron without it sticking. It's a vintage Wagner pan, from when they used to mill flat the cooking surface. Modern lodge has a porous surface from the cast. Anyway I just cook them in butter, they basically float. I think they would slide across the pan if I tilted it. I'm cooking them fried/"over medium"