> Also buy a metal spatula. Without sharp corners. You will cut the polymerization layer otherwise, if not careful. > Don't cook on cold cast iron. You liter

> Also buy a metal spatula. Without sharp corners. You will cut the polymerization layer otherwise, if not careful. > Don't cook on cold cast iron. You literally can't cook on cold metal. :) Dancing water is too hot for some things, IMHO, like eggs. Once it is that hot I'm past the point of good eggs. I put the oil in and bring it up slowly until the oil runs faster than cold oil, but way, way, way before the smoke point. I like my eggs to have zero brown crisp, so I use low temps and a good olive oil. Also have to use fresh eggs so that the white doesn't spread more the 4-5". On a good day with good eggs if I'm paying attention, I get a perfecty-set white with no brown crisp, and a slow-run yolk with no cooked bits, and after one quick flip to the top to sear the yolk. Perfection.