> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil). You’d be surprised. I have a Lodge ca

> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil). You’d be surprised. I have a Lodge cast iron pan I fry eggs in regularly. A tablespoon of butter is enough for three eggs, and only occasionally is there a spot or two that sticks. The trick is heat. High heat causes them to unstick fairly quickly, to the point where I can typically just shake the pan to release them in their entirety. That said I haven’t tried to scramble eggs in cast iron. I suspect this would not work nearly as well.