> simple use and cleaning will break it down. This isn't my experience. Low heat (which is how you should be using them) and soft utensils (I prefer to use tho

> simple use and cleaning will break it down. This isn't my experience. Low heat (which is how you should be using them) and soft utensils (I prefer to use those anyway) should be enough to keep it going - I have no scratches or wear on mine that I've noticed, though I did just replace them. They're quite cheap so replacing isn't really onerous either. > Unless you’re trying to avoid using oil for some reason I don't want my eggs to be particularly oily, or if I'm explicitly making a buttery french scrambled eggs I want to use butter and I want to add it in later, not use it for lubrication/ stick. You'll need much more for the cast iron.