Why Your Cast Iron Eggs Always Stick (And How to Fix It)

Cast Iron Eggs Sliding Without Sticking00:00

Eggs sliding around like on ice. Zero sticking. This is cast iron, not Teflon, not stainless—the exact same skillet your grandmother probably used. Why do so many people have problems with cast iron skillets and eggs or food sticking? They're not as easy out of the box as a Teflon pan, but Teflon pans are horrible for you due to forever chemicals and other reasons. Cast iron is much better: huge heat sink, nice crisp crust on steak or eggs. Loves eggs runny with a little sear and crisp around the edges. Lasts for generations. Best way to cook. Stainless steel is clean, no forever chemicals, but everything sticks to it.

Easy Steps to Use Cast Iron Like a Professional01:00

Shows a few easy steps to use cast iron like a professional. Not hard once you know what to do, but two or three things people mess up repeatedly.

First Mistake: Not Preheating

You're in a hurry, throw cast iron skillet on stovetop, turn it on, crack egg in—first mistake. Pan is heavy, heat sink with mass; thermodynamics involved, but simple: put pan on medium to high, leave for 2-3 minutes. Plan ahead if in a rush.

Choosing the Right Fat02:01

What fat to use? Can use whatever, but avoids oils because they go rancid. Best: tallow for cooking eggs. Uses beautiful farm-fresh eggs from chicken coop (from horizonstructures.com; partnered with them). Nothing better than farm-fresh eggs. Even cheapest grocery store eggs better than cereal or Pop-Tarts. Eggs matter for inflammation, insulin resistance, autoimmune disorders—store eggs can be inflammatory. Huge thank you to Horizon Structures (link in description); custom make chicken coops, shipped to house. Short supply now due to cold, but more coming.