> cook eggs overeasy on my cast iron all the time

Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.

This is FUD. Cast iron seasoning has been mythologized, it's not that hard to maintain good seasoning. Even if you wash with some soap.

To be fair, the vast majority of people I've lived with or know-well-enough-to-know-this-about-them (we need a word for this concept in English) can't be arsed to clean their pans immediately. Especially those who rely on a dishwasher.

Cast iron isn't compatible with that approach.

You have to be the type of person who can appreciate and capitalize on the fact that cleaning off eggs immediately after cooking takes 1 second while chiseling them off tomorrow can take 5 minutes.

Yeah, I don't consider a meal done being prepared until the counters are wiped down, everything is put away, pans are cleaned, and it's plated for everyone.

Part of why I do this is because I have 3 kids. They are off playing while I cook, and I take the extra few minutes to get the kitchen in a decent state before calling them to the table. Otherwise I'm never gonna get it done because once they have my attention it's difficult for them to let go of it.

I use my main pan daily, but I've also never had an issue pulling out my other pan after it's sat for a month or two and just using it. A really good seasoning helps with long term storage too.

I wonder if the source of eggs you are both using might factor into it? Size, age, fridge/not, free range and what the hen was fed.

I overlooked I've pretty much only been eating duck eggs for a long time. Maybe I'll try it again with chicken just to see how it goes.

the key is warm it up over medium low heat for me on cast iron for at last two minutes (I use the water test usually) then put in some butter/oil and do your thing. has to be hot, but not too hot. has to be well seasoned of course.

i guess it matters how much oil and butter you're adding.

I add heaps of oil, and never have trouble cleaning my stainless steel pans.

But the whole “clean eating” thing seems to vilify any kind of cooking fat, and guests often give me the “guess we’re not on a diet today”. But from what I recall, cooking oil is not the thing driving the obesity pandemic, and the innocent muffin they had at work would easily be several multiples of the cooking oil, calorie-wise.

people are eating too much, plus sugar is really bad for humans and that's what is everywhere. Most of the danger of fats is gone with the vast reduction in amount of hydrogenated fats out there. Sugar is still king though.

With a well-seasoned pan it mostly comes down to temperature control