Found out my cast iron skillet was ruining my eggs this whole time

I read on a cooking science blog that the rough surface on cheap cast iron actually grabs onto egg proteins and makes them stick. Switched to a cheap stainless steel pan for $12 at Target and my scrambled eggs come out perfect every time now. Anyone else have a pan they thought was good but actually fought against what you were making?

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hayden1442mo ago

Honestly that "grabs onto egg proteins" thing explains so much. I always thought I just sucked at getting the heat right. So did you just toss the cast iron or do you still use it for other stuff?

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juliashah2mo ago

It's funny how we all learn kitchen tricks the hard way.

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