Eggs and cast iron can stick and overcook if not handled carefully

Chef Danielle Turner tells Tasting Table that eggs often stick to cast-iron pans because protein can seep into tiny pores and the pan's strong heat retention can cause overcooking; she notes using plenty of oil, controlling heat, or clarified butter (about a 450°F smoke point) as reported options.

Cast-iron pans are common in home and professional kitchens. They are prized for durability and for holding heat. A Tasting Table article by chef and instructor Danielle Turner highlights that eggs are among ingredients she advises caution with in cast iron. Turner explains why eggs can be problematic and mentions a few reported techniques that some cooks use. Key points: - Danielle Turner, a personal chef and culinary instructor, wrote the article for Tasting Table and included eggs on a list of six ingredients to avoid in cast iron. - Eggs can stick because their proteins may seep into the tiny pores of cast iron, which is particularly an issue with newer or insufficiently seasoned pans. - Cast iron’s strong heat retention can make eggs more likely to overcook or burn. - Turner reports that cooks often use plenty of oil, careful temperature control, and sometimes clarified butter (reported to have a smoke point near 450 degrees Fahrenheit) as ways to work with eggs in cast iron. Summary: Cooking eggs in cast iron is described as challenging due to sticking and heat retention. The article presents several reported approaches such as liberal oil, adjusting heat, and clarified butter, but no single solution is presented as definitive. Undetermined at this time.