When you think of making eggs, a seamlessly non-stick pan like one made of teflon or ceramic usually comes to mind. You may love using your cast iron skillet for searing steaks and chicken thighs, but cooking eggs in it probably doesn’t seem like the most natural choice. We’re here to tell you that while there may be some naysayers out there, eggs can absolutely be cooked in your cast iron cookware, as long as you’re aware of potential pitfalls of that plan, as well as best practices.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven’t built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface. And that’ll turn into one messy cleanup!
But once your skillet is reliably non-stick, cast iron skillet eggs will become your new go-to for weekend brunches. Cast iron is hefty enough to keep a steady high temperature on the stove and finish the job in the oven—which opens up a lot of options for egg bakes and frittatas.