I cook eggs, scrambled, fried, whatever. Bacon, steaks, ham, fish, stir-fry veggies, potatoes, and occasionally, stew.
If the cast iron is well seasoned and well cared for, the eggs will slide right out, (use a metal spatula, food turner) and if you have some stick after scrambling them, just scrape off the residue with a plastic or wooden spoon or scraper, while the pan is still warm. The secret to cooking eggs is make sure the pan is HOT, and the eggs will cook fast and not stick. Cast iron changes temps (up or down) much slower than a thin non-stick pan, so you have to anticipate this. But it cooks more evenly.
If you do have some residue, you can spritz some cooking oil on the mess and let it soak for little while as the pan cools, then use a non-metallic scouring pad if needed.
The more you use the pan, the better it will cook, and the less things will stick. I never clean the pan with water when its warm, and only rarely when its cold, and ONLY if the pan is well seasoned. Never put one in a dishwasher, and NEVER use hot water or dishsoap to clean one...ever. A small amount of cold water can be used to clean out dust etc, but not for cleaning and scrubbing food particles off, use oil and a pad for that.
Season the pan, cook with oil, not water, and cook lots of bacon in it when you first get the pan.
A cast iron pan should be black if its seasoned well, and foods will hardly stick to it at all.
Store the pan either upside down or vertically, after a light spritz (or wipe) with cooking oil while its warm. If you invert the pan while its warm, over an old rag, paper towel, bucket, or trash bin, it will drain the oils onto the sides, and help keep the sides coated with oil. It will be ready for the next use!
Sounds like a lot of work but its really not, and much healthier than getting bits of teflon or whatever in your cooked foods!
