Preheat slowly and use enough fat

Yes, you can absolutely cook eggs on cast iron without them sticking — it’s all about heat control and fat.

The biggest mistake is cranking the heat. Cast iron holds heat like a tank, so you need to preheat on low for a solid 5 minutes. Medium-low is usually enough. If the pan is too hot, the egg proteins seize up and weld themselves to the iron.

Next, use enough fat. Butter works great (and tastes better). A tablespoon or so, let it foam but not brown. Swirl it around so the whole surface is coated. Then crack your egg.

Let it cook undisturbed until the edges are set and the white is mostly opaque. Then you can slide a thin spatula under it. If you try to move it too early, it’ll tear.

Seasoning helps, but even a well-seasoned pan needs the right technique. A smooth surface (like vintage or sanded modern pans) is easier than a bumpy Lodge, but both work.

If your eggs still stick, the pan is too hot or you’re rushing. Drop the heat, add more butter, and be patient.

You’ll get the hang of it after a couple tries.