I cook eggs on cast iron without them sticking, but it requires maintenance on the seasoning. The trick is to use some butter when cooking with eggs, and they slide right off. A quick wipe with a paper towel and the pan is clean (leaving butter residue helps keep it oiled for next time).
Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is worth the reward imo.
Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is worth the reward imo.