I hate frying eggs on cast iron. I need to wait so long for it to come up to a reasonable temperature, it always seems to overcook the whites and leaves the yolks cold. Every time I mention having trouble with cast iron, people jump out to tell me I'm holding it wrong and it's so easy, but it's really a finicky way to cook.
However, a seasoned stainless steel skillet is a lot like an aluminum teflon skillet except that it doesn't care if you heat it too hot, in my opinion.
I hate frying eggs on cast iron. I need to wait so long for it to come up to a reasonable temperature, it always seems to overcook the whites and leaves the yolks cold. Every time I mention having trouble with cast iron, people jump out to tell me I'm holding it wrong and it's so easy, but it's really a finicky way to cook.
However, a seasoned stainless steel skillet is a lot like an aluminum teflon skillet except that it doesn't care if you heat it too hot, in my opinion.