Cooking eggs in cast iron

If you haven't already, it's time to break up with non-stick or Teflon cookware. Did you know that the chemical coating on non-stick pans starts breaking apart and emitting toxic particles and gases after just 2-5 minutes on the stove? If you've made the switch but are still clinging to that one non-stick pan for cooking eggs, never fear. Paleo lifestyle blogger Rubies & Radishes breaks it down to 4 essential tips for successfully cooking eggs AND ensuring they'll slide right out when you're done!

4 Tips for Cooking Eggs in Cast Iron

1. Make sure your cast iron is well seasoned. Most of them come pre-seasoned. But, you can actually season it again, if you want to ensure that it has a really good non-stick surface. Cast iron from Lodge are all pre-seasoned. If you're re-seasoning a pan, use a healthy fat like coconut oil.

2. Use enough fat when you're cooking. I use at least 1 tablespoon in my 10 inch cast iron skillet when making eggs.

3. Choose the right heat. Heat your oil over medium-high heat before adding the eggs. But, don’t let it get too hot! If your oil starts smoking and bubbling, then it’s too hot. If it gets too hot, this is when the eggs stick to the pan.

4. Be patient. It might take a couple of tries to get the temperature just right on your stove. But, once you have it dialed in, you’ll find that cooking eggs in cast iron is a cinch. 

For more cast iron cooking and care tips, including a list for what to cook and what not to cook in cast iron, visit Rubies & Radishes.

What recipes do you prefer cooking in cast iron? Skillet cornbread, fruit crisps...we want to know!