Finally got rid of my old non-stick pans (which I should have done a while back) and opted for cast iron. Expected them to be impossible with eggs but... there was no sticking at all! This was actually easier than a teflon pan, somehow.

Holy hell the thermal transfer and retention properties of the pans are going to take a *lot* of getting used to. I was sure they'd take longer to heat up but they're somehow faster than my aluminum pans? There is also a very hot initial phase followed by a dropoff in temp after adding food. I think I'm not preheating long enough.

@keirFox I literally have the same plan right now. Non stick pans suck. Not gonna buy another and the next thing will be a cast iron.

@catraxx They is a learning curve but so far I love them! Also pleased that using soap on them is no longer an issue -- there is a little extra care required for them but not too much.