Reply to What kind of pan do you use to scramble eggs?

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[quote=Anonymous][quote=Anonymous]Cast iron.

Preheat to medium first, then add a tiny bit of high-heat oil to cover the bottom, and let that get hot (about 30 seconds) before adding the butter.  Turn the heat down to just below medium (about 4) then add the eggs.  Scrape the sides and bottom with a silicone spatula, slowly, gently and constantly.  Each scrape should bring the eggs completely off the pan surface.  If they start to stick, turn the heat down, and next time use a little bit more butter and make sure the pan is hot (but not too hot) before adding the little bit of oil (enough to thinly cover the bottom).

Clean gently with hot water and a green scrub pad, then towel dry right away.  No drip-dry in the drainer.

If the eggs are sticking, the pan's not correctly seasoned, or not pre-heated before adding the oil, or the heat's too high, or you're not stirring/scraping frequently enough. The gentle stirring/scraping is slowly constant, and should bring the eggs completely off the pan surface.  If they're sticking turn the heat down.  [/quote]
That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking. [/quote]

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