My cast iron skillet is well seasoned. Few things stick. But I find I still have to use plenty of butter when I fry an egg, and even then, some sticks on the pan. Is there something else I can do to keep eggs from sticking?
I am guessing the pan is too hot and you are not using nearly enough fat. Can you cook using it? I know some prefer not to but that would be my best suggestion. My mother did this for years and the eggs always came out perfect.
I have tried adjusting the temperature to no avail. I think I must just not be using enough fat. I am stuck in the idea that fat is always bad for you, so less butter is better, even though I know that is not exactly true.
You need enough butter for the eggs to sort of float a little above the surface of the pan as the butter bubbles from the heat. Without that, it pretty much is going to just stick. Listen to your eggs, they are trying to tell you something.
Right, it doesn't have to be butter. It can be another type of oil. I just prefer butter because it is a more natural substance than some of the strangely processed oils being sold. Also, the natural fats in the butter will help keep the pan properly seasoned.
Ok take ya black iron pot fry a lb of bacon then crack your eggs in the bacon drippings make sure they hot so the eggs get that brown crunchy crust while staying soft and white and amazing. Yea I know it will prolly kill me but I'm gonna die happy and dont do it "That" often.