Had to pick between cast iron and nonstick for my daily eggs

I cooked eggs every morning for two weeks in a cast iron pan and then two weeks in a nonstick one to see which worked better for my busy routine. The cast iron gave me a nicer crust but took forever to heat up and clean, while the nonstick was fast but the coating already started scratching. Has anyone else done this test and stuck with one over the other?

3 comments

3 Comments

the_oscar1mo ago

Dropped my cast iron on the floor while trying to wash it once and chipped a tile. Stuck with nonstick since then even if I gotta replace it every year.

piperr581mo ago

Oh have you tried getting a good lodge one? My buddy Karl dropped his cast iron skillet from like counter height onto his linoleum floor and it actually cracked the pan but didn't even dent the linoleum. He was so mad about the pan he just went out and bought another one same day. I get that replacing stuff every year is easier than dealing with broken tiles but man that sound of a dropping pan is awful.

hall.nora1mo ago

Honestly I gotta push back on the quick switch to nonstick. I mean yeah chipping a tile is rough but that's not really the pan's fault. Cast iron does take a little longer to heat up but once you learn its rhythm it's not that bad. I preheat mine on low while I prep my eggs and after a week it just becomes muscle memory. And cleaning... I just rinse it with hot water and a stiff brush while it's still warm, takes maybe 30 seconds. The crust you get from cast iron is totally worth that tiny extra effort. Plus nonstick coatings flake off into your food over time which kinda freaks me out honestly. I'd rather spend a minute more on cleanup than worry about what I'm eating.