Probably not, but now there are so many good non-stick pans available, why use grandma’s cast iron pans? The only good thing about a cast iron pan is it heats evenly, so works great for making deep dish pizza in an oven. So long as there is plenty of grease. I would NEVER use a C.I. pan for frying eggs on the stove.
I would NEVER (voluntarily) use anything BUT a cast iron skillet to fry eggs on the stove. And the idea that it must be swimming in grease/fat/oil is just plain wrong.
However you decide to season it and however you decide to wash it - never let it soak in the sink, and always dry thoroughly.
Stuck on hoop? Heat up lightly in lieu of reaching for the Brillo pad.
Your opinion only.
I would never cook my food in a skillet coated with a polymer, just as I don’t eat crap that has a list of ingredients in it I cant pronounce.
I have cast iron pans that belonged to my mother...probably my grandmother’s. Don’t use them. Don’t like them. Too much work. My new love is the copper skillets. I have 3 at home and 2 on our boat. Absolutely no stick and can go in the oven.
??? I do it every day, no stick, cooks fast. But you are wrong about one other thing. Cast iron does not heat evenly. The advantage is that once heated to temperature it holds the heat well.
Want to cook a great steak in a skillet? Put the skillet in the oven and heat it to 500 degrees.Then put the steak in on a burner at medium heat.
Why not? Cast Iron is the only way I cook my eggs.
Quality cast iron that is cared for properly is nonstick. I have cooked millions of eggs and everything else in cast iron. If you use and care for it properly it gets better and better.