Cast iron vs nonstick for eggs, I finally switched teams

Tbh I spent 2 years defending my Teflon pan for scrambled eggs, but after burning a full 12 pack of eggs in one week in Austin, I gave my grandma's old cast iron a real shot. The nonstick was fine until it flaked, then every batch stuck and smoked out my whole apartment. Cast iron takes longer to heat up and needs butter, but the crust on the eggs is honestly better. Anyone else switched sides after a messy run, or do you still swear by the modern stuff?

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uma_martinez18d ago

My Teflon betrayed me after three years of loyalty, but God, that butter crust on cast iron is unbeatable.