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Damn...thought this post was going to be about chocolate!

Sam, eggs are best boiled in bacon grease!

Don't know about tomatoes and lemons, never tried it or have a desire to, but eggs??? Been using nothing but old cast iron for more than 20 yrs.

Use cast iron for 90% of our cooking for anything that requires a pan. Breakfast is almost always cooked using fresh lard, been doing it that way forever.

Sam, if you cook things like bacon, or even hamburgers for that matter, in a cast iron skillet, you need to scrape the pan good with a thin metal spatula first before putting something in a liquid form and fragile like eggs.

Don't ask me to tell you scientifically why, but things like bacon, hamburgers, etc, I guess the fat content in that meat sears on top of the pan and leaves a sticky surface. Scrape that off good right after cooking bacon, pour out excess grease, and cook good eggs in bacon grease without sticking.

I cook 4 eggs in a #3 CI skillet with extra butter and a lid to create some steam. I use it strictly for eggs and it never sticks. Sunny side up, steamed. Doesn’t get much better.

Aluminum sucks for cooking in unless it's fried chicken in a lot of hot lard. Even then, cast Iron is the right material to fry chicken in.

kwg

Folks can eat whatever they like.

I've been cooking eggs in cast iron for over sixty years. Seems to work OK. GD

Dang Sam,

I just had some this morning, 4 slices bacon, left the grease for the eggs. I like them lookin' at me so I tilt the pan and spoon hot grease over the eggs to cook the tops. Just needed a little loosening with the spatula and they slid right out.

Do you start the bacon in a cold pan?

Yup. Once they are well used and seasoned there is nothing better out there. Love my cast iron pans.

Not everyone will get this reference:

This, and then the best gravy you've ever had.

Dang! If it weren't for this two bit journalist we would have kept on frying eggs totally wrong. Thank goodness they set us all straight.

Just don’t cook any “silly overs” in the pan. They’re on the campfire ban list apparently.

Again

I would avoid any citrus in cast iron and anything with a lot of vinegar in it. As for tomato based or high content foods, if the seasoning on the iron is good, that does fine. I do chili and spaghetti sauce all the time in cast iron with no problems if I properly care for the iron before and after use. Grease or oil it well before use for best results. Always dry cast iron over heat if possible after washing and lightly re-oil it. As for eggs, if you are getting flakes of the iron's seasoning on your eggs, you need to strip the seasoning out and redo it right. A proper well seasoned iron pot or skillet will not flake off the seasoning. Where most people mess up a seasoning job is to put too much oil or cooking grease coating on at a time. It must be put on a THIN layer at a time and properly baked on between seasoning layers. When you get ready to fry something in it, always have at least a little oil on top of the iron surface so the food is actually on top of a thin layer of oil and not dry iron. I have heard some say not to boil beans in cast iron, but I usually use iron pots for that. I just make sure they are are properly greased before use and properly cleaned and oiled when they are stored for the next use. I have no problems with them by doing that.

" Seasoning " is probably the biggest myth most
misunderstood thing of the 21st century

"Seasoning " is in the pores of the cast iron, and
can't be scraped off or flaked off.
Anything that flakes off is just burned crap and
needs to be removed.
" Seasoning " is accomplished by repeated use
of the cast iron vessel and will last forever plus
four and a half days if you don't do something
dumb like tossing your cast iron vessels in the
dishwasher, or letting one of your goofy relatives
plant flowers in granny's heirloom cast iron pot.

Utensils are a popular part of the mythology.
My granny and her folks and on back and my own
momma used metal spoons and spatulas and
whatever necessary for cooking with cast iron
cooking vessels just like I do whenever I cook
with them. My folks didn't have bamboo or
olive wood or any kind of wooden utensils
and none were available in their part of the
East Texas piney woods

Use it, enjoy it, love it, take care of it and
it'll be just as usable another century from now.
But you don't have to baby it

I like them

Check out Cowboy Kent Rollins on YouTube. Good stuff.

shoot my mom fried my dads eggs on a cast iron skillet every day for 50 years ,using bacon grease no less ,she had no problem , i use to do it myself also . have to disagree with that one

Ain't that the sound you make when your dentures pop out?