tailgater wrote:
But my go to is a porcelain coated outer on a cast iron cook surface. Might be made by Lodge. Not sure.
And what's wrong with cooking eggs on cast?
I do like my lodge ceramic coated cast iron dutch oven and casserole pans. But again, they're a huge heat sink and better for really long cooks.
Eggs on cast is fine if you're just frying them. If you want really fluffy scrambled eggs you need a thin walled pan that loses heat quickly. Stir them continuously while taking on and off the heat. Cooks the contacting surface of the egg for a few seconds, then take it off for the heat to dissipate into the eggs. Same rationale as a wok. Don't want anything overcooked so it's a super hot quick sear, toss it to redistribute heat and repeat.