How to Stop Eggs From Sticking in an Iron Skillet

A well-seasoned cast iron pan is an ideal nonstick cooking surface for eggs.

Properly seasoned cast iron pans resist sticking.
It's durable and heats and cooks evenly. To prevent eggs from sticking during the cooking process, preheat the cast iron pan, and use solid shortening with high fat contents such as bacon grease or butter. .

Use a well-seasoned cast iron frying pan. According to RichSoil.com, a seasoned cast iron pan has multiple layers of grease baked onto the surface. The result is a nonstick surface that doesn't need to be scrubbed between uses. A seasoned pan should be wiped with a paper towel to remove excess food and grease and never scrubbed with soap and water.

Preheat your pan over medium heat until droplets of water dripped into the pan dance across the heated surface. If water droplets sizzle and evaporate, the pan is too hot and should cool slightly before you begin cooking.

Add a tablespoon of butter, oil or solid shortening to grease the cooking surface of the pan. Some chefs recommend bacon grease because of its high fat content. In fact, if you fry fatty meats or bacon in your cast iron pan, it will only improve the seasoning.

Beat your eggs and pour them into the preheated pan once it reaches the desired temperature. Or you can crack the eggs directly into the pan for sunny-side-up. Cast iron maintains its heat throughout the pan and cooks eggs evenly. For sunny-side-up eggs, cook the whites until they lose the gelatinous consistency. Edges should be slightly browned and crispy. For scrambled eggs, cook just until the eggs are solid but slightly wet.

Remove the eggs with a stainless steel spatula. Unlike plastic or synthetic utensils, stainless steel scrapes eggs cleanly from the pan. Serve on a warm plate and season as desired.

Things You Will Need

  • Cast iron pan
  • Eggs
  • Water
  • Bacon grease
  • Butter
  • Stainless steel spatula


  • Because cast iron conducts heat evenly throughout the pan, the handle will also become hot. To prevent burns, use a potholder when you cook with cast iron.

About the Author

Merle Huerta, an adjunct instructor of English skills, began writing during her husband's combat deployment to Iraq in 2003. Her articles have appeared in "The Jerusalem Post," LiteraryMama.com and USA Travel Tips, among other publications. Huerta has an M.A. in instructional media and technology from Columbia University and is a graduate of CUNY's The Writers Institute.