Using a cast-iron pan
After going through a series of non-stick teflon pans during the past decade, I wanted to try out using a cast-iron pan. They supposedly last multiple lifetimes if taken care of, so I wanted to see if I would enjoy using one.
The current state-of-the-art cast-iron pan is the one from Lodge, which is only $17 at Walmart, but costs £50 here in the UK. So I decided to go with the Utopia, which is £20 on Amazon and had some decent reviews. Unfortunately the criticism in the Wirecutter article of the Utopia is true: While it looks very similar to the Lodge, the seasoning is very thin and doesn't actually prevent things from sticking to the pan.
Utopia recommends starting off with some bacon to improve the seasoning, and even though I've made a lot of bacon on the pan this week, the eggs I made this morning still stuck to the pan. I've gone through seasoning the pan again twice, which involves coating it in vegetable oil and baking it in an oven at 180 degrees Celsius for 45 minutes.
Maybe I'm just not patient enough? Maybe I should go through another round of seasoning before I try baking eggs in it again?