The youtube algorithm decided it needed to recommend a whole hose of cast iron videos to me over Christmas and they kept repeating this.

So I went and washed my skillet down to a matte surface, rubbed oil into it, and cooked an egg. Worked perfectly fine.

You won't ever get the "slippery" coating like with a teflon pan, but I also find cooking on that type of surface to be absolutely maddening since any time you try to chop or scoop in such a pan, the food just slides out from under you and you have to chase it about.

I want my food to "not stick" in the same way that a book doesn't stick to a table. I don't want an ice rink.