If you cook eggs correctly, they stick less to a cast iron pan than to a teflon pan, and they hold together better.
Like, the backup is there to save your ass when you don’t do things correctly. If the backup needs you to exert more effort and do things correctly, then it’s most likely to be broken when you need it the most.
Just add a dash of oil and cook on medium low-heat with a lid.
I never spend more than five seconds cleaning because the eggs never stick.
No denying that it's a lot easier to make eggs or pancakes or whatever on teflon, while distracted by also trying to get the kids dressed and such, without ruining the food or making a mess, than it is on other materials. Even if you know what to do with other pans, you still have to do it, and that takes more attention and care than teflon.
If it comes out that teflon pans are, in fact, a major source of ingested or inhaled PFAS, I'll probably kick up my efforts to convert her. In the meantime I suspect a lot more of it comes from other household materials (clothes, carpet, furniture—plus stuff in cars) that've been treated for fire and stain resistance, so I'm not super worried about the pans.
Would she be willing to use a timer? She can just set it for 10 - 15 minutes after turning the burner on, and avoid putting anything in the pan until after the timer is done.
I've certainly ruined my fair share of eggs by rushing, but having the patience to let it get up to temperature is pretty much the only "hard" part of using cast iron.
Unless you’re trying to avoid using oil for some reason, there is no time savings.
This isn't my experience. Low heat (which is how you should be using them) and soft utensils (I prefer to use those anyway) should be enough to keep it going - I have no scratches or wear on mine that I've noticed, though I did just replace them. They're quite cheap so replacing isn't really onerous either.
> Unless you’re trying to avoid using oil for some reason
I don't want my eggs to be particularly oily, or if I'm explicitly making a buttery french scrambled eggs I want to use butter and I want to add it in later, not use it for lubrication/ stick. You'll need much more for the cast iron.
For me: dash of oil, medium-low heat, and a lid.
You don't even have to clean the cast iron because the eggs don't stick.
But, I usually make scrambled, and you need tight, lowish temp control for those, which is one thing teflon really excels at (cast iron and stainless need higher temps to prevent sticking)