Use cast iron pans almost like coated pans
A little trick, so you can fry in cast iron pans almost as in coated pans:
When I was an absolute novice, I had been given an expensive cast-iron pan, used twice, and stuffed into the back of the cupboard. The fried eggs remained sticky, fried potatoes were nothing. I dug out my coated pans again.
After a while, of course, I was asked how I could handle the pan. I honestly said, "not so good, everything is paper". Then I was first told what I had done wrong: pure oil and heat pan.
No, the pan has to be heated dry, then the oil or frying fat comes in. And then you can even roast fried eggs with it! And if possible, wipe the pan with paper and salt only
