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I have no trouble with eggs sticking in our cast iron. I find that keeping the temp low for eggs is really important - in fact, I'll take the pan off the heat after doing my bacon and let it cool for a few minutes.

Charmie, I'm trying to figure out what you mean by "low-fat" oil. Last I checked, all oils have the same amount of fat. And, olive is a good oil for high temps - it's smoke point is 410 degrees F (it appears to smoke lower than that because it's volatile aromatics start evaporating, but it's not actually smoking).
 
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