Cooking eggs in cast iron isn't hard — it's a question of technique. Three recipes (fried, shakshuka, frittata) and the method that actually makes eggs release.

Cast iron moussaka, done properly. Salt the eggplant, reduce the sauce, build the béchamel with yolks, rest the bake. The dish rewards patience three times.

We built with titanium for years. Here's why we switched to 301 full-hard stainless steel for cast iron utensils — and why it's the right tool for the job.