Eh, not really. You can “season” it and if you add eggs with no oil they’ll stick. Of course we forget now, but this is exactly why teflon became so popular so fast, even though cast iron has existed for ages.
Not the ones I own. I should know, back when I was counting calories not using oil when simply frying an egg was an easy trick to monitor and predict the fat intake.
When you’re cutting out vegetable oils to lose weight, you’re doing it wrong.
Your body needs them.
What it doesn’t need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.
They key with cast iron is using enough fat, which is generally more than you’d use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.
What cast iron is really good at in terms of heat is retaining it. There’s enough mass that you have to preheat the pan for longer, but once it’s hot, it stays at a pretty stable temperature when you add your ingredients. It doesn’t get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.
