I am a recent convert to cast iron. I know how to season them and can even do an awesome crispy egg over easy. Recently I'm doing a fat loss shred, minimizing cals/fat for a month and been having egg beaters instead of whole eggs. I can't seem to get egg beaters to cook as well in cast iron as teflon, even with a lot of fat in the pan, which I'm trying avoid. Today I wasn't paying attention and let my disposable, fragile as glass, Telfon pan heat too long and it smoked, so in the trash that went, reminding again me why I hate Teflon.
Anyone got a tip for egg beater omelets in a well seasoned cast iron with very little fat added? (little fat = no more than 1/4 tsp of coconut oil...). Problem seems to be that cast iron is not good with low heat items like egg beaters, I don't want those crispy.