Cooking in Cast Iron Rule #10

All foods, but especially eggs, potatoes and breaded pieces. Raw meats love to stick too. Most of us have left all the breading from one side of a pork chop or fish on the bottom of the skillet. Although these foods want to stick there is a point where the CI will release them intact if one nudges them. Not to stick again. Thirty second intervals between nudging or shaking will normally find that point after the first couple of minutes.

Hilditch
 
Very good point about when the protein and other food products release from the pan. i enjoy your tips of cooking in cast iron. Reminds me to slow down and enjoy the cooking part right before I enjoy the eating part.
 
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