Why do eggs taste better off of an iron skillet?

Question

veruses a modern frying pan?

has anyone else noticed this?

Answer 1

Because your iron skillet is well seasoned from use.

Answer 2

hm, that's a good question

Answer 3

I've done it both ways and I don't remember tasting a difference. I've been using a non-stick pan lately, perhaps  I should give the cast iron another try to see if I'm missing out on somthing.  

Answer 4

Iron skillet normally aren't washed. So it can hold some taste from left over food.

Answer 5

It is because of the thin layer of patina on the pan.  This patina is essentially fat, but it also contains the flavors of other foods that were cooked in the skillet.  The pan is passively flavoring your eggs as they cook.

Answer 6

maybe you're tasting the teflon from non stick pans?  I know I can sure smell it.  And I'm sure it's not a safe smell either.  

Answer 7

Because iron skillets typically are heated when cooking to burn everything off, wiped out with a paper towel, and given a fresh coat of oil before being put away.

There are many reasons they could taste better, it could be because food particles from past uses are incorperated into the food, or it could merely be due to the higher fat content releaced from the cooking.  Since oil is a fat used to prevent the pan from rusting, it gets incorperated into the current food.

Fats contribute flavor and moistness along with other characteristics to foods, this most likely is why they taste better.