I find eggs are less likely to stick as long as the pan is good and hot before adding the eggs. Eggs taste soooo good cooked in cast iron, there’s no way I could go back to a non-stick pan.

If any food does end up sticking, I scrape as much as possible out, add some water and crank the heat. Once the water is at a gentle boil, anything remaining usually comes off on its own. Dump any remaining water and place back on heat to finish drying the pan. I give the pan a quick wipe with a clean, damp cloth and continue drying.

I usually add a bit more oil with a paper towel at this point, once any remaining water has dried. Have been using this method for about a year, pan looks good as new. Super easy to clean :)