I see that cast iron cooking has been covered quite a bit but I can not figure out what I'm doing wrong.
When I cook egg whites they stick to the pan. Except one time when I just previously seasoned and cooled my pan and there was still solidified crisco in it.
I cook about 6-7 egg whites and they are not from real eggs but from the carton. I cook them on medium heat or just a little lower. I've seasoned my pan at least a dozen times. Sometimes I've seasoned it 3-4 times in a row, sometimes after cooking the egg whites and cleaning the pan. The pan is probably about 6 years old but hasn't been used much until recently. Until the past month or so most of the time it sat in the oven, not rusty, but just not used. I really believe that I've seasoned it more times that I've cooked with it.
To season it I've tried using crisco and put the pan in the oven at 350 for an hour and let it cool before use. I've tried seasoning it by putting in the oven for 250 for two hours and letting it cool. I've used solid crisco, safflower oil, olive oil, vegetable oil. When using crisco I usually grab the crisco from the freezer, take a knife and slice a chunk off. Then with my fingers just rub it all around. Put it in the oven for 350 for an hour and use it the next day. To clean the pan I have to take a hard rubber flipper/spatula and scrap the egg off. Sometimes I've let it soak to get the egg off, once I used a nylon vegetable brush.
The one time it worked I thought I'd gotten over the hump so when I was done I rinsed it out with water and let it sit on the stove a few minutes to dry and put a little more oil in for next time.
Egg whites are about the only thing I use it for.
Are egg whites from the carton acidic? Am I missing a step here? I'm about ready to start microwaving the eggs, which I hate because they get all rubbery. Not to mention my reputation with my wife is on the line. She doesn't like cast iron and I'm trying to convince her it'd be better in the long run but I'm losing this battle big time.