Earlier quoted context omitted.
I have never put the least bit of thought or effort into frying eggs in cast iron over, say, stainless. It is a better non-stick surface overall. Teflon is gross, do you really want to risk breathing the fumes and eating even more plastic?
Stainless is hands down the best fried eggs I've ever had. It and maybe carbon steel is the only thing that gets hot enough to make it crispy. You just need to let the pan heat up, drop a teaspoon of oil or butter, let if soak in a second then blast it and drop your egg. More butter more better but that's flavour at that point. For figuring out if your plans at the right heat, a spalsg of water should bead and float…
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/
I kind of suspect the bizarre health correlation for olive oil relates to its poor temperature range.