[jimktrains2]

I cook eggs in nice, thick stainless steel/Aluminum pans and cast iron, and never have issues with it sticking. Ditto for things like grilled cheese. The secret is letting them heat up before using them; not getting them too hot, and using a little oil or butter.

I hate non-stick pans. I can't baby them (I'm not responsible enough) and things just stick endlessly for me. It's just a bad experience. Invest in some nice, non-non-stick pans and you won't have stickage.

[kazinator]

> The secret is letting them heat up before using them; not getting them too hot, and using a little oil or butter.

And "before using them" means also: before putting on that oil. Heat empty first, then oil.

Non-stick is good for things not used for frying: rice cookers, loaf pans, muffin baking sheets, ...

[Gibbon1]

The best line ever from a friend about cooking eggs.

'The pan must surprise the eggs'

I use butter mostly, and wait for the water to boil off before adding the eggs. Works fine.