[jadams5]

For folks having issues with food sticking to cast iron or carbon steel, try learning to cook on stainless. It's much more prone to sticking, but if you can get the technique down well enough to not have eggs stick on stainless then switch to cast it's a walk in the park.

[novaRom]

Tomatoes+Onions+Eggs, anything watery or sour = stainless with some drops of olive oil

Meat, Potatoes = cast iron with sunflower oil

anything else (crepes, pan cakes) = carbon steel with either canola or sunflower oil

To prevent eggs to stick putting some onion rings or slices of ginger helps.

The most difficult is to get good non-oily crepes.

[pgt]

Sunflower oil & canola oil (rapeseed oil) = PUFAs. Avoid seed oils!

[aceazzameen]

There's also blue steel, which I think is just a fancy carbon steel. We have a crepe pan made out of it, and the crepes never came out oily. Truth be told, it doesn't get much use anymore. But it was definitely the easiest for crepes.

[bruce343434]

everything = ceramic/enamel coated pan