[lost_tourist]

yeah I use my hexclad or well seasoned cast iron for eggs. An unsung hero is also carbon steel, as it's lighter and smoother (unless want to pay arm and a leg for super smooth bottom ground cast iron). Stainless is great for sauces or something that has a lot of acid (which can eat away at your seasoning in in cast/carbon steel). Carbon steel is super easy to season as well because it's extremely smooth.

[SAI_Peregrinus]

If you've got a respirator & an angle grinder, cast iron is easy to grind smooth.

[lost_tourist]

but y tho? I use (in addition to my carbon steel pans) the standard cast iron el cheapo version of Lodge and nothing sticks if you season your pan and heat to the proper temperature.