[dfxm12]

I think the advice is to avoid using it as a daily driver. If you only have nonstick and carbon steel pans, you might not want to cook something acidic in the carbon steel as it will kill the seasoning. If you have nonstick and stainless steel, you can use the SS for that.

On the otherhand, cooking eggs in nonstick might be easier/require less fat than working with stainless steel.

Nonstick also generally has a lower rated max temp, so avoid using it in the broiler...

All this is to say, it's a trade-off for convenience. With the right technique, or if you want to spend time to rebuild seasoning, you can pretty much use whatever pans you want to cook whatever you want. These types of non-stick pans are relatively new in the world of cooking.

[stronglikedan]

> cooking eggs in nonstick might be easier/require less fat

I don't understand why anyone would want to cook eggs with less fat to begin with.

[kccqzy]

The usual health reasons I guess. And when I cook eggs in butter, most of the butter is discarded; I guess some could perceive this as wasteful.

[nvme0n1p1]

Maybe you could use less butter? When I cook eggs, the butter is basically all absorbed by the end. It took a few tries to dial in the perfect amount though.

[et-al]

I can cook an over-easy egg with less than a teaspoon of oil on a non-stick.

If I do it on cast-iron, it's easily twice that. That adds up to a lot of oil being throw away in a year. And while I love butter on bread, I don't want the taste of it with my eggs.