I agree that eggs are a big deal, and I have a non-stick pan that is pretty much only used for eggs, hand washed, and then put away in a cupboard (vs the hangin

I agree that eggs are a big deal, and I have a non-stick pan that is pretty much only used for eggs, hand washed, and then put away in a cupboard (vs the hanging rack that we use for literally every other pot or pan) I don't believe I've ever measured the amount of oil/butter in which I fry in my life, but I am aware of the opposite end of the spectrum lol. I assumed this was probably the difference in our pan preferences: my solution to sticking is "add more fat". I also tend to make a lot of pan sauces, and non-stick kills that a lot of the time (no fond = sad sauce). While the coating is PFOA free, if you're using metal utensils, SOME of that plastic is coming off. Technically fried/burned food is a carcinogen, so IDK what your tolerance for this risk is but for me non-stick has always felt unneeded and knowing that some of this plastic is winding up in some of my food sometimes.(I'm weird though and find washing dishes meditative, probably due to my years in restaurants) Interesting to get others opinions on this stuff. I could talk knives/pans/kitchen tools for days.