>> And you cannot cook good eggs on anything but a non-stick pan. Disagree completely. And I’m not the worlds biggest cast iron fan that swears by them either

>> And you cannot cook good eggs on anything but a non-stick pan. Disagree completely. And I’m not the worlds biggest cast iron fan that swears by them either, I usually prefer stainless. But for eggs I will 100% of the time reach for my cast iron. I don’t know if it’s because I’ve reached that “mythical” non-stick level in my cast iron or what, but any thing from scrambled to sunny side up work great in mine, and I never have problems, and the pan acts pretty much non stick. Heat the pan to the correct temp (I don’t over heat like u suggest is necessary), and use of butter are probably they key. Along with a “well seasoned” pan. Which as u can tell from this thread, there is much debate on how to get there…