> you can't get any fond to create the pan sauce I often reach for stainless for sauces because the fond comes right off and you can scrub it clean, but you ca

> you can't get any fond to create the pan sauce I often reach for stainless for sauces because the fond comes right off and you can scrub it clean, but you can absolutely get a fond on cast iron, even deeper than stainless. It’s just more of a mess to clean up if it doesn’t come off completely. > And you cannot cook good eggs on anything but a non-stick pan Pretty sure humanity cooked eggs before we decided to put Teflon on everything. Either iron or steel, you just need to preheat very well and use a bit of oil.