In my experience a properly seasoned, oiled, cast iron pan isn't materially different than a non-stick for cooking eggs (which is one of the stickier things you

In my experience a properly seasoned, oiled, cast iron pan isn't materially different than a non-stick for cooking eggs (which is one of the stickier things you can do). It's much more flexible. You can bring it to 450-500F without killing adjacent birds, and you can put it into the oven. High heat capacity, better sear on meats. And you can use metal utensils. No matter how you damage it, an hour in the oven with a thin coat of oil and it's good as new. I cook a lot, and I have no interest in non-stick cookware.