Go to any commercial kitchen, and you'll find non-stick pans. eggs and omelettes are just foolproof with non stickz and nothing else comes close. Cast iron is

Go to any commercial kitchen, and you'll find non-stick pans. eggs and omelettes are just foolproof with non stickz and nothing else comes close. Cast iron is heavier, can't cook acidic foods, and just isn't as non stick. They have their place, of course, and are excellent for searing. Oh and wash your cast iron. Soap no longer contains lye, and won't remove the seasoning.