Cast iron has its advantages: even heating, great for deep frying, blackening, etc., but teflon rules for cooking eggs. I have yet to try the new ceramics but they look promising. I do take exception to their ads where they cook eggs without oil. Oil and butter are the only way to fly
(The objections to non-stick coatings on the basis of health concerns are paranoid.)
My contention is ceramic trumps the teflon (with condolences to my old favorite ironstone saute skillet)
I do take exception to their ads where they cook eggs without oil. Oil and butter are the only way to fly (or fry)
I agree, I got both the butter and the egg in the skillet, but couldn't seem to get the two to stay together, too slippery. I had to swirl the egg around to pick up the butter.
Maybe you saw my post last week, I fried up some onions and green peppers in oil, poured in the beaten eggs (this is a 10-1/2" skillet) swirled it around a couple of times to make sure the omelet was freed up.
I gave it a quick yank and the whole thing went up, flipped over and landed back in place, just like on TV.
It was nice and thin. I had to, and was able to, fold it twice to make it fit on the plate.
My latest excursion was cornmeal pancakes and fried ham, a couple of farm eggs sunny-side up.