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.
I thought you were talking about teflon and those green pans advertised on TV. I am not so sure we can use ceramics on glass tops, I’ll have to look into it. My Mom died from Alzheimer’s and cooked in aluminum all of her life so I am sceptical of all metals. Dupont giving advice about teflon is like Monsanto telling you that GMO’s are good for you. Call me paranoid Jeff Chandler, I have been called worse!