I still think that’s one good reason for teflon.
That way, in times of need, you don’t have to worry that you are out of woodchuck fat that you need to cook your eggs...
:-) I keep a small crock full of bacon grease. Also, if your iron skillets are cured properly they are pretty much no stick.
I live in the back hills of Tennessee and we were taught how to survive from birth. :-) No city girl here.