I have a 7" GreenPan that I use when I cook one egg, and I scramble the egg first and make sort of a flat omelet that I slide into a breakfast burrito. I only use a few drops of oil, and it might not even need that, but the shape of the pan allows the egg to slide out easily onto the tortilla that I am using for the burrito. When I make the breakfast burrito, I start with a 10" tortilla, line it with thinly sliced turkey or ham, put my Texas bean dip on that plus a small amount of cooked rice or cooked diced potato, and then the cooked egg slides on top of that. Then I add shredded cheese, cover the pan and cook until the cheese melts.

When I am making a 3 egg omelet, I use an anodized aluminum pan and get no sticking with that either. My pan is an old Magnalite (from the 1980s) and has not been made for many years, but I believe it is similar to the Caphalon that is still being made. I also have three cast iron skillets in various sizes, but the disadvantage to those is their weight, plus the sides are steep and therefore eggs do not slide out as easily. I use cast iron mostly in the oven, or in combination with the stove top, such as when I make a Spanish tortilla or frittata. My version of a Spanish tortilla is more like a potato frittata. I also bake cornbread in it. I have a 7" cast iron pan that I almost never use, since I prefer the GreenPan. I have a 7" French steel crêpe pan that I use only for crêpes, and if it were too non-stick, it would be difficult to get the batter to spread around evenly. When the crêpe is cooked, it does not stick and is easy to remove from the pan. I use metal utensils on all of these pans except the GreenPan, as it is the only one that may get scratches. Anyway, I have plenty of silicon utensils to use with that pan.

I agree on the World market non stick pans....I use them often and replace when needed. I like them so well i always keep a spare....so I am never without the small one that works so well for 2 eggs.

My favorite is the steel French #12. The sides are sloped. Easy flip. I also will not ever hesitate to use my small cast iron. Never sticks. I have a ceramic non-stick that sticks. Nice pans. Low heat is fine usually. (stupid purchase)

Not fond of pitch-it cheap pans. Not sure about the surface and if it stops working? Might be breaking down into your food. Or feel cheap in the hand. My French 12 is 30 yrs old.

Certainly not cheap, but Le Creuset has a line of nonstick pans that I really like. They clean up beautifully and are mostly nonstick, completely when they're new. I buy them at their outlet stores. Look for a coupon or call for sale dates, never pay full price.

mxyplux, I have one of those old cast iron skillets to, slick as nonstick and an egg will slide around in there. I have several old Griswold and Wagner pans, picked up at yard sales and online auctions and I love 'em, they aren't as heavy as today's cast iron. Even the old Lodge is better than the new stuff.

Anyway, I make my morning egg in one, I bake cornbread in them, use them to fry chicken. I have a cast iron dutch oven I use to deep fry in, from donuts to french fries. I can sear meat and then stick it in the oven to finish, or I can brown beef, add the other ingredients and finish stew on top of the stove or in the oven. Love my cast iron.....

Elery has an Aeternum pan that he likes, and he sometimes uses a hard anodized Calphalon pan that works OK too, but I like the cast iron best, even better than the Le Crueset that are still nearly unused, but pretty colors.

Annie

I just use non-stick pans for eggs. It's not high heat cooking so I don't worry.

I have carpal tunnel so cast iron, clad or not, is not my friend. Of all the non-stick I've used, Circulon and T-Fal work the best and last the longest.

For eggs I use a Circulon omelet pan. I have them in different sizes because we love eggs and I cook them 4-5x/wk. I've read advice from several chefs that say use one pan for eggs and never use it for anything else. They're right.

I tossed my circulon pan into the garbage. It'as not my definition of slippery....always needs a fair amount of fat to flip an egg.
A "dedicated egg pan" is only necessary for a pan without any non stick coating....it gets seasoned like cast iron does. Not necessary for a non stick.

I have a Zwilling ceramic nonstick that works just fine and is a bit more durable than regular teflon/PTFE. The NS pans, if they start to loose their nonstick properties, will often recover with a baking soda scrub or some Barkeeper's Friend (as long as high heat was not used). I tend only to use my seasoned vintage cast iron for stove to oven high heat items or where it's been called out. The recommendations for SS pans usually revolve around the Leidenfrost effect, to reduce sticking.

I really like my Rock pans. Not so great on the glass top but pretty great on the gas:).

jakkom, I have carpal tunnel issues too, and that's why I like the old cast iron, my small cast iron pans from Griswold weigh abut the same as my newer Calphalon. My 8 inch Griswold weighs 2.5 lbs, almost a pound less than my 8 inch Lodge, which is newer. My 8 inch stainless steel Cuisinart pan weighs the same as the cast iron Griswold, 2.5 pounds, but the nonstick Calphalon weighs 1.5 pounds. I don't have an 8 inch Le Creuset, but I do have a 9 inch one, which weighs a whopping 4.2 pounds. That's just too heavy for me to use for something like eggs, I can't pick the things up to slide the eggs onto the plate, and the sloped sides aren't very good for picking up an egg with the spatula to place on a plate. The Lodge is a pound less, but not much easier on the wrists.

Amazon tells me that an 8 inch Circulon pan weighs 1.8 pounds, only 7 ounces less than the Griswold.

The real problem, of course, is that you can't just go out and buy an old Griswold skillet, you have to search and be very lucky, but a Circulon you can buy on Amazon.

Truthfully, I think all nonstick skillets are "disposable", none of them last a really long time but they are inexpensive enough to not hurt your wallet too badly when you have to toss them and buy a replacement.

Annie

I have a small, old cast iron skillet I use for eggs/omelets. I think it's about 8" dia.. & it's perfectly non-stick & not too heavy either. I use butter for eggs, tho, not oil.

For a small amount of eggs or omelettes, I like my blue steel crepe pan. It may not have been nonstick initially, but after a while, it does not require much fat at all, although I do prefer my eggs cooked in at least a little fat.

I have also heard great things about older cast iron but whenever I go to an antique store or thrift store, the asking price is ridiculous so I have some newer Lodge that is now seasoned nicely and while it may not compare to the old stuff, it works well for a larger batch of eggs or frittatta.

tishtosh, if they are at an antique store, I've never seen one less than $50. I've gotten a couple at the local on-line auction for less than $20 and I bought one deep "chicken fryer" at a yard sale for $2! I've never, ever seen one at the local thrift stores. You gotta be REALLY lucky, because they are, apparently, "collectible". (sigh)

Annie

When I got an induction stove, I didn't have a non-stick pan that would work on it. I got a set of pots and pans from Costco, which I love, but eggs and pancakes were as described above. I really searched for an alternative, without any luck at a price I could live with. Eventually I went with a Liddle Griddle from Amazon for $21:

Stainless steel has never been something considered non-stick! I have a 9" nonstick pan that I use for eggs most of the time.

Eww, it just grosses me out when people refuse to wash their cast iron cookware. You could at least swish it in the toilet before you flush, it'll be comparably clean. It's like setting purses on a counter in a food prep area. (shudder)

Cast Iron was invented in China long time ago because it was cheap and required low tech primitive methods and tools. It is somewhat expensive today because the making of cast iron does not work well with automation.

To me cast iron's quality is a little overrated. Too much maintenance, too heavy, and takes too long to cook. It is in no way as non-stick as Teflon.

I know this offends some people, I don't see the logic in paying $$$ and handling a two ton cast iron Dutch oven for my cooking. I gave away all my cast iron cookware except one to sear steaks.

dcarch

My almost antique cast iron pans were found @ local church thrift stores & yard sales for just a few bucks...

& I always wash them w/ very hot water & a stiff scrub brush. Using baking soda as a scouring powder removes any lingering food smells/residue.