Quote:
Originally Posted by Pie
Sundae, another point for any fried-egg type application: use a teflon coated pan. If it's a plain steel pan (or aluminum, etc) the egg WILL STICK BADLY, no matter how much butter you use. Not fun to clean.
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I use a properly cured cast iron skillet having banned teflon from my home after the cancer scare a few years ago. I don't know the current science on the coatings but I found them neither necessary nor durable. That said, they are an easy short cut and I believe the carcinogen thing was only at crazy high temps. (not looking for an argument)