Originally Posted by
vschieve
I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.
I had the most amazing 15” cast iron fry pan, that was my grandmothers, that I used for many years after she passed. One day while making spaghetti sauce, I picked it up to pour the sauce on the pasta, and the handle “broke” off leaving a “V” shaped crack in the side of the pan. I cried over the loss of that pan... I still miss it.