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 so agree! I feel so much better about using my old cast iron skillet with no toxins in them. I have enough problems from food sensitivities without adding a lot of unnecessary chemical reactions to my food.