Anna1111 wrote:
My Mom used Cast Iron - she used a lot of bacon grease for eggs, but they did go "over easy" - she insisted that there was only one brand - Griswold - that worked & was made properly - she wouldn't touch the others.
I'm not a cast iron person myself. Give me a nice nonstick pan any day. I let my sister have all the heirloom cast iron we could find : )
I don't mind cast iron for baking cornbread or frying bacon. It's NOT for eggs, tho', and certainly not without added fat. You don't need any slickener in this copper pan.
Griswold, huh? Never heard of it.