Anonymous wrote:I use cast iron and stainless steel. There is a technique to it. My preferred method is:
Get the pan screaming hot, so a flick of water beads up and dances across the surface
Turn the heat down to med/low, add a small amount of oil (or bacon grease haha), and rub it around with a paper towel to get a thin layer across the entire surface
Let that heat for a minute, then add another tablespoon of oil/fat/butter, swirl in the pan, then add the eggs or whatever you are cooking. Turn the heat to low if it’s something delicate, let the carryover heat of the pan do the work.

With this approach, I can scramble or fry eggs without any sticking whatsoever. My pans are well seasoned to start with, which also helps!