Steve Freides wrote:
>
> Gary wrote:
> > I don't use non-stick skillets.
> >
> > You want ice-skating food?
> > Use a well seasoned cast iron skillet or....
> > use a plain stainless steel skillet and melt butter on it at low temp
> > before adding the egg.
>
> +1 - our 12" stainless and our cast iron, about the same size, get used
> more than any other pan/skillet in our kitchen. They're both great.
>
> Fat is _good_ for you - make your eggs swimming in olive oil.

None of my eggs will ever combine with olive oil

Gary