raw:
the modern anti-stick pans avail make omlette and other fine egg dishs much easier. the same non-stickness can be achieved in cst irion? and carbon steel panns, but only buy much use and efforts to “deason” them. cf the work people will put into polishing and seasoning a cast iron pan. the recent attemp to make a sofetr curdled omlette for joan was almost effortless. trying the same thjing in any other pan, esp the cast iron one in the bar area, never ever workied.
