With companion parrots in the house all non-stick cookware is strictly prohibited. One overheated PTFE (Polytetrafluoroethylene) coated pan will kill all birds in the area within seconds of exposure to the gases emitted. So what is it doing to our bodies, brains, etc. - can't be good.

In learning how to cook on regular stainless steel pans once again I found eggs to be a great challenge. I found the secret being using sufficient oil or butter (actually we use Smart Balance) and keeping the heat lower than you first think is right. Eggs are delicate, cook them gently. Now I am making omelets, scrambled eggs, fried eggs, etc. with little problem.

If I was thinking more about my past and growing up years I would go back to using a well seasoned cast iron "spider" (as my Mom called a skillet). When you finally get it to the right seasoned condition they can be incredibly easy to cook on, but again you have to pay attention to using heat levels appropriately.

Gonna fourth the calapon I have had mine for five years and it still works great. The wok style works for almost anything you would ever want to cook ( and you're already not using metal so youll be fine, my first one was destroyed by a moronic roomate who couldn't understand the concept even though I told him like 10 times).

Stick with nonstick pans, but buy CHEAP ones from the restaurant supply store. (There's one on Aurora Ave N, just north of 145th.) That way, when you have to replace it (which is inevitable - I've owned Calphalon nonstick skillets), you won't be out a big chunk of money.

I wouldn't use cast iron for eggs. It retains so much heat that you're probably ending up with rubbery and/or burned eggs. The best scrambled eggs are cooked over low heat, with lots and lots of mixing. When the curds develop, keep breaking them up. It can take a while, but my god you'll never want to eat them any other way again.

Despite owning a couple of nonstick pans, I cook scrambled eggs in my All-Clad aluminum core skillet. All-Clad is expensive, but it's known to be one of the most consistent brands, beating out the others for things like even heating. Be sure to use a good amount of butter or oil when cooking with them, though, and to preheat completely before putting any food in it. (That's true of nonstick and cast iron, too, but it's essential for regular pans.)

Swiss Diamond. Yup -- Actual diamond crystals in the nonstick surface, and cast aluminum.

If you go the non-stick route, I second Calphalon.

We got a gift card for Crate and Barrel and got some fancy pans and OMG it has greatly heightened my enjoyment of cooking.

A well meaning friend put our small one in the dish washer, it still almost works as good, but the damage is apparent.

When I moved to my current apartment a year and half ago, I got rid of my scratched non-stick pans which I had used for only about a year. Yeah, the surface of those typical non-stick pans gets ruined real quick, and I always had a bad bad feeling about getting the surface materials (Teflon and all) into my body. But because it's easy to clean and usually cheap, I always get non-stick pans.

This time, I found a set of nonstick pans called "Ecolution" that said the surface was PFOA Free water based coating called Hydrolon, and it was eco-friendly. It came with 3 pans in a package, and only cost about $20~25 at Bed Bath and Beyond (if I remember correctly.) If you are interested in checking out this pan, it's the one with a bright green bottom.

I've been using them for a year and half, and they are doing real good. No scratches and it's still doing a good job as nonstick. Only "oops" moment occurred was when the handle of one of the pans got loose a couple of times. Well, I just tightened the screw, and it's up and running again. :-)

I love eggs, too. yummm

The only non-stick pans I've ever had that lasted more than a few months are Calphalon. I've tried all the cheaper ones but finally broke down and bought the Cal. I now have several.