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Notes -
I guess carbon steel, it comes smooth, properly seasoned is quite non stick especially if you use something like the chineese long yao technique - in which you create a nonstick surface before each cooking. something like - get the pan screaming hot, throw couple of drops of cold oil. disperse and wipe with a paper towel wait till the new film is lightly smoking - then throw your cooking oil to make a think layer and drop your eggs. Should be pretty non stick.
If you don't wash it too aggressively, this coating will build into a pretty good seasoning layer, as with cast iron. You can even do it with stainless, if you more or less don't wash it at all.
It works on aluminum, too. I've seasoned my sheet pans the same way I've done my skillet.
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