Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
This is your opportunity to ask questions. No question too simple or too silly.
Culture war topics are accepted, and proposals for a better intro post are appreciated.
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Notes -
I think nonstick is still far and away the best option for cooking eggs. Stainless steel is good for other things but not for this specific task. As far as the chemicals go, I'm not worried about that and I don't personally think anyone else should worry either (but to each his own).
For cooking steaks and the like I really loved a carbon steel pan I had (until my wife ruined it and it rusted a ton ><). It was the perfect searing pan - it got hot like cast iron, but wasn't unreasonably heavy like cast iron. I really should get another one one of these days.
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