I tried cast-iron (mostly for pancakes) but found that it heated very unevenly (to the point of burning food in the center and not cooking food at the edge).
I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks.
I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks.
[1] https://en.wikipedia.org/wiki/Leidenfrost_effect#Leidenfrost...