Comment by nateweiss

I find that olive oil combined with a bit of butter works pretty well in non-nonstick pans. I start with maybe a teaspoon or so of olive oil in the center of the pan and let that heat up a bit, then add a small amount of butter and wait for it to melt and bubble, then crack the egg directly over the puddle of oil/butter. This has worked well for me, even in otherwise testy pans like worn-out nonsticks, iron skillets, etc.