It’s rare that something is both healthier, better for the environment, better looking, AND cheaper, so I think it’s worth spreading the information. Buy a cast iron pan! And not a new one, but an old one. The new ones are heavy, pre-seasoned, and rough (so that the pre-seasoning will stick, I think.) I got deep into researching these. Briefly, the 2 best/most well known brands are Griswold and Wagner. There’s tons of information online about how to date them based on the logo types, handles, heat rings, whatever. It’s all super interesting, but I won’t go into it here, except to say that one easy thing to look for is if it says “Made in the USA” on the bottom, then you know it’s from 1960 or later, and apparently that’s when the quality started to decline, so ideally you want one that does NOT say that. If you go to a vintage cast iron dealer, they can get really expensive. If you go to eBay, they are cheaper, but still get bid up pretty high. So- go to Goodwill’s answer to eBay, shopgoodwill.com (you’re welcome!) It works the same, and it’s way less picked over. Next, I found that refurbishing an old pan is super easy. I got a great deal on one, but it looked dirty and terrible. I soaked it in Easy-Off, scrubbed it with steel wool, soaked it in vinegar, and then reseasoned it, and it’s PERFECT. It’s completely non-stick, and unless you somehow manage to crack it, your grandkids will be using it to perfectly flip their over-easy eggs. No more eating Teflon, no more tossing pans that are no longer non-stick after 6 months. Finally, ALWAYS USE A METAL SPATULA!