In article >,
Wilson > wrote:

> Yes, I too have a nice seasoned black cast iron pan which works fine with
> eggs. I'm just a little lazy about cleaning it and re-seasoning which is why
> I thought I'd try the stainless steel.

Clean and re-season it? Huh? After using the cast iron, cool it a bit
and sprinkle it with a lot of plain or kosher salt. Scour with a paper
towel and wipe out. That'd be it. No water involved 98% of the time
when I do it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.