It works for fried eggs just fine. As well as Teflon, really. I find with scrambled eggs the cooking fat mixes with the eggs and everything ends up sticking if I'm not careful. I combat this by warming the eggs in warm water first and cooking the eggs over a very high heat. Honestly it really isn't an issue for me anymore, but it's the only area in which the skillet can't completely outperform teflon. Cooking scrambled eggs in a Teflon pan is brain-dead simple and, in my experience, can't be matched by the most perfectly seasoned skillet. It's like magic.
Originally Posted by namelesswonder
I'm a weak man...If I give myself a few feet of leeway, I burst through all of my prohibitions.