[vash]

i have a smallish carbon pan that is very well seasoned. that is not the silver bullet to all things sticky tho. it's not bulletproof. the seasoning is not as robust as you would find on a CI pan. but if you ruin the seasoning, subsequent uses puts it back fairly quickly. i never do that wipe with oil, heat in an oven, repeat thing to season. i think its an awful way to spend time. i just cook stuff that doesn't destroy itself if it sticks. like a pork chop.

i have two tiny Teflon pans i bought cheap from a restaurant supply house. very slick, and comes into play with really tricky stuff..like thin fish fillets. my carbon pan can handle most egg dishes.

i remember on a camp trip, my buddy got his teflon pan too hot. it let out a fume that tasted sour in our mouths. probably took 5 years off my lifespan.