Over the years I've tried all sorts of pans and I've come to the conclusion...

...that my enameled cast iron skillet is my favorite, because:It's five years old and is still non-stick, with little to no maintenance required from me.My cast iron and carbon steel skillets, on the other hand, need to be actively, regularly maintained.My stainless steel pan is great, but eggs will glue themselves to it if I don't preheat and oil it properly.Every other "non-stick" skillet I've owned (Teflon, ceramic, etc.) has crapped out in less than a year.Seriously, I love this pan. There is very little I can't cook with it. I especially love using it for weekend breakfasts. I will first toast my tortillas or bread, then cook my sausage or bacon, then the eggs. In fact, the heat retention is so good that I can gently scramble my eggs by taking the pan off the burner immediately after putting them in.I didn't even have to buy an expensive brand, like Le Creuset. I bought it for $20 at HEB. It has a couple of chips in it, but it's still going strong, as is the $30 Dutch oven I bought with it.Just to be clear, I'm not saying it's the best, just that it's my favorite :) via /r/Cooking http://ift.tt/2sipkIh