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Carbon steel is much better than cast iron! It takes some time to build up a nonstick coating (seasoning), but once you do fried eggs will glide around like they’re on ice.

I have a Mauviel that I love, but the Matfer Bourgeat is better for eggs because it doesn’t have the steel rivets on the inside of the pan. Both are made in France and cost like $70.

This is a solid explainer on carbon steel pans: https://youtu.be/-suTmUX4Vbk