i've been noticing this phenomenon in so many ways lately... when we try to make something better than the way nature made it, it ends up being bad for us in entirely new (and usually worse) ways.
so, it's back to the cast iron. this american made beauty serves me well for all sorts of uses. there is of course the humble over easy egg (our favorite)...and there is the slightly more substantial frittata that goes easily from stovetop to oven. pancakes cook up nicely... as do salmon burgers. with the addition of a spare lid, i can fry up potatoes quicker... adding kale for the last few minutes until it turns just a bit darker, but doesn't wilt completely. i also treat this pan like a wok to stir fry vegetables.
one cast iron skillet is all we need.
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