After some research, I threw away all the non-stick coated pans as they are not the most healthiest ones. The cast iron is by nature non-stick if you know how to use them. I usually let the pan heat up properly and then add some tallow/ghee and let that heat a bit. The eggs/meat/stir fry come up perfectly then! I even did pancakes in such pans and with the right amount of ghee, they come up superb!