As you can see from the pictures, we make this recipe in our cast iron griddle, which is (IMHO) the best tool for the job. Cast iron is basically nonstick - as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. (Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures.) Cast iron is generally relatively inexpensive, by cookware standards. Moreover, it will last you a lifetime: I've even heard of people handing their down to children or grandchildren at the end of life. One final word about cast iron: if you find a cheap second-hand pan that looks rusted and lost, grab it and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here's a great tutorial on "Reviving Old Cast Iron.") If cast iron is something you're thinking about investing in, I suggest starting with a 10-inch chef's skillet and following it up with a 10.5-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate.