Alternatives to non stick coated Teflon pans for cooking eggs / spanish omlette etc?

Blue steel, a lot like cast iron but a bit lighter, less breakable, needs to be seasoned but will be non-stick if treated well.

I thought blue steel was a 'look'...

I had heard that non stick pans can be dodgy but can people send links to these cast iron pans they recommend. Is it the Le Creuset type pans?

Even without genetic condition you can get overdose. Google for iron toxicity.

The other problem with cast iron is

"More than half of cast iron cooking pots recently tested by consumer watchdog were found to have released various metals exceeding global safety standards, with one possibly containing carcinogenic substances.

The Consumer Council on Monday revealed that four of seven models of cast iron pots tested released metals such as cobalt, lithium, aluminium, arsenic, cadmium, iron, chromium, manganese or vanadium that exceeded global standards."

I got two cast iron, teflon coated, Le Creuset fry pans about 20 years ago. Lovely for a while but then the coating started to break down and flake. So I took a wire brush fitting on my elec drill and cleaned them both back down to original cast iron and gave them a good seasoning. Much better than original coating and a real pleasure to use. Great for eggs and omlettes and lots more besides.

I bought a German Woll titanium coated frying pan about 10 years ago at the Ideal Home exhibition and it's still going strong. Subsequently bought a complete set of pots & pans. Wouldn't use anything else. Still using them all. Saw them again at the Ideal Home show (RDS) last month. They have a demo stand and sell from the stand. Not cheap but still non-stick and very durable after many years.

https://www.facebook.com/wolldirectau/videos/special-woll-cookware-tutorial/509214280520876/

Don't think that's going to work for a fried egg or a Spanish omelette!

I don't have to season the cast iron pans at all. They get washed in hot soapy water with a liberal wire scrubbing if needed.

My steel wok gets similar washing and then dried over heat and a rub with a drop of sunflower oil on a paper towel to keep the rust away.

They are plain carbon steel pans that are lighter than cast iron, less brittle, can be used in much the same way, but lighter.

Still induction compatible, I like the De Buyer Mineral B pans.

These are the types of pans you will see on lots of cooking shows in professional kitchens, they go black over time.