I hear your argument about the needs of tenants and don’t disagree about your general point. I just wanted to add that I’ve given up entirely on non-stick skillets. The finish inevitably comes off that I probably ate or it loses it’s non-stick properties (presumably from microscopic portions coming off that I probably ate) and I have to bin it.

So I actually do cook scrambled eggs (and omelets) in a well seasoned carbon steel pan. I’ve made eggs fried over easy in my cast iron. It requires butter and the pan has to be the right temperature (it sticks more if you start too cold), but it’s doable.

It does stick a touch more than non-stick, but it’s not difficult to clean by any measure.