Before someone claims to the contrary - I basically only use TWO pans now for all my cooking - both 14" carbon steel pans I initially conditioned that have only gotten more non-stick as I've used them. I regularly cook over-easy eggs, scrambled eggs, and other foods that are apparently only possible in teflon non-stick pans if you believe the literature.
Before putting in your eggs, heat up the pan and put in some oil/butter. A spatula that can scrape well (flat-nosed, or moderately flexible plastic/silicon) is also helpful.
For a spell some years back, I had a game of "find the worst pan in the kitchen and see if I can cook my eggs without them sticking". Not quite a 100% success rate, but pretty close. (That was mostly scrambled, though. Fried eggs and omelettes are more difficult.)
It's true that a non-stick pan makes it much easier a beginner, but the downside is that said beginner will destroy a non-stick pan within weeks.
[1] https://www.victorinox.com/us/en/Products/Cutlery/Accessorie...
[2] https://www.nytimes.com/wirecutter/reviews/victorinox-slotte...
There is. Seasoned cast iron.
The problem with cast iron is that it requires work to season it properly and maintain it. People are lazy.
> There's no good substitute for PTFE in rain clothes either.
They used to use oil and wax. They were called oilskin coats. I'm not sure if it's because they are niche, but now such coats are pretty expensive. Problem: Cost.
So you're right in some sense - the alternatives don't provide us with the same level of cost and convenience.
Oilskin coats are also much heavier and less effective at keeping out water. The main problem isn't cost, it's that they're much worse as rain wear.
I cook a lot, and I have no interest in non-stick cookware.
The only way I've heard of people screwing up is by to using it infrequently. If you season with canola or vegetable oil, and use it every time you cook, then the patina takes care of itself.
To clean, scrape using chain mail or a plastic scraper, such as the ones from pampered chef or lodge, and be sparing with the soap. Do not put it in the dishwasher.
If you ignore the above, then scrape off as much of the old patina as possible, then coat lightly with oil + bake at 300 for an hour.
Compare the above to non-stick, where getting it near anything sharp destroys the pan, and you have to buy a new set every 1-5 years. Re-seasoning a pan is much less effort (and cheaper / more environmentally friendly) than shopping for a new one!
Also non stick burn when they get hot which is an awful trait in a pan. I cook some insane fish and beef and it is the most braindread process with a cast iron.
I don't think the issues for the well-known brands have much to do with the materials. Instead, I think it's because there are a few traditional brands using traditional (non-optimized) production techniques, then charging large margins.
That's fine if you want to pay for the best of the best, but it would be nice if there were a bargain route too. e.g., for iron cookware, two good brands are Lodge and La Creuset. Heirloom-quality Lodge pans start at $25; La Creuset is many times more expensive because of the [traditional] ceramic coating.
I don't know of a company that's comparable to Lodge, but that makes oiled/waxed outerwear.
Barbour traditionally made "oil coats" for fishermen. Then later waxed cotton jackets for farmers in the UK. They last for generations, you can rewax and repair them.
Belstaff made waxed motorcycle wear.
Both do amazingly high quality, if expensive, modern waxed and oiled cotton or canvas jackets and clothing.
Unless you count the workers in the foundry that is making them.
Needless to say, don't do that and cast iron presents no risks.
At the end of the day, a really silly reason to swear off cast iron.