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The only thing that I need a nonstick for is a French omellete or French-style scrambled eggs. Because with stainless steel, carbon steel, or cast iron you need heat in order to prevent sticking.

Apparently it's possible but hard to do in stainless steel:

https://reddit.com/r/cookware/comments/1ove4wy/finally_a_non...

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I just make them fast and I add a little slurry of potato starch and water or milk to the eggs. Around a teaspoon to 2 or 3 eggs.

I just get the pan hot, add oil, dump in the eggs, shake the pan with the fork agitating, but not touching the bottom, take off the heat or reduce to low depending on how it's going, switch to a rubber spatula, add filling, fold and plate in the traditional way.

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