A well-seasoned cast iron skillet is far superior to a non-stick pan. It fries beautifully without sticking, nurtures you with healthy iron, leeches no harmful chemicals, and lasts for generations. If you’re not lucky enough to have inherited a skillet, buy one that’s preseasoned. This will save you the messy task of heating and oiling it yourself. A WORD OF CAUTION: Never scrub cast iron with soap and water or put it in the dishwasher. Wiping it clean with a salt and a little oil will preserve the seasoned finish. It’s a good idea, also, to set a cleaned skillet on a stove eye or in the oven on low heat to dry up any moisture.