I've a big old cast iron frying pan. Got it from my grandmother. It's well seasoned. Very good for steaks or chicken breasts or chops...good for frying sausages and bacon providing the bacon is not wafer thin. But it is absolutely the worst for frying eggs. I use a stainless steel pan for frying eggs and omelettes. The cast iron pan is very heavy and really holds the heat... when I'm finished with it I just let it cool down and give it a good wipe of kitchen paper and a wipe with some oiled paper and it's ready for use again.