[Aliantha]

We have no teflon in our house at all. I don't like it anyway. It always just peels up after a while.

We use all stainless steel cookware with the exception of the wok which is an old rock coated dinosour (and I'm planning on replacing it soon because it's getting too heavy for my wrists to cope with).

I don't find that my fried eggs stick to the pan if I've heated the oil properly - which is normally the case because I cook them after the bacon - and I find that my fried/poaching method causes them to stick even less. Probably the moisture from the steam I suppose.