Right with you there. Weening myself off the non-stick, tho still use it for eggs. Haven’t mastered the cast iron for that yet.

Yesterday morning was cuts of tri tip in butter w salt. Same pan later cooked my dinner: sirloin w mushrooms (pictured). For that I added butter plus a couple teaspoons each of soy sauce, cider and blue agave.

That residue is what blackened this morning’s ham slices, 3 eggs and slice of Swiss (guilty pleasure)