While I agree with the advice, and all I use are steel and cast iron, I think you need a big disclaimer on "they don't stick." To a new user coming from Teflon, they absolutely stick.
It takes a combination of seasoning and temp setting to get something approaching nonstick, but if we're being honest, it's still not quite as slippery as Teflon. For most people though, I think it gets good enough.
I have found seasoning doesn't affect the stickiness of the pan. My MIL left my carbon steel pan sitting in water, so I had to grind it to the bone to remove the rust. But even with no seasoning, I was able to cook eggs no problem. The key is temperature control. However, the pan started getting rusty from just sitting out, so I ended up re-seasoning it anyway.
> To a new user coming from Teflon, they absolutely stick.
That's exactly what I read everywhere before buying the pans a couple years ago, I was fully expecting things to stick a lot but somehow never had issues...
It takes a combination of seasoning and temp setting to get something approaching nonstick, but if we're being honest, it's still not quite as slippery as Teflon. For most people though, I think it gets good enough.