

Well-seasoned, smooth bottomed cast iron or carbon steel can be great egg pans. There’s a learning curve but IMO the maintenance isn’t as daunting as many think.
I’ve got a de Buyer carbon steel pan that we use for eggs most mornings; it doesn’t perform identically to a Teflon pan but it’s still very very good. Maintenance is just (1) a drop of oil before the food goes in, (2) quick wipe under the faucet with a dish brush, and (3) dry with a dish cloth before putting away. I’ve had the pan for almost 10 years now and there’s no reason it shouldn’t last the rest of my life (and then some).
There’s a trick to using box graters that most people don’t know (I certainly didn’t until recently)
The mechanics of pushing down/away are much better than holding the thing upright, dangling it over a bowl or whatever. Easy to just push with your palm too (and keep your fingers out of the way).