I’m with you. Started working to eliminate Teflon from the kitchen and went full cast iron, but eggs were still a challenge… Until someone turned me on to carbon steel.

It’s lighter (not as light as an aluminum pan with Teflon, but significantly lighter than cast iron) and takes the same abuse and seasoning as cast iron.

Sawagani - Japanese river crab. They’re tiny; about the size of a US nickel and you eat them fried whole, shell and all. Apparently they aren’t exported any more, but I had them at a sushi restaurant in Austin around 2000. They were delicious, like extra-crunchy crab-flavored popcorn.