Originally Posted by Andy M.
Start the skillet with a little fat and use a lower heat.
Okay, that's another reason I'll keep that skillet just for eggs. I already cook the eggs low and slow, with a lid. I like my bacon crispy, it would take forever at low heat.
It's good to know if I ever have to use the same pan for eggs and for bacon. But, I have enough different pans that I can pick the one I like best for a job. I usually do bacon on ungreased stainless steel.