

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).
The SSA has a great site showing projections into the future of various proposed modifications. That plan specifically does not on its own solve the problem completely (though it does help, extending the time frame for exhaustion of the trust fund out to 2060 or so). If we wish to avoid the exhaustion of the trust fund, we’ll need other measures as well.