If you look at reviews online you'll have a mixed bag of people that love it and people that hate it. I think this ultimately boils down to if you season it properly and use the right cooking technique (like properly heating the pan before adding oil/butter and the eggs). I've used a metal spatula on it a few times and the seasoning held, but I usually get paranoid and use a silicone spatula.

If you're trying to avoid plastic containers, working glasses with lids like these from Crate and Barrel or Luminarc are great for food prep storage or small portion leftovers. I have these jars in the 14 and 21oz. They can also double as wider drinking glasses. The lids will probably fail over time, but the replacements are cheap, and the sizing specs seem to have stayed the same for decades. For even smaller storage to hold things like sauces/dressings I use 4oz Ball canning jars.

Cast iron is great but for some reason I find I gravitate towards my carbon steel skillet more. It may be because the carbon steel pan is smoother and a little lighter in weight. It also heats faster but still has great heat retention.

I used to be a believer of having one nonstick pan for eggs until I got this de Buyer carbon steel crepe pan. The smooth rivets are a nice bonus. Despite the low sides, I can cook up to 6 scrambled eggs in it with no sticking (I have the 9.5" one). It is surprisingly versatile, and I've used it for other things like pancakes, crepes, quesadillas, grilled cheese, toasting walnuts and pecans. Followed the America's Test Kitchen potato skin and salt seasoning method and it has been just as slick as the nonstick pans I used to use, but I expect this pan to last a lifetime and more.