[ThreeKids]

I use a wide, cheap, thin, Teflon pan. I use very low temperature and don't have problems with uneven heating. The thinness would be important for kids cleaning as it's easy for little wrists to handle.

I cook at such a low temp that I don't even worry when little ones get too close. It takes forever and has to be stirred and scraped often. It's that thin layer of foamy opaqueness that does any of the cooking at all and the uncooked eggs run into that spot when that layer gets scraped and set aside in a pile. My seven year old loves to do it or I do it while I do dishes. The yolks come out so creamy and not too mixed in, like the scrambled version of 68 deg. eggs and you don't have to deal with runny whites. We call them stirred eggs. I say go cheap on the pan and replace as often as needed.