I used to use a cast iron frying pan - never washed it, just cleaned it with oak leaves and sand.  In those days I just car-camped and had a lot of Spam and pancakes.  There was enough grease in the Spam that I didn't need oil.

Nowadays all I ever use a pan for is pancakes, fruit compote, thick and thin bannock, scrambled eggs, pizza, and such stuff.  There's no need to use oil for any of that, either, as long as you have a good pan.  I learned about using oil in a frying pan the hard way.

I once had a cheap non-stick pan (Open Country brand) that I used for my first few attempts at bannock.  I added oil to the hot pan and the bannock stuck so badly I had to scrape it out.  I felt guilty tossing the ugly, charred remains into the woods.  It was my only camp cooking failure, and to top it off the pan was ruined.

Now I have a couple different sizes of a pan I got at REI.  I don't recall the brand, but I don't believe they're MSR.  I've been using them for a few years now and they're so good they don't need to be washed - just wiped out.  The key is - start with a cold pan and don't use any oil.  Every meal is a success.

End of brag.