

For me, cast iron are by far my most used pans. You know how flannel starts out sort of awful but gets better and better as it gets older? That’s cast iron. Starts out sticky PITA but over time becomes satisfying satiny nonstick surface. I’ve always used them a lot so that’s how my cooking style evolved.
We also have one steel pan we call the Stick pan, sometimes you want food to stick so you can deglaze. My kids use it for potsticker dumplings, and they like it also because it’s lighter, cast iron is heavy. And of course a rice and pasta pot, those are steel.
I don’t buy “nonstick” pans, they don’t last and I’m not convinced they are safe.






Same here. I wash my pans with soap if they need it, dry them well and hang them up. Occasionally will rub a little oil in once they are all the way dry. Have been going for about 30 years, most of them. I did have to train my husband, he was soaking them overnight and that does mess with the seasoning. Now he either cleans immediately and dries it or throws it in the oven dirty to do later.
IME they are nearly indestructible and you don’t need to be so careful. The cast iron is my daily driver and I am not a gentle fussy cook. Just don’t soak them in hot soapy water for hours.