I love cast iron. As an ex-chef, I fully appreciate the benefits of cooking directly on metal, instead of teflon. You can treat your pans rougher, yet they’ll last longer. You’re not cooking on microplastics. Plus, you get better heat distribution and retention, resulting in more even cooks and fantastic sears.
There’s one thing that’s always put me off cast iron skillets, though, and that’s their weight. I own a cast iron — it’s a big, beautiful beast. But I also have a thick-based stainless skillet that does a similar job, yet doesn’t require so much hefting about the kitchen. As such, I rarely find myself reaching for my cast iron.
