this post was submitted on 18 Jun 2025
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I know it's a common answer to these sorts of things, but cast iron cookware saves my bacon. My three cast iron pans are basically the only things I use to cook now. I don't even bother to season them.
It really is about 95% as non-stick as teflon non-stick pans, and for the other 5%, it's just iron, so you can scrape up the food with a metal fish slice, no problem - it's been proven you actually absorb dietary iron when cooking in cast iron too, so it's an active health benefit.
My only downside would be its weight. But all the furore about maintaining it and seasoning and all this I have just ignored; After cooking I wipe it down with a chainmail scrubber or a sponge if need be, rinse it, and leave it to dry. It's stayed non-stick and never had any rust, going on 3 years now.