Nah, honestly, any more than you need to backwards breathe to enjoy wine
this post was submitted on 07 Dec 2025
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I think that it is a joy to cook with my cast iron pans, but there is a number of caveats that other repliers already mentioned.
One of the points that I did not read yet, is that if you have really acidic foods, your cast iron seasoning will wear out fast. For those use cases, I stick (hehe) with ceramic pans.
Better at what? Most certainly better at splitting someone's skull open if they're in your home without an invitation. Hands down.
realistically, whichever one your most experienced with (and your cooktops are made for) is best
they're all basically the same, the issue is when recipes/directions assume one type of cook setup and the cook doesn't know any better
I have Lodge cast iron and De Buyer carbon steel and I definitely prefer the carbon steel. I do have non stick for things like eggs or pancakes but they don't last forever, I get a few years of use. I recently replaced my old Tfal PTFE with Blue Diamond and I'm quite happy with them.
You can get good sears on nonstick. We've done it for years.
Nonstick is easier to use and clean, but you'll have to buy a new one every year or two, depending on how hard you are on them. Cast iron is practically indestructible in that you can almost always bring it back to usable condition; but keeping it usable takes more care. There's also carbon steel if cast iron is too heavy for you.