I hate cast iron so I am in favour of this.

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Exactly. It feels like they just ooze dirty oil no matter how much you wipe them.

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If you treat cast iron with the same care that a non stick pan requires with just a little bit of oil it will be better over time. With those same instructions an average non-stick pan, used daily will degrade in 5 to 10 years. Iron is heavy and inconvenient, but carbon steel pans run 90% of the Michelin rates kitchens you will find. Cast iron can do much of the same work at home and, in the US is much easier to find. A 10 inch Lodge cast iron pan can be found in any X-mart. A 10 inch Matfer Bourgeat is a bit pricier and harder to source. Good luck with pan fried fish in a non stick pan after a month. Same with cooking 40 burgers or omelets a day for a month. 2 of the items I mentioned could do that easily. The average non-stick pan could not.

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Ceramic rules.

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I threw my cast iron away about a year ago. Just couldn't get the hang of it, probably a me problem. Moved to a stainless steel, and my goodness, the crust I get on meats is unparalleled.

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Meanwhile, I'm like "huh, maybe you should learn how to cook, but you do your stuff, that's your own business".

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Ceramic is great for some things.

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Like, cooking.

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In this thread are people trying to use one tool for everything.

You don't use a screwdriver for everything.

Likewise, in the kitchen, you don't use the same utensil for everything.

And I'm sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can't cook with just that.

If you actually want tasty food, you'll need some hardware. There's just no way around it.

Disclaimer, I'm French, and an actual cook.

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Cooking some things.

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Are we talking the same ceramic here? It sticks less than with teflon.

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Good a non-practising French, thought I could smell you through the screen for a moment.

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Well, yes and no. Ceramic is roughly on par with Teflon nowadays.

But for example when your searing meat, inox is usually considered superior (it would be ok for eggs though).

When you're roasting potatoes, ceramic is definitely at the bottom of the list.

Each dish has its appropriate tool.

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Ya the smug alert in that one was to high

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I was giggling uncontrollably, and I knew that a US guy had to have replied to one of my posts with something hilarious.

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Maybe I'm doing something wrong, but I can't cook eggs for shit in ceramic. Give me a stainless steel or teflon pan and I can knock out a perfect french-style omelet, but give me a ceramic pan and suddenly I'm clueless. I genuinely don't understand what could possibly make such a significant difference, but I swear it's true.

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And engines.

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And turning it away from the water jets

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What are your cutting boards made of?

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As a mild ph adjuster, you would have to soak your cast iron in Dawn (platinum only) for hours, which would ruin your seasoning no matter the detergent used.

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The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle's kitchen to a fire pit in a peasant's hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it's what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn't worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

And those that fear cast iron cookery, get over it.......They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.