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

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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.

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I find it amusing that as someone that actually spent years learning how to cook, and that I took the took the time to understand the chemistry and logic of cooking, I'm downvoted because:

I'm ffrench (because a fair number of users are idiots, and yet I'm still here)
or they believe they can cook with a microwave (unlikely)

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I use cast iron for most of my stovetop cooking, but I'm sure it's because my cooking style evolved around them, they were so cheap and absolutely the best pans I could afford. They become nearly nonstick, can go from stove to oven to grill, even fire. So for something like $5-20 each I accumulated a set over time, and I love them. We do wash with soap, dry right away, it doesn't kill the surface. Now I have some money for pans, we do have one gorgeous stainless All-Clad skillet I call the "stick skillet", my kids like it. But in terms of PRICE to quality, cast iron is where it's at. That one All-Clad pan cost almost as much as all my cast iron put together.

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and body armor

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Carbon steel has the heat storage of cast iron but transfers it fast like aluminum. I thought a cast iron seared steak was great until I used carbon steel and omg is it so much better.

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Your "basic chemistry" doesn't match up with the lived experience of the plethora of people that frequently use cast iron/carbon steel. And yes, it doesn't matter what type of pan, including non-stick, if you want your food to taste good you're probably gonna start by heating up some fat. You're only building excess carbon in a cast iron/carbon steel if you leave on bits of burnt food and season over that. If you clean your pan properly (with soap and hot water, because that's totally allowed), that won't happen. Tons of people cook with cast iron/carbon steel every single day and have absolutely no problems with it. And don't get me wrong, I'm not saying everyone should only cook with cast iron/carbon steel, all I'm saying is using those pans is way less finicky than you're making it out to be.

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If you're drying it properly you really shouldn't be getting any rust. I sometimes get a bit on the handle loop but that's it.