But they do need special maintenance, compared to Teflon pans or ceramic pans, they are the most finicky and hard to work with.
There are a lot of things people have done for centuries. Being old doesn’t make something superior.
The problem with the people who prostletyze cast iron, is they usually assume that everyone cooks like them, but the reality is that cast iron is generally a pain in the ass. I mean just the fact that you need to cover the entire pan in oil Every time you put it away should be enough of an indicator.
You don’t and it isn’t. I cook exclusively on cast iron, and I oil it only before I put some food that requires oil. I use hot water and a paper towel to wipe it clean. Been using it for years, way less scrubbing than stainless 90 percent of the time.
But I use it exclusively and daily, so ymmv.
You definitely don’t need to oil it after every use. The main reason for applying oil is to keep it from rusting while it sits. If you just use it at least once a week then that rust isn’t a concern. Even if it did rust you can just scrub the rust off before you use it.
There is all sorts of special care you can do to cast iron if you really get into it. But if you really don’t care then you can just use it and wash it exactly like any other pan without issue. The whole soap thing is a myth now a days because modern soaps don’t contain lye anymore. Soap is entirely unnecessary in cast iron but it won’t hurt it. Seasoning is adequately acheived just by actually cooking with it. You really don’t need any special process to season it unless you deliberately stripped off all the old seasoning. You can cook acidic foods in it without issue. I do tomato sauce in mine all the time.
Coated pans require way more care. At least I can use proper metal utensils in my cast iron.
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.
