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Most of the care tips you see on cast iron are just superstition.
It’s actually super easy to care for. You just scrub it with some salt and a boar bristle brush, dry it with a linen towel, then store it in a marble sepulchre facing North.
They retain and distribute heat well. Also I can move it directly from my stove to my oven or vice versa
Heat retention is true but when it comes to evenness of heat distribution cast irons are not great. I remember trying out different pots and pans when I first got an induction hob with a FLIR camera and being really surprised.
Copper with stainless steel interior has the best of both worlds. However, it’s nearly as heavy and very expensive.
Yep, I didn’t notice a huge difference between All Clad D5 and copper core to be honest. Certainly nothing big enough to justify the cost. The size of the hob matters more than the heat conduction of the cookware itself.
Hob size does indeed matter, contrary to what everyone says!
I put mine in the dishwasher like maniac. And I don’t season it, I just spray pam on it. Works fine, purists are just being weird about it.
There are a lot of myths and legends around cast iron that are due to older circumstances that are no longer applicable. And spray on oil seems like a pretty efficient way to season given that it’ll apply a fairly light and even.
I seen a quote yesterday that I liked and it seems fitting here.
Tradition is not an excuse to not think critically.
