Cast iron leet
In general I find that cast iron is very overrated.<p>> Here's a list of myths about cast iron skillets: (...) You can't cook with acidic foods (e.g. tomatoes) because it'll destroy the seasoning<p>You might not destroy the seasoning but you will get metallic tastes in your food. I don't get why anyone would pick cast iron over stainless steel for an acidic sauce that needs to be cooked for a longer period of time.<p>Also not mentioned downside of cast iron - you need to dry it perfectly every time or it rusts very easily.<p>Stainless steel has better heat retention and distribution, doesn't react with acidic foods, is easier to clean, and never rusts. Nonstick pans are better at being nonstick than cast iron. So cast iron ends up being second best for most use cases but the cult around it is certainly strong. (And I admit that they do kind of look cool).<p>Cast iron = the Python of cooking pans.