With cast iron I use metal utensils and high heats. We also have enameled cast iron Dutch ovens where we trade the metal utensils for the ability to soak. And stainless steel is the best of both worlds if you’re willing to lose a little nonstick. But we’re in the process of quitting Teflon over health and environmental concerns.

Cast iron can be a real pain in the ass if you make it one, but it’s also amazing for the lazy cook if you let it be. A quick hand wash and dry and toss it back on the back stove burner.

I will admit though I haven’t used cast iron nearly as much since I quit eating meat. It was excellent for meat. It’s also great for other foods that love a good sear like Brussels sprouts