[nobodyandproud]

Cast iron wares are heavy.

I had a lovely fight with my wife many years ago, because she threw away my cast irons; in her words it was “dirty” and “sticky” and she replaced them with teflon.

Years later she is a convert—from small, personal pans to dutch ovens that heat retention makes a difference—but I’m called to move them around but she’ll ensure that it gets oiled and seasoned after every use.

We also have high quality multi-ply stainless steel pots and pans but lightweight or not those are used less frequently.

If you only want non-stick without the fuss and don’t care about the health implications, it’s hard to beat teflon.

[axpy]

I used to cook almost exclusively with cast iron but lately I bought a set of heavy carbon steel skillet, they are now my favorites. They have a very similar heat retention as CI but are a bit lighter and that make them a real charm to work with.