Cooking with cast iron isn’t as old-school as you might think.
My grandparents probably had few other choices, but today the choices are vast, and perhaps a bit confusing, not to mention expensive.
Reserve non-stick for eggs, and that’s about it. The surface is easy to damage and the good ones are expensive.
I have a set of copper cook pots, and I am not going to tell you how much I paid for them, and they are good pots and pans, and pretty, but hardly worth the price.
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I recently bought a six-piece cast iron set for $52. Once they are well-seasoned, they are almost completely non-stick (do not cook eggs in them) and just about indestructible.
I have a cast-iron sauté pan that I still use, and it has been in the family for four generations.
And you can get just about any style pot or pan that you might need in cast iron. Check them out!