I love iron cookware. They can’t be beat for durability. Properly seasoned, they are as good as nonstick pans. The bane of iron skillets is soap – I rinse my cookware out with water while it is warm (not hot) to preserve the nice black surface. Stovetop steaks brown nice as do hash browns. Stir fry? No problem. It can be tossed in the oven to bake corn bread.
Another plus is cast-iron cookware is inexpensive. I’m talking $20 for a preseasoned 12 inch skillet
Only two things have lasted in my marriage: my wife and my iron skillets.
DtC