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France votes to ban ‘forever chemicals,’ exempting frying pans
(www.politico.eu)
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this post was submitted on 04 Apr 2024
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You really do need to make sure that you're drying it, though. If the dishwasher doesn't do a good job of drying it, and you don't hand-dry it, you will rust cast iron. And, yes, you can strip some of the surface off and get a rusted piece of cast iron back into shape, but it's a pain in the rear. Stainless steel doesn't care if it sits around with water on it.
Going from non-stick to stainless steel buys me not having to worry about using metal utensils. It's gonna last a lot longer.
But going from stainless steel to cast iron doesn't really buy me much. I mean, cast iron tends to be thick, but if you want, you can get thick-walled cooking implements that have a stainless steel surface too.
The only thing I can think of that cast iron buys relative to stainless steel is maybe if someone wants some extra iron added to their food -- something that might matter more for women who are menstruating -- but if one wants iron supplements, I mean, one can just take iron supplements, and that gives more control than the amount coming out of cookware.