Cast Iron Cookware Debate

Cast iron pans are cheap, will outlive you, and work nearly as well with enough seasoning / butter :)

Why not just use a stainless steel pan?

Not with properly seasoned cast-iron cookware, it won't.

I only cook on cast iron or stainless steel. I have no problems with the consistency of cooking. No clue what they’re on about

I've never understood the gravity of Teflon pans. I can never seem to keep them non-stick, whether it be because of using too high of heat or somehow scratch the damn thing.So, I got cast irons. It's trivial to keep them seasoned and thus non-stick, and they can take the beating of very high heat -- searing meats -- and any metal utensils or rough substances.

You don't even need cast iron, I use stainless steel just fine.

Get a Carbon Steel pan instead.These are similar metal composition to cast iron, where you can season them with oils, but are forged (ie pressed) into shape, rather than cast. So you get a smooth surface, which is easier for non-stick use and lighter weight.Carbon steel are better for eggs, omelettes, etc, but cast iron are often better for steaks/meats, because they retain heat better. There are tons of videos on Youtube if you are curious.

May I recommend iron or copper pans? No sticking, can be used for your whole life. This new structure still looks nice.

Actually a nice cast-iron pan would be better.

Use a carbon steel or cast iron pan and learn how to season properly. They are very nonstick if you cook correctly in them, and their surface is incredibly durable (I use metal spatulas and I primarily cook on carbon steel and a cast iron griddle.) you can also incorporate stainless steel pots, although stainless pans are not nonstick and very hard to use for beginners.