Originally Posted by wallacengrommit
A well seasoned, well cared for old cast-iron pan is supposed to basically be no-stick, and a dream to cook with. Not that I know for sure, but that is what I heard.
A couple of years ago I bought a 13-piece set of Le Creuset. I won't trouble you with its enamel-covered awesomeness. I seriously wear it out, every piece.
But I still use the same old giant cast iron pan I have been using for my entire adult life. I tried to sort of will myself to prefer the new, expensive (and really quite excellent) Le Creuset pan, but it's pretty much no contest whatsoever.
As I said to cookie, the crust you can put on a steak makes the thing invaluable. I don't understand the physics or anything, but I know I might make some eggs or a grilled cheese in the Le Creuset, but if I need to put a scorch or a crust (steak) or a crisp (chicken/duck) on something, I am going with the barbell-pan.
I don't bother putting it away, I use it so much. It just sits on the stovetop with my kettle, ready for action.