As others have mentioned, simmering acidic dishes in a cast iron or carbon steel pan will eat away the seasoning, leaving them very much non-nonstick. I use en

As others have mentioned, simmering acidic dishes in a cast iron or carbon steel pan will eat away the seasoning, leaving them very much non-nonstick. I use enameled cast iron, carbon steel and stainless steel, each have their place. I've found a good carbon steel pan to be superior to cast iron for just about everything I cook.