>otherwise your seasoning is gone. And iron leached into whatever your eating. I know thats considered in the myth category, but I have at least one dish Ive

>otherwise your seasoning is gone. And iron leached into whatever your eating. I know thats considered in the myth category, but I have at least one dish Ive prepared that ended up tasting pretty metallicy. Could be expectations manifesting reality. I think people get turned off to steel when they put a new pan on the stove, dont let it heat up, bake something to it, and its an arm and a leg to clean the first time. Unlike nonstick, it has a bit of a learning curve. Cast iron doesnt show stains the same way, and you can use a chain mail scrubber. Scratching steel does slightly change its nonstick properties, so dont use steel wool.