It’s great if you’re not precise and just want big sears or w/e. That’s fine for certain things. And anything acidic leeches so it tastes metallic. I think onc

It’s great if you’re not precise and just want big sears or w/e. That’s fine for certain things. And anything acidic leeches so it tastes metallic. I think once you learn to cook the limits of cast iron become clear. Great for certain things but impossible for many others. Compare to say a thick copper sauté pan and it’s a world of difference in temperature control. The pan changes temp as soon as you turn the gas up or down, etc.