I still have a cast iron skillet, but I mostly stopped using it once I got some carbon steel pans. In my experience they beat cast iron in nearly every way. I only use my cast iron now if I need a huge amount of thermal capacity (like pre-heating it to make pizza on or something) or for the presentation value.
It’s hard to talk to cast iron zealots. They’re usually people that never seriousky cooked before and went from cheap, thin steal pans to cast iron and assume all pans are like the thin pans they had before.
Cast iron is fine for certain applications but not many others. I’d fry and egg in one but you can’t make a great matter in one due to the thermal capacity properties they have.
Steel lined copper is the king. But yes they are cost prohibitive for some. Carbon steel is nice too.
"It’s hard to talk to cast iron zealots. They’re usually people that never seriousky cooked before and went from cheap, thin steal pans to cast iron and assume all pans are like the thin pans they had before."
Maybe they are the same people who praise Apple and Tesla products for the same reason?
