To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Really not. See the lye comments.
I generally wash with dish soap and a chainmail scrubber, then dry with a paper towel. If I remember I might spread a tiny amount of oil.
Yeah I could do better but the point is I’ve done almost nothing to care for them in years.
Pure iron oxidizes without the high carbon content to make it stainless and will absolutely rust if you don’t at least oil it after washing with soap, but seasoning it properly definitely makes a difference in how it cooks.
I own 4 different size/shape cast iron and I speak from experience. Any decent dish soap will still strip the oils that are acting as a barrier to the open air and oxidation, doesn’t have to be lye-based
Cast iron is extremely forgiving of improper treatment. And even if it eventually rusts, you can fix it. I’ve been using cast iron as my primary skillets since pandemic. I know I don’t treat them like I should, but they’re not yet rusted, still have an easy to clean surface that food doesn’t stick to. I’ll probably have to reseason eventually but if that’s not until I’d normally have to replace non-stick, I’m way ahead without putting in any extra work
Edit: sure, standard three cast iron skillets, and cast iron Dutch oven. I also have a set of stainless pans, and some induction ready non-stick for company
It only oxidizes when water can reach the iron. If you have a good seasoning on it, mild dish soap can’t lift it off, and water can’t reach the iron.
Making sure it’s completely dry (I dry mine with heat on the stove) and adding a thin layer of oil is a good idea too. There are often parts of the pan that aren’t well seasoned. On mine, it’s the part that touches the stove that’s most likely to rust.