Is cheap CI THAT bad? Is it just harder to cook with or are there other problems? I mean the Cuisinart set is nice and all (Excellent Link MTB!!!) but do I REALLY need that much? (and a $600 set is just not going to happen)
I read the soaking CI is bad, and you need to keep it saturated (seasoned) which seems to mean you need to cook with oils and fats. I am trying to stay away from such things, are there alternative ways to keep CI seasoned?
Also, there seems to be several references of iron leeching into the food. As far as I know, I'm not iron deficient, so is this a problem?
Are older CI cookware made any differently, meaning, would a 100 year old CI pot contain dangerous chemicals or compounds, or anything else i should know about?