Originally Posted by clasher

I'm using some cast iron from the early 1900s and it's still non-stick. I don't think any teflon coated pan will be around in a hundred years and still be non-stick if it's used like I use cast iron. I can fry eggs without having them stick in my cast. Coatings will wear off over time. I like to be able to use stainless steel utensils when I cook too so cast iron has that going for it too. Even if I get stuff to burn to the pan a good seasoning layer can withstand scrubbing. Cast iron has a lot to offer cooks but it does require some love and care. I have to wipe my pans with oil and store them in the oven to keep them going but it didn't take long to get nice seasoning. I cook tomato sauce and other acidic food in my cast iron without worry... worse that can happen is some extra iron in the food.

50$ spent on thrift store cast iron is a way better value over the long term for me than buying new teflon pans every few years. I used to cook at a restaurant and we'd trash teflon pans in about six months and they were pretty decent quality pans. Even in home use I found pans never lasted... granted I wasn't spending hundreds of dollars on cookware but I know that it won't get me anything better than the cast iron. I know cast iron isn't invincible but it's pretty hard to ruin. Personally I'm okay with most people not using it, it keeps prices on nice pieces reasonable for us aficionados.