To ditch the teflon and buy a cast iron pan/skillet set?

[PetticoatSoldier]

I'm in the market for new set of pots and pans and inspired by a brilliant thread recently, where a hapless husband almost cost himself his meat and two veg after cleaning the OPs cast iron pot, I think I would like to go for cast iron! However, I am a bit clueless so hope you can help.

I need a full set of skillets/pots.
and we are willing to put the effort in with the seasoning. I'm just wondering how much effort it actually is and whether they are a bit grotty or if you can still clean them without removing the season?

Should I go for it? Go on, sell it to me please! Please recommend a budget friendly set 😀

(And if anyone can link that thread please do, it was brilliant!)

What about enamelled cast iron pans? Are they good for curry and tomato based dishes?

My Le Creuset casserole is enamelled inside, I always cook curry/spag bol etc in it, it's fine. I've got a plain stainless steel one too, that's also fine.

I've given up on non stick. My pans are all stainless steel now, and ovenware is enamelled, Pyrex or stoneware. I can't see the attraction of cast iron vs stainless steel.

I've just started collecting the Scoville Never stick pots & pans, they are none stick on both the inside & outside.

I can't see the attraction of cast iron vs stainless steel.

The attraction is the cast iron can be made non stick with proper seasoning. I have stainless, but find it difficult to fry in it using small amounts of oil. There's also carbon steel, that you can season too without it being heavy enough to make your arm drop off.

As an aside, I just glanced at Le Creuset, mine was bought when I got married, I remember it being expensive but not jaw dropping. Looked at the prices now and OMFG, how much??. I won't be buying the paella pan now I have two Le Crueset griddle pans too, I shall treasure them now!

Spun iron is a much lighter weight alternative to cast iron. If you are in a position to make an investment then Netherton Foundry’s spun iron pans are fantastic, come pre-seasoned, and they will also re-season them for you.

As a PP has said you will need at least one nonreactive pans in something like stainless steel for certain dishes.