The old beat-up Lodge skillet vs the fancy new ceramic one I got as a gift
I mean, I tried to like that ceramic pan for about 6 months. It was nonstick at first, sure, but after maybe 3 uses the coating started looking scratched and weird. Then I went back to this rusty old Lodge cast iron I found at a garage sale for $8 in Columbus. That thing has seen maybe 20 years of use and it still works like a champ once you get the seasoning right. The difference is cast iron just gets better with time, while the ceramic stuff is basically a ticking clock until it fails. For under $10 I got a pan that'll outlive me, but that $60 ceramic one is probably in a landfill now. Has anyone else had better luck with cheap cast iron than with the expensive fancy pans?