i cook everything on cast iron, for like a couple years now. stay away from acidic foods that's pretty much it... or clean it right away. i have stainless for acic foods.... its like you dont want to use aluminum, it reacts

you can use anything on it, i use mostly use bamboo... but i use stainless.. i have a spatula thats stainless works great for fish ... doesnt hurt it

i will say polishing the bottom and side makes a WORLD of difference, do it outside wear a mask

i've used everything on it, soap scrub... just dont over do it.... my "daily driver" lack of better terms is like a 10 inch pan... i dish up and flash it under the sink maybe brush it. the surface is really strong

mind it is polished, 100% difference for non stick you can search for it, always use a little oil, i use butter

remember with cast the more you use it the better, its literally under the sink while hot poof gone i do wipe off excess if anything cause the pipes

also, the thing to remember about cast... NEVER grab the handle, you get these little "slips" like an oven mit to be on the handle.

i was shit drunk one night when i first started using them, hurts man