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

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