And of course, that's the next complaint folks have . . . taking care of cast iron is a pain. Well, no, that's not true either. Before using cast iron, you've got to season it. Here is a very simple guide to seasoning cast iron. I've never had to re-season my cast iron pans and I don't use lard or bacon grease to do it. I use vegetable shortening and it works well. You don't wash cast iron with soap. I use very hot water and a plastic mesh scrubbie--that's it. I don't let my cast iron air dry either. After I clean them, I just set them over a medium flame and drive off any moisture.
I bought most of my cast iron cookware at (you guessed it) the thrift store and I've really been able to build quite a collection with those pieces and ones that have been handed down to me or just thrown away. Really, even the rustiest of cast iron pans can be revived with some loving care. I did buy my largest cast iron skillet (12") at Bed Bath and Beyond and with a 20% coupon, paid just a touch over $20 which is really excellent considering the price of a top quality non-stick coated skillet.
There are so many good reasons to use cast iron including the trace iron that gets into your food. My cast iron cookware is versatile and, I think most important to me, basic. Your great great grandma may have used cast iron. It is tried and true and I love that.
From grilled cheese to braised greens . . . cast iron cookware is the truth!
Photo Credit: Simple Intergenerational Cookware by Zane Selvans on Flickr.com