Originally Posted by
WadePatton
i'd rather ingest tin than teflon. but most days i ingest ss and 100-year old cast iron.
sidestep:
have no use for a cast iron saucepan, (since all the CI comments) but started with cast and later learned of the good _old_ cast and now collect and use that. my main ride (again this is cast and skillets, not saucepans) is OVER 100 years old. my main collection is at least 100 years old. the stuff is difficult to wear out and i love old things that still work as good as new-or even better.
I put this in here because Lodge of South Pittsburgh keeps getting mentioned...yes they make current stuff. but it's way heavier and is no longer ground after casting. Better than no cast iron, but the old stuff is so much nicer. If you were put off by the weight of Lodge (and most all post-1957 cast), you should get a piece or two of the old stuff. the very earliest stuff (pre 1900) runs a bit light, but from 1900-1950's is all pretty good.
beware that you can etch SS with acidic foods. get all acidic foods away from metal as soon as practicable. i'll go tinned copper when i go.