I’ve got a couple of old cast iron pans from my family and I love them.
Supposedly you get a trace iron supplement from them — which has got to be better than a trace teflon supplement!
I use cast iron for steaks and anything else that needs to sear at high heat.
I've also got some copper ceramic pans which the wife loves for eggs and omelettes. They've retained their non-stick property for months now, and at twenty bucks, if one starts to go bad, I'll just replace it.
We have cast iron cookware passed down from our parents and have always used it for cooking except eggs. Cooks great soups, stews, vegetables, boiled meats, fried meat and vegetables. Also picked up a few pieces over the years at yard sales and estate sales. Some needed cleaning and reprepping but they are great.
Only if unseasoned.
When cooking with well seasoned cast iron, you might get a trace of whatever oil/grease was used in prior seasonings.... still better than a trace of teflon. That's because the seasoning completely encapsulates the cast iron.
In a well seasoned skillet, the cast iron never comes in contact with the food.
I have one from my grandmother and it was used so much the handle is bent. Gumbo rue and gravy over 50 years makes a great pan. Ah, rice and gravy from grandma.