I really loved your answer since it puts into words a lot of similar thoughts I've had on cookware since I see too much cast iron love IMO. It's got its uses, but not like it does everything.
Also, to add to people's toolbelt: Carbon steel make food go hot fast and acts like cast iron (with how seasoning works and the surface interacts with food which also means it's harder to clean) but much lighter so you can more easily use techniques that move the pan or wok without tiring out your arms and wrist. Great for frying.
I really loved your answer since it puts into words a lot of similar thoughts I've had on cookware since I see too much cast iron love IMO. It's got its uses, but not like it does everything.
Also, to add to people's toolbelt: Carbon steel make food go hot fast and acts like cast iron (with how seasoning works and the surface interacts with food which also means it's harder to clean) but much lighter so you can more easily use techniques that move the pan or wok without tiring out your arms and wrist. Great for frying.