If C.I. pans are so good, why are so many manufacturers have gone out of business?
People must not like seasoning them and think they will always stick, which they will if not seasoned.
Progress? They are cumbersome and heavy, and maybe some cooks don’t like that. Teflon coated cookware is fine when new, but they don’t last.
Cornbread made in iron cannot be replicated any other way.
I have a double burner griddle, round skillets, several dutch ovens, and a rectangular skillet.
If you do bacon in them, a cast iron bacon press helps a lot.
Because people don’t know how to cook and take the easy non stick polymer way out.
Plus there frigen lazy
***why are so many manufacturers have gone out of business?***
Because the old ones, if you take care of them, last forever. and “modern” moms want non stick teflon which will scratch and scrape off.
I rarely see a good quality cast iron skillet at a junk store. In the last thirty years I have bought three old nasty looking ones cheap. Cleaned them up and when I burned off the hardened grease they turned out to be very old good quality cast iron.
I’ve heard that a person who eats food cooked in cast iron never will have an iron deficiency.
The market was flooded with cheap cast iron, people didn’t know the difference. It was horrible. Some always think newer is better too. I have tried other stuff, didn’t like it.
Cast iron has to be quality to be good, and the good stuff is not cheap.
The old Griswold, Wagnor I still use every day were my mother’s, around 80 years old and still work perfectly. If I wanted to buy a new one it would be a Lodge.