[jimtorr]

Now I have to throw out my cast iron skillet?

No. If you keep your skillet properly cured, and use enough fat during cooking, the food should never touch iron.

I use a good non-stick skillet, because I'm too lazy to properly care for cast iron.

Possibly the best skillets are cheap steel. Inexpensive, so quickly wearing-out doesn't matter. Steel also is harder, so shouldn't shed it's components into the food.

[Deaf Smith]

A 12 inch, cast iron skillet is the only proper way to make corn bread; or use those cast iron muffin pans.