I bought a cast iron a few months ago, and I’m learning this thing is pretty awesome. Steak with a great sear? Easy. Sauté or char veggies?...
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The original was posted on /r/castiron by /u/La-Li-Lu-Le-Lo-Snake on 2025-10-24 07:21:29+00:00.

I bought a cast iron a few months ago, and I’m learning this thing is pretty awesome. Steak with a great sear? Easy. Sauté or char veggies? Great. Over easy eggs? No issues.

I’m wondering, then, two questions:

  1. What can’t a cast iron do well? I’m really curious to hear if there’s anything this pan can’t do.
  2. If this pan can do so much, why do restaurants and just everyday people cooking use non-stick and carbon steel pans?

I’ll note that I’m relatively new to cooking (or, at least cooking where I actually know what I’m doing lol), but I’m interested to learn from you all and deepen my understanding!