They are so versatile. I’ve had an old school Lodge full cast iron skillet for years and I’m not joking when I say it’s one of my most prized possessions.

Hah, I just leave my 12" lodge skillet on the stove too! I used to cook with nothing else, but I ended up with iron overload. I wasn't careful about not cooking acidic stuff in it. I didn't think I had to be, everyone said you barely get any iron from it, but my vitamins already had all the iron I needed and I guess the tiny bit of iron ended up accumulating in my body from using it 2-3 times a day. I also cook nearly all my meals. I still love my lodge cast iron death, but I have picked up clad stainless steel stuff and the enamel shouldn't have any iron issues for me.

I did recently upgrade from my non-stick set to a Henckels set of ceramic lined stainless steel.

Those look really interesting, and no pfoas or ptfes. I just recently scrapped my non -stick stuff. How does it compared to teflon as far as food not sticking? I always liked being able to cook eggs without any fat.

Just be careful with the ceramic in that it can chip.

Yeah, and scratch. Won't be using metal on it and hopefully nobody drops it. Might break a foot too!