So glad to see your videos again! ❤

We use ceramic for most part, but would love to dive into cast iron eventually! Thank you for showing some good options 😊

Hey which size steel pan do you use? I'm thinking probably should get the bigger one even though I'm guessing you got the 9 inch and it looks decent sized.

Your le creuset skilllet is enamel coated … outside AND inside ( even tho it’s black). it’s NOT raw cast iron. Not only does it not benefit from traditional cast iron seasoning, that process can damage the pan. It will build up a light layer after use that you can leave or clean off if it bothers you aesthetically. Don’t use super high heat. It’s not like a Lodge, for example… it’s far more delicate. Don’t use metal implements. Don’t use harsh scouring pads. Don’t subject to thermal shock.