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My kitchen, as any good kitchen should, has both non-stick and cast iron. Each pan has it's own strengths and downfalls. Just like a carpenters work shop, you don't have just one tool. A good kitchen has the many tools for many jobs. I have non-stick skillets, two sizes, a huge collection of cast iron ranging from various size skillets to dutch ovens and stainless steel.

Non-stick cookware is great for eggs, pancakes and other sticky stuff. No matter how well seasoned a cast iron pan is, scrambling eggs is not a great idea. Non-stick skillets are also great for sauteing. The main drawback to non-stick is that sooner or later, the coating flakes off. My two skillets are very high quality Calliphron. The coating is tougher and will last so much longer than your basic Wally World bargain pan. You just need to remember to wash with soap and water by hand with a soft cloth only, dry right away and always use plastic or wooden utensils. Also be careful when storing so that other cookware doesn't scratch the surface.

Cast iron can be used for just about everything. A really well seasoned, deep black pan will not have much of a sticking problem. I have one that can fry an egg so slick that I don't need a spatula to flip it. Once a pan is well seasoned, it can take on almost any task. Where cast iron shines however is in cooking meat. The seasoning in the pan gives the meat a wonderful flavor and you always have enough bits stuck to the pan to make a great sauce when you deglase with wine or broth. When it comes to frying chicken, I'm sorry but cast iron is your only choice here. No other pan can handle the job like a good 16" cast iron pan. What you can't cook in cast iron are tomato dishes. The acid in tomatoes will cause your pan to rust and you will have to season it all over again. For tomatoes, stainless is your best bet.

Never let soap near your cast iron. Clean with hot water and a cloth and clean right away after using. Don't let the pan sit dirty or the food will dry and stick and never soak your pan. I have a plastic scraper for the stubborn stuff that works great. Dry your pan right away and oil it with Crisco before you put it away. Storing is no problem at all. Stack them all you want, you can't hurt them.

The only other drawback to cast iron is weight. If you have arthritis in your hands, lifting a full pan will be difficult. Of course it is the heaviness that makes the pan cook so well because you get a nice even heat.

If you want the quailty of cast iron without the worry of seasoning and cleaning restrictions, La Cruset is a good option. It is cast iron with an enamal coating. La Cruset pans are much easier to care for, you can cook tomatoes and you can't beat them for cooking sauces. You won't get the great flavor of a seasoned pan but that is about the only drawback.

The bottom line is don't choose. Get the proper tools to do the job. Buy two or three good non-stick skillets and don't be afraid to spend the money for the good stuff. Get two or three good cast iron skillits and at least one dutch oven for roasting. I also suggest a la Cruset sauce pan, some stainless steel sauce pans and stock pots and a good carbon steel wok. That is everything you need to have a well stocked productive kitchen.

Learn more about this author, Gail Wiley.
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