The best way to fry.

As I made myself a cripy cheese quesadilla last night in my cast iron skillet, I wondered why chemically-coated non-stick pans are so prevalent. They are usually lighter and some can be washed in the dishwasher, but if the coating gets scratched food sticks, and despite what all the official websites say, I can't believe that ingesting chips of teflon is harmless. With a cast iron skillet, the worst that can happen is increased iron intake.

They do require special care; they must be scrubbed under hot water, but never washed with soap and they need to be completely dry before wiping them down with a thin layer of vegetable oil.