if I had a gas stove I'd probably be less scared of cooking in cast iron. I own 2 cast iron pans that I reseasoned a few millennia ago but probably need to be scrubbed and reseasoned again. but something about cooking in a pan i can't sanitize skeeves me. also I have a shitty ceramic coil stove that takes 10 years to heat anything other than aluminum up. my cast iron1 pot is such a good pot but boiling water for pasta in it takes literally 45 minutes
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it's from a 1970s company that made cast iron but I think it's steel? the outside was definitely coated in some sort of orangey colorant, and it's shiny silver not the dark iron you expect, but the Internet claims my pot is cast iron. I don't know enough about cast iron to dispute it. I wash it with soap and water and there's nothing wrong with my pan
retraction: I regoogled the company (club aluminum cookware) and actually they were an aluminum company! so my heavy ass pot is probably aluminum actually. still takes 1000000 years to heat up, but whatevor