Originally Posted by Snarky
I swear to god you FFs will argue about anything. If you have a way off using cast iron that works for you, do it. It's a piece of archaic metal, cherished because of the lack of carbon in the iron and the presence of carbon on the iron.
I personally treat my cast iron like I would treat a grill. Preheat before cooking, scrap off the crap, hit with cooking oil, then cook on it. Cleaning? I just remove as much crusty bits and nastiness, if I'm outdoors, I might stick it on the fire to carbonize any junk. Once it's black, it's as sterile as it's ever going to get.
Oh, and just for the record, cast iron has about 4% carbon by weight - 4x as much as a "high carbon" knife, but at those levels it clumps and doesn't distribute well for hardening, but is easy to make in a large blast furnace, and so became popular for it's relative ease of manufacture and ability to cast to any shape desired.