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I love cast iron and also my good quality non-stick, different uses for both, but if I could only have one it would be good quality cast iron. When my cast iron gets a bit crusty on the outside I put it into the self cleaning oven. That burns off all the gunk and leaves it a bit red. I wash all that off, coat it with vegetable oil or lard and re-season in the oven. There are lots of instructions for re-seasoning on the web. When mine are well seasoned I do cook tomato things with no bad effects. A good site if you love cast iron or to find out how to keep it etc. is:
http://www.camp-cook.com/forum/

Cast iron is indestructable. I have used metal tools on mine for years and it's fine (in fact, that was it's main attraction over non-stick for me), I just reseason if I've manged to scratch a bit of the seasoning off. I've also had no problems using soap on mine or with acidic foods including tomato sauce. Sorry to be so contradictory but this is just my experience.

Cast iron is nowhere near as non-stick as a real non-stick pan so don't expect eggs to just come off easily without a thin coat of oil. What's left will cook off if you let the pan stay on the heat for a bit longer, the egg will just curl and peel off. Anything else, use a scouring brush or pot brush and it'll come off without too much trouble.

Cast iron also slightly prone to hot-spots than good quality non-stick but if you let it preheat for a little bit, you'll be fine. It can also be brought to a much higher temperature than non-stick. Cast iron griddles make the very best pancakes ever and my cast iron skillet works really well for searing meat and then goes straight into the oven for a nice slow braise.

If you've managed to get the layer of seasoning too thick (didn't wipe off enough oil before heating it up when you initially seasoned it), it might flake off into your food. It won't hurt you, I don't think, but black flecks are unattractive. If that happens, get a really abrasive scrubber like one of those metal scouring pads, scour off the seasoning and season it again. You can do the same if you've picked up a rusty pan from a thrift store or flea market.

I have never used nonstick so I can't tell you very much about that. But a few tips on the cast-iron...

You don't have to be a purist about the soap. I've never noticed it affecting the taste of the food. What it does do, however, is dry out the seasoning. So if you use soap and it looks dull afterward, just dry it carefully and rub it with a little unsalted fat. Shortening is best (I don't eat the stuff, but I use it on the pans.) Vegetable oil is okay, but the residue will be a little sticky. (You can rinse it off before the next time you use it.) The fat will keep the iron from rusting, and will 'bake' onto the skillet the next time you use it.

For the first month or so, use the skillet only for fatty cooking - bacon, greasy burgers, shallow frying, or (if that's too artery-clogging) sauteeing vegetables. Nothing with a lot of water yet. After that you can graduate to leaner meats and dishes with a little water or deglazing. Don't cook long-cooking stews or acidic foods like tomatoes until you've got a nice shiny coating built up (and even then, check to see if you need to oil it after cleaning up.) Some people say if you want to do trickier things like omlettes, you should use the pan for just that. I don't think it matters as long as you keep oiling when you see the seasoning is dry.

If food sticks at first, soak it for about half an hour with water to cover the surface and a spoonful of baking soda.

After about a year of good treatment, iron cookware can take a little more abuse. You can wash it (by hand only) with your normal dishes and get away with oiling it less. If you cook a lot of fat you'll probably never have to oil it, but if you cook lean, you'll want to oil it more and probably reseason it once a year or so.

Okay now I have a question. I got a panini pan and press for Christmas in enameled iron. The inside is 'porcelainized.' I'm supposed to not season it, but I'm under the impression that it will rust if I leave it wet. Any tips on caring for that?

Y'all, I'm quick to admit that cast-iron pans are fantastic. However when talking non-stick, non-stick what? Aluminum or stainless steel?

See, I own a 8-inch non-stick pan specifically for doing eggs and it's an aluminum pan (Calphalon) -why? Because aluminum responds much quicker to temperature changes than steel, and forget about quick temperature changes w/ cast-iron, because it holds heat like a brick out of an oven.

Specifically with eggs on cast-iron, you can't start at low heat agitation and then a quick crank to high heat right at the end.

Aluminum (and copper) pans are the big play when it comes to the fastest pans for temperature control, hence why multi-clad pans mix them in.

J.

PS-
As much as I'm not a fan of pushing celeb cookware, here's a good deal for $20 on Amazon for the Emeril pan:

http://www.amazon.com/Emerilware-Hard-Anodized-8-inch-Non-Stick/dp/B000CPMTU2/ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1232559553&sr=8-8

Keep in mind what type of stove you have. My parents only have cast iron, and gave me some when I moved out. My first place had regular gas stoves, and worked fine - but the place I'm currently renting has halogen stoves, and it's near impossible to get the cast iron hot enough to cook (esp the bigger pieces).

I like that you can purchase cheap non-stick pans and then just throw them in the dishwasher, but I would much prefer the cast iron!

Cast Iron is also a lifetime investment - I asked my mom about her Cast Iron dutch oven that she uses all the time, and she told me she got it in the 60's (and that it was probably old when she got it!). I dont expect my non-stick pans to last even a couple years....

My only pan is a cast iron and I never looked back. I never use soap - everything wipes right off if you always wipe it with a few drops of oil after cleaning. I have had to scrape and re-season once after getting gross, but otherwise its fantastic. I cook meat in it in the oven and the stove top, fry eggs in it, bake pies in it, vegetables, cornbread, chicken. I mean everything. I just bought a Lodge dutch oven (Target just started carrying Lodge for unbelievable prices. 5qt Dutch oven w/lid for only $29.99!!! Super deal.) I can't wait to start baking chickens, making more soup and stews so much more. I would only wish to buy one with a lid or a set with interchangable lids.
I'm a 100% convert.

Though enameled cast iron can be prohibitively expensive, I've managed to pick up a half dozen pieces very cheap at thrift stores & flea markets & even one on ebay.

I recommend scoping out some thrift stores near nicer neighborhoods where perhaps family members get rid of quality without knowing it. :)

Enameled cast iron pots & pans are wonderful. The even heating of cast iron without the sticking problem.

I also have quite a few older Club Aluminum pots. Lots cheaper than LeCreuset or Descoware, but they too have a learning curve similar to cast iron. The new Club stuff in the stores is horribly thin, do not waste your money.

Cast iron is the way to go. The biggest problem is how they hold heat, so you have to be careful about that.

Yard and estate sales, as well as thrift stores are the only place you want to buy them from. Usually they are outrageously cheap, and some will even be pre-seasoned! I picked up one that someone in my apartment building was casting off (pardon the pun) probably because it looked a bit crusty and had a rusty spot. A little TLC and it's now doing great.

I've also heard that non-stick pans can release toxic chemicals. I just did a google for "non-stick pans dangerous" and had a bunch of hits. I would think especially dangerous would be when the little scratched bits end up in your food. That just can't be good.

I'll stick with cast-iron!
VW
http://www.margincomments.blogspot.com

I've never heard of not using metal utensils or knives on cast iron. Unless you're talking about enameled cast iron. I don't think the cowboys were particularly careful with theirs in the old west. Heck, I used sandpaper on mine a couple of weeks ago, to remove some crusty stuck on food. (Followed by a slathering of oil, and some time in the oven.)

One big advantage to cast iron is that precisely because it's not non-stick, food will brown better, and you'll get great pan sauces.

I'm really lucky; have me a couple cast pans that haven't seen soap in over seventy years of constant use (a marriage present for my late great grandmother). The key that I was taught is that people tend to cook things too hot, actually-- "Turn it down a little and have some patience!" I was always told. And they were right, too. My bacon turns out better, my eggs cook evenly, and cleanup is oh-so-simple. It's uncanny. It's interesting to see that there are so many schools of thought on the care and feeding of issue.

I'm firmly in the camp of 'no soap unless it is a horrible, nasty, sticky mess'
I generally use kosher salt and my pot brush (small scrub brush on a long handle) and it does beautifully.