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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Please do NOT get a novice cook cast iron.  It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used  Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years.  Now, I'd agree with the PP's.  Go with Ikea and one non-stick pan.  But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it.  Easy way to release toxins from overheating the non-stick coating.[/quote]
Hummm... Do I trust my kid to remember the cleaning ritual for cast iron?  If she fails, she has an unseasoned pan.  OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils?  The result of this oversight being TOXINS.  
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?[/quote]

PP here.  Why do I think the danger of toxins is better than the dangers of an unseasoned cast iron skillet?  First, for toxins to be released from a non-stick pan, you have to heat the pan to over 500F.  Even with a gas range, depending on the core of the pan, that can take several minutes to get to.  So, it isn't just a quick mistake.  If she starts to heat the pan and then puts something in it, or even waits a little and then takes it off the heat, it will not release those toxins.  However, if you clean the cast iron pan poorly and break the seal there are health dangers.  The pan can rust and rust is also unhealthy to ingest.  When you destroy the seal, some of the fats that were part of the seal may start to turn rancid and again that is dangerous to ingest.  A cast iron skillet takes more to care for and is heavy.  Not everyone wants to deal with heavy cookware.  I've found that cast iron is best for more experience cooks and less experienced cooks are less interested in cast iron.  YMMV.[/quote]

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