I also don't taste metalic notes in my food and that includes doing stuff like shakshuka right in the pan.
Stainless multi-clad isn't really a replacement for cast iron. They're different tools. Same goes for nonsticks, which are great for some things but not high heat (and yes every product that claims otherwise is lying to you).
Cast iron and carbon steel are close alternatives, where the tradeoff is between weight and thermal capacity.
People shouldn't mythologize cast iron, both in cultish enthusiasm, or exaggerating its flaws.
I also don't taste metalic notes in my food and that includes doing stuff like shakshuka right in the pan.
Stainless multi-clad isn't really a replacement for cast iron. They're different tools. Same goes for nonsticks, which are great for some things but not high heat (and yes every product that claims otherwise is lying to you).
Cast iron and carbon steel are close alternatives, where the tradeoff is between weight and thermal capacity.
People shouldn't mythologize cast iron, both in cultish enthusiasm, or exaggerating its flaws.