Frying pans - non stick vs cast iron

[Kemik]

Hi guys,

My "25 year warranty" Pro-Cook non-stick frying pan has given up the ghost and, surprise surprise, ProCook are flaking on their warranty. There I need a new one. It will be the work horse of the kitchen and would be great to have a lid, but not essential.

Cast iron seems to be the best thing since sliced bread but I often don't have the time/am too lazy to immediately care for it after eating. Are they really that difficult to look after?

Otherwise I'll be looking for a decent non-stick again.

 

[Kemik]

Care?
You mean wash it up?
Long as you don't leave it sat for days on end, it should be fine.

What I tend to do is:
1. Cook at around 9pm
2. Eat
3. Throw easy stuff into dishwasher, leave the other bits and hand wash them while cooking breakfast the next day.

We have a cast irons griddle and you have to try and wash it when it is still warm (but not burning hot) or the carbon is impossible to get off with warm water alone.

 

[Kemik]

You can use pan scourers and stuff, you know. Maybe some soap, too.

I thought you weren't meant to use soap?