cast iron

Pros

• For most things, I have cast iron and one carbon steel.
• Cast iron would be the best option IMO - helps distribute heat more evenly across the whole surface and you don't need to worry about damaging coating if it's properly seasoned (and it's easy to re-season if you happen to damage it)
• A carbon steel pan can do wonders for cooking. Or cast iron I guess but I much prefer carbon steel.
• I like cooking in these because I can fit so much more filling in them. I don't generally have a problem with sticking.
• Properly cared for cast iron is eternal. My mother’s cast iron pans are older than I am and any one of me or my siblings could claim them tomorrow and keep cooking with them as if they were new without a hiccup.

Cons

• We have several old heavy cast iron's and I always though they were completely indestructible, but one of them has warped and doesn't sit flat.
• I don’t like what cast iron does to the flavor.
• Cast iron is great at *holding* heat, but is so-so at distributing it.
• Yeah man cast iron has some strengths but heat distribution is not one of them.
• I love cast iron. However, I do not trust a cast iron to cook fish or eggs. I still prefer to use a non stick for them.