Switched to a cast iron after a decade of nonstick, never looking back

I finally swapped out my $40 nonstick pans for a $15 cast iron skillet from a garage sale in Portland last month. The nonstick stuff was always getting scratched and I was quietly coating my food in Teflon flakes, which is gross when you think about it. The cast iron takes longer to heat up and needs oiling, but the sear on a steak is completely different, crispy and dark in a way the nonstick never got. Took me three tries to nail the seasoning without it turning sticky, but now eggs slide off it like butter. Anyone else make the switch late or am I the only one who wasted a decade on fancy coated pans?

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