I use mostly cast iron and have a couple of teflon. For eggs always teflon, because even though my cast-iron is quite old I still can't get good eggs with it. This may be more my wrong technique of cooking, I don't know. Possibly I don't use enough oil in the pan when cooking them. I'm still trying to get away from the "cooking with fat" paranoia that has been so prominent the last few decades.
Meats, soups and stews are cooked in cast iron, tomato sauce dishes like spaghetti are cooked in teflon, because I don't like the taste of the tomato sauce in the cast iron. Tortillas are best heated on a cast-iron grill. Pancakes and french toast are good on cast iron.
Cast iron can also be used easily over a camp fire or even a barbeque with briquets.
The waste with teflon is that once the coating is damaged the whole pan is useless. I've had to throw out some really sturdy frying pans because of it. Now if someone could think of a way to re-surface a teflon pan for a small fee, that might be a good thing.
With good care, cast iron will last many lifetimes, and can be passed down to the next generation.
Think of a worst case scenario: if you had to cook outdoors over a fire pit due to some kind of natural disaster, cast iron would be the cooking equipment that would serve you best.
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