@steve @bhaktishh @ionchy should be fine with cast iron because they're so thick; it's more an issue with very thin/cheap stainless steel or anything enameled/coated.

with thick materials like cast iron, the likelihood of water warping it is... low, to say the least.

the issue with enamels/coatings is that they can expand or shrink at a different rate relative to the material they enshroud, which can cause premature wear.

@steve @bhaktishh @ionchy I only use enameled cast iron and 3-ply stainless steel for most things. I keep a couple non-stick pans mostly for eggs, but they're such babies in comparison. no metal utensils, can't immediately douse them in water, the rivets get gunk trapped in them... sigh. so they are only used sparingly.