Comments by "SmallSpoonBrigade" (@SmallSpoonBrigade) on "Why people love cast iron pans (and why I'm on the fence)" video.

@manspeej In that case pick them up from the local thrift shop. You can always buy nicer ones later if you really need to, but most thrift shops have them for practically nothing as there's so many out there due to their durability.
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@fusionxtras Yep, typical papers should auto-ignate before the cast iron gets hot enough for the seasoning to take place. With such small lint sized bits of paper, all that should just burn away rather quickly.
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@chistinelane You shouldn't use re-usable wood with food, it's not closed celled, so bacteria will get in there over time. Bamboo is fine as it's closed grained. It's fine as a one time skewer or chopsticks, but it will allow bacteria inside and is difficult to sanitize afterwards.
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You obviously haven't met my wife. I've had to throw out most of my nonstick pans because she refuses to stop destroying them by scrubbing the finish off. Nonstick pans are reasonably safe, but only if you don't damage the surface. If you start damaging the surface, then all bets are off. At least with cast iron, you can keep reseasoning them and probably going to be fine. It takes a fair amount of time for them to rust badly enough that they can't be fixed.
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That depends, I've had to reseason mine quite a few times over the last couple of years because my inlaws can't fathom that you need to be a bit cautious about how to deal with the seasoning.
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