keep your cast iron one for stews and whatever meals that are made with liquids. since sticking doesn't matter then. get email for the rest. and maybe a stainless steel one for when you actually want some high heat burn like for steak. there's really zero reason for teflon if you have these 3 types. also they'll last you a lifetime so in the long run it's a lot cheaper than buying teflon pans as well.
Belgium