Pan make food hot. But cold food make flimsy lightweight pan less hot too. Food just sort of simmers while sometimes you want scorching.

Cast iron, or heavy bottom stainless steel pan, stays hot while food touches the pan. More energy is stored in hot heavy bottom pan. Food gets scorched and this gives more roasty toasty flavour, which is better in my opinion. If you don’t care for this, don’t.

Also, heavy bottoms spread heat more evenly so everything is cooked at same speed (not the middle of the pan faster like most non-stick pans).

Something about some new scientific discovery or new technology that will ruin everything but then doesn’t

That there is no solution to climate change under capitalism