For all you Moms, if I didn't have you at "little to no cleaning," I've sold you now.
Many cooks don't realize that traditional nonstick pans are loaded with PFCs, or perfluorocarbons, which are chemicals linked to liver damage, cancer, developmental problems and early menopause [Source: EatingWell.com]. When we heat up nostick pots, these toxic chemicals are released into our food (and our children's food).
These risks are eliminated when cooking with cast iron. And, if you season your pan properly, you'll still have the nonstick quality you need when cooking your favorite foods.