I just recently became turned on to cooking with cast iron cookware, so lots of shopping to do.
Lots of advice out there as to who the major players are who do produce quality cookware, but I have still to find any discussion as to what determines quality.
I am assuming all pieces should be single cast. Ergonomics should play a role... things like having a second lifting handle on larger pieces, but what else?
Cast Iron is porous... is there an ideal "porousness" and what might that be? What would be the downside if pores were larger or smaller?
Any thoughts on what other features, metalurgical or other aspects should be considered if we are trying to quantify "quality" for cast iron cookware?
Looking forward to hearing your thoughts!