For sure. Most of my cookware is stainless. I have a mix of that, cast iron, and high carbon steel.The right tool for the right job.

Cast iron gets jerked off over a lot but it has its merits. All of the ‘no soap’ talk is from the old days of lye based soaps and detergents. It still has the advantages of heat retention, durability, and low cost. Keep it dry and oiled when not in use and it’ll still outlive your grandkids.