This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions.
I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a cast iron skillet (10.25'' Lodge).
I know that I need to season and reseason the cast iron skillet, and avoid soap when cleaning it. Do I have to handle it differently during cooking. Anything else I might not know yet, since I'm used to only using nonstick?