Originally Posted by popeye
you are so full of it .
My response to the OP`s question.........
"Cast iron houses bacteria and potential off flavors when liquids are introduced and porcelain not."
The molecular makeup of the two are different and differ widely on casts and care.One is sealed and one porous.The cast allows for a greater chance for oxidation especially when vegetable oils,air and water are used in seasoning or cleaning.If you can provide the science to dispute what my original post was bring it on.Cast iron has it`s place but not smart when "LIQUIDS ARE INTRODUCED" which was what I said.There is a reason why things like aluminum and Teflon pots and pans are being phased out. Science has evolved and it does not hurt to listen.
If you want to make sauces in a raw cast iron pan seasoned or not have at it.I choose a porcelain and I`m not alone.
So POPEYE how am I full of it? I will wait here!!!