- I tend to re-season my cast iron every time I use it and it’s a chore to do this for my early morning meals.
- Non-stick is just more non-stick, with cast iron I am constrained to using a certain heat and/or fat content to create the non-stick property which I might not want for a certain dish.
But I have to agree that non-stick pans are even more non-stick. That's why it took some convincing here to not buy new ones in my home.
But I just wanted to make sure you don't re-season it with the whole procedure, like oil, potato peels and salt fried for a long time. Because that would be definitely a lot of work each morning ;)
You don't even need the entire paper towel. During the Hamas attacks last year I was unable to leave to the store for quite some time and began seriously reducing consumption in the house. Half or even a quarter paper towel is enough.
And even that doesn't need to be thrown away - the paper towel is still clean for purpose of reoiling the pan the next day if you absolutely need.
Use soap to actually clean it.