Forty years of non-stick, three months of cast iron

I am a convert and I want to document the conversion. Forty years of cooking on non-stick pans. Good ones, replaced when they scratched, always adequate. Then I inherited a cast iron skillet from a relative and started using it out of curiosity. Three months later: the cast iron is the only pan I use for anything that involves direct browning. The carnitas crisp is better. The tortilla char is better. The potato crust is better. The egg situation is complicated (I am still learning the seasoning) but improving. Photos: carnitas in cast iron at the crisping stage (you can see the direct Maillard crust), vs my memory of the non-stick equivalent which had more of a sauté colour than a proper crust.