The biggest food difference I notice with cast iron is hash browns. You can't get the same sort of delicious, crispy hash browns without cast iron. And since we turn a LOT of leftovers into hash -- whether it be leftover chicken, beef, lamb or fish -- we get a lot of really tasty leftovers!
Of course, the same goes for cornbread. I've made it in a skillet several times and loved it each time, but I'm a creature of habit and seem to grab a cake pan without thinking most of the time. :rolleyes24:
I definitely prefer beans cooked in a cast iron Dutch oven to other pans, as well.
My hashbrowns always stick, tips?