It holds heat, but if you've got something that absorbs it quickly, it's really slow at coming back up to heat. It's a pain really, the only ting I've found it

It holds heat, but if you've got something that absorbs it quickly, it's really slow at coming back up to heat. It's a pain really, the only ting I've found it good for is things where you don't want fast heat transfer -- dutch ovens in the actual oven, or pancakes on a griddle. I much prefer 3 ply aluminum core cookware for almost anything. On the other hand, for nonstick use lately, I've been using carbon steel on induction. That solves the slowness issue, because they're thin enough that they heat through the thickness basically instantly on induction. And I can still be neurotic about the seasoning issue. Now if I could get 3 ply Al core with a carbon steel inner, that would be something to try.