Yup, cast iron has all these advantages. Yup, I, too, have both 10" and 12" cast iron skillets. Yes, on seasoning, as you explain, it's easy, natural, would b

Yup, cast iron has all these advantages. Yup, I, too, have both 10" and 12" cast iron skillets. Yes, on seasoning, as you explain, it's easy, natural, would be tough to avoid, is good to have and easy to maintain. The common complicated descriptions seem to be to make the authors look like they have some advanced, tricky expertise -- nope, it's all just dirt simple. If have a cover, then can also use the pair effectively as a stove top oven, e.g., for pizza, as in my https://news.ycombinator.com/item?id=32433275 Stamped steel can be similarly good and is easier to work with for some things, e.g., flipping an egg or an omelet, because it is a lot lighter than cast iron and has sloping sides. For a pot, say, 6 quarts, stainless steel with a thick aluminum bottom bonded on the outside can also work well.