> The joy of working with seasoned cast iron cannot be overstated. If you don't mind waiting half an hour for it to heat up. (semi-/s) There are plenty of tim

> The joy of working with seasoned cast iron cannot be overstated. If you don't mind waiting half an hour for it to heat up. (semi-/s) There are plenty of times where you do not need or want the heat capacity of cast iron, and it's actually a 'con' for the dish. Never mind that you don't really want to cook anything that's acidic (e.g., tomatoes) in it. Certainly having cast iron in your tool box isn't a bad idea, but stainless steal has all sorts of other advantages. And if you want something less sticky but still responsive, there's also carbon steal.