On Mon, 14 Apr 2008 10:59:26 -0700, z wrote:

wheels pulled by a yoke of oxen. Â*I've yet to see a professional
kitchen that uses cast iron pots and pans. Â*Cast iron cookware makes

One of the kitchens I worked in used cast iron as a back up when the
griddle failed.

The primary advantages of cast iron are indestructibility and even heat
distribution. Those can useful characteristics.

I use primarily no-stick stuff, but I get annoyed with the durability
issue. Sometimes I want to be able to use a nice this metal spatula. On
those occasions I'd like to have a cast iron pan, but not with my current
stove, which just sucks. Cast iron and gas stoves are a nice
combination.