glen stark wrote in message ...
On Mon, 14 Apr 2008 10:59:26 -0700, z wrote:

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


And you can't beat a well broken in and seasoned cast iron pan for
non-stick. I love them for eggs and things like that.

Cheri