[Zeke]

Cast iron is good stuff, no doubt, but not everyone can handle the weight. We don't use what CI we have and we have one of everything and 2 of some.

All cookware benefits from a quick boil of some water to loosen crust after cooking. If you do this to CI, you have to wipe it dry and reoil while warm. It won't really un-season the pan, but it's not the same as just wiping out. For all the others, boil away.