Fredrik Eriksson wrote:
> 
> I prefer iron; cookware that lets you cook *and* work out at the same time.
> 
> 

For anything that needs high, non-localised heat then nothing beats
high-quality iron cookware (take note of Jim Henderson's notes about
seasoning tho'). I've got a cast-iron skillet for steaks and a cast-iron
omelette pan. Neither has ever been washed, just clean with salt, oil
and kitchen paper; they get better as the years roll on.

John (dreaming of the perfect omelette)
-- 
"Eppur si muove" - Galileo Galilei

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