As a pretty avid cook, I'll add my voice to the pro-cast iron chorus. They're more effort to maintain than stainless, heavy as hell, and conduct heat up the handle. But nothing is superior for searing and browning and getting a nice crispy exterior on whatever you throw in there. Plus, totally happy to go from stovetop to oven. The old nonstick technology is definitely superior to the new. (Though some people may think it a bit unsanitary that you never use soap on one). Bonus, they're way cheaper than any other good heavy-bottomed skillet. If you enjoy cooking and don't have one, do yourself a favor and get an iron skillet.

Bonus note: with most pre-seasoned skillets you usually still want to warm them up and hit 'em with a coat of oil before using.

Yup and yup. Treat your iron skillet that way (never use soap, and lightly oil every time), and you'll keep it happy. What's really cool is that it works better over time with proper care. Happy cooking!

Doesn't Teflon release toxic fumes?

I read something in Real Simple over the weekend that mentioned scrubbing cooked-on food off of cast iron using a mixture of oil and salt. I haven't tried it yet, though. I usually just heat water or oil in the pan, then scrape. And, yeah, never ever use soap on it. Heat will kill the germs.

The fats will actually polymerize, so the more you use it, the slicker the surface gets. Treat it right and your grandkids will be fighting over it when you die (well, not *your* grandkids Amy.)

You can cook damn near anything in it, but use it for a month or so before you cook anything really acidic in it (like tomatoes). Just make sure you never ever leave it damp when you're done.

Oil and salt sounds like a good idea. I worry that I'd leave steel wool shavings and they'd collect in my stomach and I'd fly to the top of an MRI machine during the procedure (should I need to get one). Okay, actually, I just worry that I'd eat them.

What happens if you leave it damp (probably runner-up for world's stupidest question...i.e., it rusts?)?

And thanks for all these tips. Cooking at age 45...gotta start sometime!

Yes, it will get rust spots if there is any dampness left in the pan.

In addition to cooking in it regularly to season the interior, it also helps to season the outside for cleaning/rust proofing purposes. To speed up that process, I rub vegetable oil over the entire pan, inside and out, and then put it in a 350 degree oven to let the pan bake. Once the oil has darkened and cooked, turn off the oven and let the pan cool in the oven. Doing this a couple of times really reduces the chance of rust/corrosion on the outside of the pan.

Be careful that the pan is at room temperature though, before you put it in the oven. If the pan is cold when it goes in, it can crack.

The Roomba is almost state of the art in robotics, taking into account what it's designed to do. It was designed by Joe Lee Jones of MIT.

It will rust if you leave it damp, but surface rust isn't too bad. A good scrubbing with salt will take the rust off. You don't want to make a habit of it though b/c rust will cause pitting which means an uneven surface and no more non-stick.

If you get a really bad case of surface rust in the bottom of the pan you'll probably have to re-season it after you scrub the rust out. (Drop a glob of shortening in the pan and put it in a warm oven. After 30 minutes turn the pan over and let the excess fat drain onto a cookie sheet.)

You can toss the pan back into the cooling oven or burner and let the last of the heat evaporate the dampness away.

Speaking of cooking tips - here's a link to cooking the perfect steak in your cast iron skillet. Easier than falling off a log.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html