Serious drift on this thread...
But, I do believe cast iron is quite possibly the best surface for cooking almost anything--especially items that require frying.
I have three cast iron pans: a large skillet; a medium sized skillet; and a grill pan (one with the raised ridges that leaves grill marks on the beast or fowl being cooked). The skillets have been with me for years and are as black as a IRS agent's heart. The grill pan is getting there. You just can't beat them for making bacon, searing a steak, frying spuds or making cornbread.
One of the skillets gets used almost every Sunday for making a breakfast fritatta (spuds, red/yellow bell pepper, some form of sausage or meat, eggs and cheese). Gets started on the stove top and stuck into the oven to finish. And nothing sticks to the pan that can't be removed with a quick swipe of a paper towel. If something does happen to stick, a quick wipe with water and kosher salt then a rinse cleans it up nicely. A final wipe with peanut oil and it goes back into the cupboard for next week.
I call it frontier Teflon.
Crusader Rabbit