On Sun, 16 Apr 2017 06:12:37 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, April 15, 2017 at 11:48:39 AM UTC-4, Gary wrote:
>> wrote:
>> >
>> > may i sayone more time - i have cast iron and a glass top - both are
>> > perfectly compatible - that's fact!!!!! not what 'i think'
>>
>>
>> Forget the stove vs cast iron for now, my friend.
>> I do have a question for you....
>>
>> I just wonder WHY you still use the cast iron?
>> It's heavy stuff and annoying to use (imo).
>> I'm a young enough strong guy and I've always hated
>> the weight of the pans. I gave all of mine to my
>> daughter several months ago.
>>
>> I cast off my cast iron pans. Good riddance.
>> That's all people had 150 years ago.
>> I do fine with my lightweight stainless steel pans now.
>> Never had a problem cooking with them.
>
>My pots are tri-ply stainless (stainless/aluminum/stainless).
>For braising, I find the evenness of the heat to be rather
>poor. Cast iron would be better, but I get around it by
>doing all of my braising in the oven.
>
>I recently tried a flatbread (naan) recipe that wanted me
>to cook the bread in a cast-iron skillet. They suggested
>nonstick aluminum as an alternative. I was too lazy to
>get my cast iron out, and I was pretty disappointed with
>the results. I'm definitely trying the cast iron next
>time.
>
>Cindy Hamilton

ciron is tried,tested and true over several centuries now, that many
people can't all be wrong. Mine are all so seasoned they are every
bit as non stick as the non stick pans but far more durable and better
cookers.