What I like best about CI is the way it "seasons". When you are
browning floured meat, the surface of the pan picks up much less of the
flour coating than other surfaces that I have used, mainly heavy
aluminium and enameled cast iron. They tend to accumulate the
maillardized flour on the bottom of the pan. What this amounts to is
that you can use higher heat with cast iron and work faster. Uncoated
spun steel saute pans also do this well.

D.M.