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i love cast iron.
it's one of the handiest things i keep around in the kitchen, but it can be a real bitch to care for, if you don't know what you're doing.
season the pan before you use it. Scrub it out, clean it thuroughly, cover it in a high temp oil (canola is what i use) and then bake it for 30 minutes or so in a 350 degree oven. Take it out, then leave it alone to cool. if you don't do this, it'll rust pretty quickly.
the second thing is that you HAVE to use some kind of oil in it every time. if you don't have the oil, it will stick. if it sticks, you have to clean it. if you have to clean it.. you need to reseason the pan.
cleaning of cast iron is simple: take rough salt, and scrub the pan with it. toss the salt out after you're done.
simple.
alumninum and stainless steel pans are lighter and easier to use since you can scrube them out, abuse them, and cheaply replace them.
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"Faster. And faster still. Until the thrill of speed overcomes the fear of death."
--- DKM
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