Originally Posted by Zagut
Why not Cast iron?
Mostly because of the weight, although I might end up getting the Lodge 8" pan because I haven't found a lighter weight 8" pan that's good for grilling. I spoke with a salesperson at Sur La Table, and she said that the Lodge pans were easy to clean. I guess I'll have to try one and see. I tried to pan fry a thin piece of beef in my Simply Calphalon pan tonight, but it splattered like crazy and the meat didn't stay flat.
That particular pan is good only for medium to low heat.