I recently read an essay by Jeffrey Steingarten, the food writer for Vogue Magazine where he challenged himself to cook everything for a month in a single cast iron skillet. I don't own a cast iron skillet, but I do own this Le Cruest enameled cast iron dutch oven.
I used this yesterday for not one but two batches of French Toast. Then tonight for these steaks. Uniform heating, no seasoning of the pan, super easy non-stick clean up.