I am a great fan of cast iron cookware. Whether it's my Dutch Oven, my Aebleskiver pan, one of my many frying pans or some other cast iron vessel, I just love to use the stuff. But there are conflicting points of view among professional write about such things so I'm wondering what others on this board think about it. Harold McGee (On Food and Cooking: The Science and Lore of the Kitchen) describes what it's made of and list some advantages; Robert L. Wolke (What Einstein Told His Cook: Kitchen Science Explained) says "... it's not the general purpose tool"; Alton Brown (I'm Just Here for the Food) says the list of things it's good for is too long and that it's easier to list what it isn't good for - "boiling pasta". Except for the fact that I don't think cast iron is the right selection for cooking high acid foods (spaghetti sauce) I tend to live in Alton Brown's camp on this subject.
I wonder how many others have a fondness for (or, if there are any, distaste for) cast iron cookware.