While sauteing mushrooms, I recalled an article in this Sunday's Tribune, extolling cast iron cookware, as many have written, because even though it heats slowly, it retains the heat. And I wondered, as I used a T-Fal frypan rather than my same size Le Creuset pan why this mattered, as my stove burners supplied continuous heat. As does my oven, where I much prefer my Wagner Ware to Le Creuset. (I threw away a really large Le Creuset frying pan, because I had badly burned food in it and and a large pot roast pot, also with food ignored, which became badly burned and melded to it; I could not bear to wash them, given the difficulty and work involved enhanced by the heavy weight of the pots.) So what advantage do the cast iron pots confer, since heat retention is , I think, unnecessary due to the constant heat supplied?