All this talk about quality cookware . . .

I always read the posts about cookware, they are interesting, informative, and entertaining. But, the other night we went out to eat and I could see into the small open kitchen. I'm not sure how they attach a handle to carbon, but that's what it looked like they were cooking in. These were the blackest pots and pans I've ever seen and no, it wasn't cast iron. The flames were lapping up the sides of the pots and pans, it looked like everything was on high heat. One of the chefs was sauteing in a frying pan, I couldn't see what it was, but it didn't take more than a few seconds.

So, if this is how a professional kitchen opperates, why oh why do we obsess over copper, multi-clad, disc bottoms, enameled cast iron, and non-stick? With this technique, it seems you could cook in anything.