Okay, So I have been tossing up for a while whether to get a Cast Iron skillet, as we have a cupboard FULL of good quality, non stick frying pans. But the other day, I bit the bullet and bought my first cast iron frying pan, and what a difference it makes. My first steak was a touch over, but it had a fantastic crust on the outside, and still fell apart. I have just cooked my first fried eggs now, and although I am a bit concerned about the amount of oil used, they were fantastic. Crusty on the bottom, but still with a runny yolk. I thought cleaning would be a PITA, but it's pretty straight forward - once it has cooled, I give it a good scrub and let it dry - once dry, I apply a thin layer of vegetable oil and put it on the stove on a medium/high heat - and as soon as it starts smoking, I turn off the stove, let it cool and put it away. It sounds like a lot more work than it actually is. So - Who here is on the cast iron bandwagon? What are your tips and secrets for cooking, as well as cleaning and maintenance.