I grew up using non-stick Calphalon cookware.  While the non-stick feature was nice, you couldn’t use metal utensils on it.  One way or another it eventually got scratched and had to be replaced.  There were also heat restrictions on it, so its uses were limited.  I remember this one bulky, black pan that always sat in the back of the pan drawer.  It didn’t have the sleek look of a new Calphalon pan and the handle and pan were all one piece.  I figured it was something that my parents held on to for sentimental reasons, maybe their first frying pan.  I may have tried cooking with it once but didn’t know what I was doing and everything stuck to it.  It wasn’t until my twenties that I discovered the wonders of cast iron when used properly.  Today, whether I’m pan searing a steak, preparing gumbo in a pot, cooking bacon and eggs on a griddle, or frying stir-fry in a wok, I’m using cast iron.  I even found a lesser known cast iron piece called an Aebleskiver.  It is traditionally used to m