Thanks.

I remember the weight, I tried to pick one up when cooking with a friend. Way too heavy for my liking. As for being non-stick - with most pots and pans that's a functional on heating before putting ingredients in.

Sometimes I worry about carbonization being carcinogenic (it is, but researchers say it's okay occasionally). I wonder how much of the "seasoning" contributes to that equation.

I think I'll stick with Stainless steel... Mostly because there's less neck strain involved, and I like to cool my pans immediately after use. Ssssshhhhhzzzz into the water they go.