I used to have a cast iron frying pan that was pretty much indestructible. I don't know whatever happened to it, I think it got rusty. Anyway, I recently saw some cast iron cookware on sale and thought I'd give it a try. I bought a nonstick frying pan and a 6-quart casserole. I was especially looking forward to trying another bread recipe that called for cooking the bread in a cast iron pot and heating the pot in the oven for 30 minutes first. Turns out you can't heat the pot or the frying pan with nothing in it. You also can't heat them on the stovetop on anything higher than medium. I verified this with the company. I can remember searing steaks in a screaming hot iron frying pan. What happened? The frying pan does cook well on low heat, good enough to cook fish, and eggs slide right out, but no steak. The casserole can go in the oven up to 550 but only on medium on the stovetop. Is all cast iron cookware made today the same? I'm sure we used to heat the frying pan first before putting anything in it! I'm so disappointed.