Re: Cast iron Cookware??
I use cast for just about every thing, cept boiling water and baking. Season it with and only use olive oil to store it, never touch it with soap for the first year, get a pumice brick.
Currently I have 2-12" 1-10"' 1-8", 1-6"' 1-4" skillets, a dutch oven, and 2 little 5" shallow skillets (kid got em for xmas one year with a pancake kit). when you get a good seasoned pan (takes time) their just about indestructable.
Forgot to mention the 2-1/4" thick diamond plate griddles i made before i got out of welding, heavy as all get out but oh boy nothin sticks to those things!
Keep in mind the animals we shoot for food and display are not bullet proof. Contrary to popular belief, they bleed and die just like they did a hundred years ago. Being competent with a given rifle is far more important than impressive ballistics and poor shootability. High velocity misses never put a steak in the freezer.