I have both iron and non-stick. Both have their nice points, so I'll choose according to the job to be done. If it's a vegetable stir-fry, I'll use the nonstick wok and the gas burner. If it's hard-slam meat frying session, I'll use iron, and wail on it with a metal spatula, exactly what you should not do with non-stick. My pieces are still too new to have the smooth finish; I'm actually still breaking them in by scraping scraping scraping. On the midwestern board at chowhound, I use the handle Ironpepper for my affinity for iron cookware and peppers. - A _________________________________________________________________ Send and receive Hotmail on your mobile device: http://mobile.msn.com