First I want to thank everyone for their helpful replies to my first
post, about trying to decide on a brand of cookware.

I've noticed on this newsgroup, as well as several message boards on the
web, people often recommend a cast-iron frying pan and a cast-iron dutch
oven as pieces of essential kitchen equipment. I've never used cast-iron
before, so I hope you don't mind my asking, why is this so highly
recommended? Is it better than other materials, for these two cookware
items?

I usually stay away from non-stick cookware, but was thinking of getting
a non-stick pan just for scrambing eggs. Would a cast-iron pan be better
for this purpose? Also, I've heard about how you have to "season" your
pan, which also makes it almost like nonstick. But if you're not
supposed to use soap to clean the pan (because it will ruin the
seasoning) how do you clean it when you are done cooking?

Thanks again.

-Jaclyn