Originally Posted by Lilja

The catch is that they are heavier and harder to clean then norma skillets (such as ceramic). But you get a muuuuch better sear on your meat with cast iron, they pretty-much last forever, and it won't warp. You also should oil it after using it ("season") to keep it in good condition.

I got mine from the second - hand store as I don't see much difference in buying them new or used. And they work a treat.