I wasn't sure which category to post this in, but I figured a lot of you using dutch ovens are also using cast iron. So basically I've become disgusted with the thought of nonstick coated cookware, too many chemicals I can't pronounce and more side effects than the latest miracle drug. I want to leave that trend and pursue a healthier future. I have never read a bad thing about cast iron cookware, and it's time to convert. I have a few questions though. Is pre-seasoned cast iron really seasoned? or should it be done again? What is the best way to season and how often should it be re-seasoned? Stainless steel....worth the $?