I only have one ''naked'' cast iron skillet, a flea market ''made in Taiwan'' piece, that I use all the time. I like being able to get the pan very hot and have it maintain that heat after the food is placed inside. I also like the easy cleanup - stick the hot pan under hot running water, wipe it with a brush, dry on the burner, wipe with some oil. No soap or scrubbing. I also have four enameled Le Creuset pieces, bought for pocket change at a yard sale, that are great. The ''cheap and effective'' aspect of these pieces really appeals to me. I never seem to find All-Clad stainless or French copper cookware for $5 . . .

It is reversible. I know I just don't use it enough?? Think that's the key to success with cast iron... use as often as possible. Have never used grill side... frankly, if I need that kinda space, I'll go out on deck to my "redneck" charcoal grill. One of the posts in the link you recommended mention fear of heating CI too hot?!? I know you should never put it in water what it's screaming hot... warping or cracking possible... but kind doubt regular stove top use could damage it unless you totally forgot about it?? Want to find things to cook on it (other than pancakes, eggs & grilled cheese) that will only require a wipe with paper towels. Seriously thinking of just seeing what happens if I use grill as a "burner"?? Became reunited with "old-fashioned" CI a few years ago when I found 3 skillets at a yard sale... Lodge, Griswold, and some other name. After cleaning off years of CRUD and USING on a regular basis... I prefer to non-stick for eggs... no chasing eggs around and rarely broken yolks. Have to SERIOUSLY restrain myself form buying more pieces... unless something I don't have. Have a nice big round griddle pan that is slick as ice. Unusual pieces include a small Lodge, diamond-shaped skillet (makred 1-2 eggs on bottom) that perfect for a fried egg sandwich and an Abelskieber (that's not remotely close, is it) pan. Would REALLY like to find a DEEP "chicken fryer" some day. CI IS heavy! Think that turns many off from using it. Have much better results with CI than with NON-non-stick hard anodized Calphalon stuff??

Quite frankly it would be easier to make the drive and hang the mirror / picture/ piano or whatever than to write a step by step description on hanging a cleat system but here goes ONE: Locate and mark a level line where object is to be hung on wall, TWO: Pre-drill the wall side cleat for the number of anchors that is determined to be used, for a 40# mirror that is lets say 24" wide I would suggest 3 alligators. http://www.toggler.com/products/alligator/installation.php or sharkies: http://www.powers.com/product_07585.php One in the center and one on each side 3" - 5" inches from the ends, place the cleat at the the marked location and using a pencil through the holes mark the wall then set the cleat aside and using a 1/4" masonry bit drill through the plaster ( if you are lucky you could hit lath and wont have to use the anchors, just drywall screws ) insert the alligator and gently tap in with a hammer until flush to the wall (check the manufactures instructions). Using flat head screws tighten the cleat to the wall. THREE: Locate the other half of the cleat to the object being hung and attach it using an appropriate sized flat head screws and place your object just above the wall cleat slide it down and your done. Make sure that you understand the cleat system: http://www.google.ca/search?q=%22french+cleat%22&hl=en&num=10&lr=&ft=i&cr=&safe=images I have literally used thousands of the alligator wall anchors in all sorts of materials and as far as I know there was never any failures with them. Stud attachment isn't necessary for this hanging system... the plaster literally does the holding

@funky the primary reason we didn't reduce the size of the island or move the prep sink is because we want as much seating on the island as possible. I should have mentioned it but not pictured here is a potential reduction in the cabinets in the island to create seating for roughly 4 people. We won't have a major dining room and envision the vast majority of our meals taking place at the island- we entertain a lot and everyone always ends up in the kitchen hanging out. That's part of the reason most of the appliances are on one side- that other side is mostly for eating/hanging out and then accessing the backyard. Regarding the island width- we've spent a LOT of time on that. My inlaws actually have a similar sized kitchen and have a 3" clearance on their island- my husband and I cooked dinner in it specifically to see how we fit. 3" was kind of tight but not unmanageable. 3.5 would have been good and 4" bordering on too much (I'm only 5"3' and don't want to take too many steps with a heavy pot of boiling water.) Virtually everyone we've spoken to has shared your feedback but I really think the clearance will be OK. Plus reducing the size of the island will substantially decrease the seating situation, which is extremely important to us. I totally agree with you on moving the main sink down. The more I see it and read everyone's comments here, the more I realize it's a must-do.