In stubborn defense of the black beauties... we use them all the time here in the U.S.
If one knows how to "season" them and then maintain them, nothing beats cast iron for cooking and heat control. We have, among others, a 6 quart Dutch Oven that's been in the family for 100 years or more. If we have less than tender cut of meat... any meat, we simply place it in the old girl and voila! Some how even the cheapest cut comes out tender and juicy.
We've seen several of the expensive anodized and clad pots and pans come and go... but they are in the landfill someplace while we expect the kids to be fighting over who gets these when Mrs. C and I toddle off...