Cast iron or cast aluminum serving 'skillet' for

.... BBQ steaks, chops, burgers, etc. (maybe even breakfast!) I know there are a bazillion things out there, but some of the Brethren must have some they feel do a great job for the cost.

Is iron or aluminum a better bet for home use (forgetting cost)?

Are there easily overlooked issues to consider ?

What sizes and shapes are the most versatile?

Is there a clearly superior 'insulated' base material to protect the table?
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I just never want to serve 'cold' food again when it should be 'sizzling' hot!

If you just prefer to post a link, that is fine.

Many thanks,

Cast iron rules - lasts forever and if treated properly becomes more and more non-stick after each use.

Thanks Brethren ... I just made a quick swing to some stores ....

..... and found some 'cheapy' aluminum things and then some great Lodge alternatives. One was a classic fajita oval with wood base (I would swear it was mahogany). One was a larger round version with no base, and they also had a rectangular version with raised grids on one side and flat on the other.
There are tons of bamboo and wood cutting boards out there which make perfect bases, and good silicon mats to stop slippage and handle heat, if desired.

I also discovered something totally different and got two in addition to the Lodge. It is a 17" oval from a company called Wilton ... made in USA ... it's called Armetale .... and is safe for cooking food up to 1000 degrees F. Non-tosic, lifetime warranty aganst breakage ... no rust or corrosion.

For any interested, I found these at Tuesday Morning for $23. after extra discounts. Reg. price is supposed to be $58.

Thanks for helping!

(I would swear it was mahogany).

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If the wood was heavy, I suspect it was lyptus. It's a forrested (farm grown) wood from south america that looks nearly identical to mahogany but it infinitely cheaper. Sucks to work with.