For sure. Skillets to griddles..Cast iron works well in all cooking environments I can think of. If you are new to cast iron, there are certain things to look out for. It must be heated and cooled slowly, or it may warp or crack. It doesn't conduct heat well - that is correct. Slow to heat and holds on to it... Rust could become an issue if not properly maintained. So clean, DRY, heat and oil lightly. Store in a dry environment in a way air is not trapped in it ,as in upside-down. .. Be prepared for some sticking food at first until the long process of seasoning has progressed enough to be effective. Try not to cook anything acidic or that has water added at first as it will erode the seasoning.. I find that seasoned cast iron imparts flavours of its own in some foods. Have fun!