Yes Frank, you are wierd. 
I use cast iron where appropriate, frying, slow-cooking, stews (dutch oven) what- not, but no acid based food. (tomatoes) I don't have any enamel lined CI.
I love the copper clad stuff (see the Paula Deen post) but teflon lined. The heat distribution and retention makes cooking things right so much better.
Glass I've never liked. It seems to have hot spots. Donno why.
Yeah, it appears glass does develop hot spots, even in the most-excellent Corning or Pyrex.
I guess I prefer glass because it's easier to clean.
Also, when I was a little lad, and enamoured of an old lady who lived across the street from us, I noticed she used glass cookware (but not the brand).
Being deaf, I was a nuisance to most people, but oddly, this old lady (I do
not mean the term "old" in a disparaging way), who owned the lumberyard, and much farmland, and was one of top three wealthiest people in this Platte River community of circa 3,000, had a reputation for being "mean" and "unfriendly;" bitter, angry, that sort of thing.
She was actually a childless widow, her husband having died drunk when they both were in their 30s, which was long, long, before I knew her.
I found her company pleasant, and benefited enormously from it.
In fact, the oldest still-surviving thing specifically of mine that I have, is from her, given me when I was 7 years old, much to the surprise of others.
She always used glass cookware.
The other preference I "inherited" from her is that, even when I was young and poor (in college, for example), I've always used real silver silverware, that sterling stuff.
This lady had exquisite taste and impeccable manners; a Paragon of all that is good and decent and civilized.
