Until this year, I had a 8-inch and 12-inch cast iron skillet on the boat at all times, seasoned it with Pam, which worked just fine. I brought them back home this spring (partly to preserve my marital status) and switched to something totally new, which I've been cooking with for about three months now at home. I've really been impressed with this pan, and it really seems to do a great job of spreading the heat evenly over the pan's s surface and never had anything stick, though I do use Pam when cooking Egg Beaters (which I believe could be used in place of epoxy). And, you can safely use metal utensils with this, unlike the older teflon pans.
Additionally, the copper pans are very lightweight, and the 10-inch one fits very well on my boat's stove. The 12-inch cast iron skillet I used did not fit well, but I made it work just fine.
This year, I intend to do more grilling than cooking on the stove. I like all my meats and seafood grilled (better flavor IMO), and same goes for most of the veggies. Though, there are some veggies, such as baked beans, that still will be cooked on the stove. Same goes for stuff like spaghetti and meatballs, Ravioli, steamed broccoli with cheese sauce, stuff like that. And, of course, if I get lucky enough to chicken neck some crabs at an anchorage, they get steamed on the stove in my 7 quart saucepan. That reminds me, I have to grease the stove's gimbals. Also gotta buy some more propane cylinders for the grill. BJ's Wholesale Club had a great price on those a couple weeks ago - hope it's still on sale.
My sailing season kicks of Monday if the weather cooperates, and with luck, I might be able con my loving wife into going with me for a few days. Sure would be nice.
Good luck, and I'm confident you will enjoy cooking with those cast iron skillets,