Ryan, I have a cooking question for you. I cook steaks in my iron skillet and sometimes I get this wonderful salt and pepper crust seared on the outside. You can hear the "tap" when you bounce your fork on it. \n\nSometimes. Sometimes the seasoning I'm trying to sear sticks to the bottom of the skillet and and not the steak. I'm sure it's a temperature issue, but not sure which direction. Bone in ribeye roasts are on sale out here where I used to work this week and I plan on getting an 8 or 10 lb chunk to cut up into steaks and freeze. I plan on cooking steaks here soon!