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I got a few into the store, I must say they have potential.
One of my teammates (a forum regular here) on our cook team treats us with steaks once in a while the friday before a contest. He used a lighter version of this type of searing metal, the cast iron version seems much more beefy by nature. I love to cook steaks on my Egg at home, and use a stainless cooking grid. I intend to put these through their paces here shortly.
Santa Clara, CA