1 - Cast iron grate worth it? Do you use it basically for everything?
2 - I always cook to temp but I find I have to flip my meat over more than I would like. I would love to be able to simply flip things like chops, burgers, steaks, etc just one time and keep the grill marks looking good. I always have trouble knowing how long per each side and I know there are several variables - thickness of meat, temp, etc. Any advice for a noob?