using old iron skillet

I've used cast iron (skillets mostly) on both my egg and gasser, never had a problem. These pans are now "mine" as my wife has one of those ultra useless glass top ranges, looks great but you can't cook on it, especially with cast iron. With the egg there is a little more on the outside of the pan, the gasser tends to have less smoke. Rather than sear at 600F or so, I let my egg stabilize at 400F and then use the preheated cast pan to sear the outside of a pork loin or roast. Works better than a cast grate and because heat was lower the egg is ready to roast on. Keeps the carmel mess from my sugar rubs in the pan rather than on the grates. I then move the roast to the grate to roast it.