Did they give a reason why searing depends on thickness? If they were comparing to nonstick--well there certainly is no thickness in the nonstick pans. I would have to disagree with their conclusions. Could their recommendations be influenced by advertising? When it comes to magazines recommending products, Consumer Reports is the only one I trust.

Elenal, glad you're enjoying it. Happy to have helped, and sweet of you to let me know that! If you season it just like raw cast iron it will build up a patina and release much easier. Even though it's a matte enamel it will still take a seasoning, which makes it easier to clean. Happy cooking!

It's probably safe...even if it's iron, most of us can use a little extra in our diets. But, what IS it? I sometimes get black flakes if my pan isn't clean before I grease it and heat it before I put it away. I'm just careless, but I've noticed some people think they will ruin the seasoning of their pans if they wash them. If you happen to be one of those, wash it! With soap! And a nylon scouring pad if you have to! (I had to say it, just in case. No offense!) Now, assuming it's clean, how is it seasoned? Could the seasoning be flaking off? Any chance there's rust under it? (This is a plain cast iron pan, right?)

Get a couple of 3/4" thick Flat Irons and generously rub both sides with your favorite seasoning, using 1/4 tsp. of salt per steak if your seasoning has no salt in it. Let them stand at room temp for 10 to 15 minutes. Heat a skillet (I use a heavy, high-quality nonstick) over medium to medium-high heat. Add a little oil, fry the steaks for 5 minutes on each side, flipping only once (tongs - no fork.) Take pan off heat and let rest for 5 minutes. They'll be tender, juicy, bursting with flavor . . . guaranteed.