My cast iron was the star of the show this weekend – Saturday: seared tuna and Sunday – bison steak. Saturday, the pan lived up to its usual reputation and turned out a perfectly seared tuna steak. However, on Sunday I felt betrayed by my lovely pan. I usually do not use any oil when searing in the cast iron. For the tuna, I marinated it in a soy marinade, dried on paper towels, seasoned with pepper, and seared in a dry pan with formation of a good crust and no stickage. For the steak, I seasoned with pepper, salt, and Cavendar’s and seared in a dry pan, but there was not only stickage, but also abysmal crust formation and the bits in the pan started to burn and smoke while finishing up cooking. What is the issue here?