I've seen a few grilling recipes that call for cooking some of the ingredients -- sauteed mushrooms, for example -- in a cast iron saute pan on top of the grill while the rest of the food grills directly over the heat . If you've ever done this, can you give me an idea of the kinds of "dual-cooking" you've done this way? I was intrigued enough by the mushroom idea to consider buying a large cast iron skillet, but I'd need more justification to warrant this purchase. Also, I'm wondering if this will work as well over charcoal as it does over gas. Your thoughts?