We often cook boneless beef steaks and salmon filets. I have been doing the steak in a Magnalite pan and the salmon in a flat non-stick pan. Both come out pretty good but I would like to improve them both...get a nice char on the outside of the steak, for example. Would the steaks be better cooked in a cast-iron pan? And the salmon in a grill pan (or in cast iron)? I guess I am in the mood to buy a new gadget.....any thoughts? What are the basic uses for cast iron, anyway (I don't do any biscuits or cornbread). Can I grill steaks in a non-stick grill pan and get a good char?