I dislike my cast iron skillet. I've tried to like it, but it's a love/hate relationship. I only have one CI skillet. It's less than an inch deep and about 10 inches in diameter. The ONLY thing I use it for is my occasional beloved ribeye steak. I like my steak very rare (we say hotraw), but I want a definite sear on the outside. The CI skillet does a great job of that, but I hate cleaning it. I've posted about this pan before and understand that newer CI skillets aren't smooth, but have a pebbly surface, making them harder to season and harder to clean. I'm ready to just throw it away. I've been looking at an alternative for my steak and came across the Wilton Armetale Grillware 10-Inch Chef Pan. It's 100% recycled, food-safe aluminum-based alloy metal and made for the grill (we do not grill). Will withstand up to 1,000 degrees and says it is easy to clean, will not rust and can be used on the stovetop as well. Have any of you used any of the Wilton Aremetale Grillware? I'd like opinions, please and thank you.