986, we use cast iron religously at our house!! I don't know what the "issue" on a glass top would even be!?!? So what are the horror stories you've heard?? We sure haven't had any issues over the years!

Greg, it's no secret at all. And some may not even care for it. I used very little olive oil, and mostly butter to sear the meat quickly, then placed the skillet (and meat) in oven @325 for 15mins. Removed the meat from skillet, then added creamy Italian dressing, worcestershire, and horseraddish to the skillet with the seared "drippings". Don't cook it, the skillet will warm it up as is.... drizzle on plate and serve! Not really a gravy... more of a sauce.